Ethiopian·vegan·easy

Ethiopian Injera

Name: Ethiopian Injera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups Teff flour; 2.5 cups Water; 1 tsp Salt; 1/2 tsp Baking soda

Injera is a traditional Ethiopian flatbread known for its unique sour taste and spongy texture. Served with a variety of stews, it is a staple in Ethiopian cuisine that will delight your taste buds.

45 min(prep 15 + cook 30)

4 servings

200 kcal

4.7

Ingredients

Teff flour2 cups
Water2.5 cups
Salt1 tsp
Baking soda1/2 tsp

Nutrition

200 kcalper serving

Protein8g14%

Carbs40g71%

Fat1g2%

Fiber7g13%

Directions

1
In a large bowl, mix teff flour, salt, and water until you have a smooth batter. Cover and let it ferment for 2-3 days at room temperature.
2
Once fermented, the batter should have a slightly sour smell. Stir in the baking soda and let it rest for 30 minutes.
3
Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet, swirling to spread it evenly. Cook for about 2-3 minutes until bubbles form and the edges lift, then remove from heat.

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