Injera
Ingredients
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Explore invoice managementPreparation steps
- 1
Mix teff flour + water. Cover with a cloth.
- 2
Ferment 2-3 days at room temperature (bubbles on the surface).
- 3
The batter should be slightly sour and liquid, like a crêpe.
- 4
Add the salt before cooking.
- 5
Cook on a hot nonstick griddle (like a thick crêpe).
- 6
Cover to steam for 2-3 min. Do not flip.
- 7
The surface forms the characteristic small holes (eyes).
- 8
Serve as an edible plate, garnished with stews.
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Per 100g
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