Injera

INGREDIENTS

• 2 cups of teff flour
• 3 cups of water
• Salt to taste
• Vegetable oil or cooking spray

RECIPE

1. In a large bowl, whisk together the teff flour and water until smooth.
2. Cover the bowl with a towel and let the batter ferment for 1-3 days. The longer it ferments, the more sour the injera will be.
3. Once the batter has fermented, stir in salt to taste.
4. Heat a nonstick skillet or griddle over medium-high heat.
5. Lightly oil the skillet or griddle with vegetable oil or cooking spray.
6. Pour a ladleful of the batter onto the skillet or griddle and swirl it around to spread it out into a thin, crepe-like circle.
7. Cook the injera for 1-2 minutes until bubbles form on the surface and the edges begin to curl up.
8. Cover the skillet or griddle with a lid and cook for an additional 1-2 minutes until the injera is cooked through and the bottom is lightly browned.
9. Use a spatula to remove the injera from the skillet or griddle and transfer it to a plate.
10. Repeat with the remaining batter, adding more oil or cooking spray to the skillet or griddle as needed.
11. Stack the injera on top of each other and wrap them in a clean towel to keep them warm and moist.