Injera Bread

1. 1

   Whisk together the flour, salt, and water. Depending on the teff flour used, you may need to add a touch more to create a batter similar to pancake batter consistency.

2. 2

   Pour the mixture into a jar, cover and let sit on the counter for 24 hours, until the batter is bubbly. Any dark liquid that rises to the top can be poured off and discarded.

3. 3

   Cook 4 ounces of batter on a well greased skillet or griddle. I prefer a well seasoned cast iron pan. The injera does not need to be flipped but should continue to cook on one side until the top looks dry and the edges curl a bit.

4. 4

   Transfer the injera bread to parchment paper and let cool. You can cook several off at once and store int he fridge for a few days before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.