Injera

Ingredients

Preparation steps

1. 1

   Mix teff flour with water to a smooth batter (pancake consistency).

2. 2

   Cover with a cloth. Ferment 2-3 days at room temperature until bubbly and sour.

3. 3

   Stir. The batter should be pourable.

4. 4

   Heat a large non-stick pan or mitad (traditional plate). Do not grease.

5. 5

   Pour batter in a spiral from outside to centre, forming a thin layer.

6. 6

   Cover with a lid, cook 2-3 min. Do not flip.

7. 7

   Injera is cooked when the surface is dry and full of holes.

8. 8

   Remove, lay flat on a cloth or plate. Stack between layers.