Injera is a delicious sour, spongy, flat bread. It is both the plate and the utensil in Eritrean and Ethiopian cuisine. It is made with a grain called teff that is super small but packs a powerful nutritional punch. Teff is also gluten free. This Injera recipe takes a few days to make and the results are mighty tasty. You may find teff flour in your health food store or you can obtain it here through Amazon.
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Injera (spongy flat bread)
- 1/2 cup teff flour
- 1 1/2 cups all-purpose flour
- 2 cups water
- 1/2 teaspoon salt
- Put the teff flour in a large mixing bowl and sift in the all purpose flour. Start adding in the water, slowly, stir to avoid any lumps. Cover with plastic wrap or lid and set aside at room temperature for 3 days.
- The mixture will become bubbly and frothy. If it doesn't look like it is fermenting after the first day you can add a teaspoon of dry yeast.
- After three days, stir the salt into the batter.
- Heat a nonstick pan, or lightly oil a cast iron skillet over medium high heat, it is ready when a water drop dances across the pan.
- The batter will be the consistency of pancake batter, use a ladle and begin to make a circle in the middle of the pan. You want the injera batter to coat the surface of the pan evenly. The batter will start to form holes, it is done when the batter is cooked through and easily lifts at the edges, you do not flip the bread.
- Remove it and let cool, and continue until all the batter has been cooked.
- Line a platter with the injera and serve with the wat's on top.
- you rip off a piece of injera and use it to scoop up the wat. It is the utensil.