Injera

🛒 Ingredients

• Teff flour 60 g · 220 kcal
• Water 90 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine the teff flour with enough water to create a thick batter, similar to pancake batter.
2. Cover the bowl loosely and let the batter ferment at room temperature for 2-3 days, stirring once daily.
3. On the last day, thin out a portion of the fermented batter with a little more water until it has the consistency of thin crepe batter.
4. Heat a non-stick griddle or 'mitad' over medium heat. Pour a ladleful of batter onto the hot surface, swirling to create a thin, even circle.
5. Cook for 2-3 minutes until bubbles form and pop on the surface, and the edges begin to lift. Do not flip Injera.
6. Remove the Injera from the griddle and place it on a clean plate or cloth to cool. Repeat with the remaining batter.