Ethiopian Injera
Prep Time: 24 hours || Cook Time: 18 minutes || Total: 1458 Minutes
Servings: 6 || Yields: 4 injeras
Traditional Ethiopian flat bread made from Teff
Ingredients
- 1/2 tsp Sea Salt
- 1-1/2 cups Water (warm)
- 1 cup Teff Flour
- Coconut oil for pan
Directions
- Mix flour and water together in a large bowl.
- Cover with paper towel for 24 to 48 hours at room temperature.
- Pour off liquid if any rises to top.
- Add 1/2 tsp. sea salt and stir.
- Pour 1/2 cup batter onto a medium hot skillet lightly greased with coconut oil and cook for approximately 2-3 minutes.
- Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
- Apply more
- Coconut oil between each Injera
Tags: Teff flour, Ethiopian, Injera, Flat bread