Injera

1. 1

   Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2. 2

   Slowly add the water, stirring to avoid lumps.

3. 3

   Stir in the salt.

4. 4

   Heat a nonstick pan or lightly oiled cast-iron skillet until a water

5. 5

   Drop bits of water on the pan, if it dances on the surface your pan is ready. Make sure the surface of the pan is smooth otherwise your injera might fall apart when you try to remove it.

6. 6

   Coat the pan with a thin layer of batter. Injera should be thicker than a crepe, but not as thick as a traditional pancake. It will rise slightly when it heats.

7. 7

   Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.