Ethiopian Injera
A tangy, fermented flatbread traditionally used as both plate and utensil in Ethiopian meals.
Ingredients
- 2 cups teff flour
- 3 cups water, plus more as needed
- 1/2 tsp salt
Method
- Whisk teff and water and allow to ferment in a loosely covered container until pleasantly sour and bubbly.
- Stir in salt and adjust with water to a pourable batter.
- Cook like a large crepe on one side only until the surface is set and full of holes.