InjeraFermented Teff Flatbread
Injera is a fermented flatbread central to Eritrean meals. This yeast-assisted teff version develops a lightly sour flavor and a bubbled, spongy surface for scooping up stews and sauces.
Prep
12h
Cook
30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gTeff Flour
- 850mlWater
- 6gActive Dry Yeast
- 6gSalt
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Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the teff flour with the water until smooth, then stir in the active dry yeast.
- 02
Cover the batter and leave it to ferment in a warm place until bubbly and pleasantly sour.
- 03
Stir in the salt and mix the batter well.
- 04
Heat a nonstick pan over medium heat to about 210°C (410°F).
- 05
Pour in enough batter to form a thin round, cover the pan, and cook until the surface is set and dotted with holes.
- 06
Remove the flatbread carefully without flipping, let it cool, and repeat with the remaining batter.
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