Injera

Ingredients

3 cups —all purpose flour
1 cup —teff flour
1 tbsp —baking powder
1 tsp —kosher salt
5 cups —lukewarm water

Method

Make the batter

  • In a large mixing bowl, whisk together all the ingredients to create a thin batter
  • The batter should be thinner than pancake batter but not runny
  • Cover and let ferment for 2–3 days

Cook

  • Heat a nonstick skillet until a water drop dances
  • Repeat until batter is gone:
    • Pour a thin layer in the pan and swirl it around to cover completely
    • Cover to steam for 2–3 minutes, the top surface should be very bubbly
    • Transfer to a holding plate