Injera Bread The Best Recipes

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Injera Bread

"Ethiopian flatbread made of teff flour."

Ingredients :

• 2 cups all-purpose flour
• 2 cups teff flour
• 1/2 teaspoon salt
• 5 cups lukewarm water
• 1 teaspoon oil, or as needed

Instructions :

Prep : 10M	Cook : 8M	Ready in : P4D

• Combine all-purpose and teff flours in a bowl. Add salt and mix well. Gradually add water, stirring slowly with a wooden spoon until incorporated.
• Cover bowl with a clean dish towel and leave to ferment at room temperature, 4 to 5 days. Gently agitate the mixture every morning; mixture will appear bubbly and smell sour as it ferments.
• Cook the injera on the 4th or 5th day. Mix batter until smooth. Lightly oil a large pan over medium heat. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Cover and cook until bubbles appear on the surface and steam rises off the top, about 30 seconds.
• Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.

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