©2006 Globalavida LLC
Ethiopian Flat Bread
There are many versions of this recipe, many don’t require fermentation of the batter. This recipe is authentic, worth the wait, and is easy to do. Give it a try!
Ingredients:
1 ½ cups ground teff (if teff isn’t available buckwheat can be substituted)
2 cups water
salt to taste
vegetable oil, for the skillet
Mix ground teff with the water in a plastic bowl and cover with a clean dish towel. Let sit out, at room temperature, until it bubbles and has turned sour. This process may happen over night or take as long as 3 days. The fermenting mixture should be the consistency of a very thin pancake batter, much like French crepes.
Stir in the salt, a little at a time. Batter should be lightly salted.
Heat a large skillet or griddle to medium heat. Pour batter onto skillet and make a 9 inch pancake (about ¼ cup). Cook until bubbly and dry on the surface, and the edges lift from pan. Do not flip. Remove from heat, let cool. Repeat with remaining batter. Place plastic wrap between layers of injera so they don’t stick together.
Injera should not be as thin as a crepe or as thick as a pancake so use batter accordingly.