Injera Bread

Name: Injera Bread
Ingredients: 2 cups all-purpose flour; 2 cups teff flour; 1/2 teaspoon salt; 5 cups lukewarm water; 1 teaspoon oil, or as needed

5 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.