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Recipe language
Fasting & Vegetarian
Injeraእንጀራ
Spongy fermented flatbread made from teff flour, staple of Ethiopian cuisine
- Prep
- 5 minutes (plus fermentation)
- Cook
- 1 minute
- Serves
- 8
- Region
- National
Ingredients
Make
8 servings
Method
Mix teff flour and water to form a batter; add salt
Cover batter and let ferment at room temperature for 24-48 hours until bubbles form
Once fermented, stir batter and pour onto a hot griddle or non-stick pan in a spiral
Cook until holes form on surface and edges lift (about 1 minute)
Remove and repeat until batter is used
Photographs
From the kitchen
Use fresh teff flour for best fermentation
Maintain warm temperature during fermentation
Cook on a well-heated pan for proper texture
Tags
- vegan
- gluten-free
- staple
- fermented
Per serving
- Calories
- 200
- Protein
- 5g
- Carbohydrate
- 40g
- Fat
- 1g
Estimates. They shift with how you make it and what you make it with.
Suitable for
- gluten-free
- vegan
Watch it made
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