TRADITIONAL ETHIOPIAN INJERA
Congratulations, you've unlocked the secret to crafting the perfect Traditional Ethiopian Injera! This ancient flatbread isn't just a culinary delight; it's a connection to Ethiopian culture and heritage. Whether you're enjoying it with friends and family or savoring it with traditional stews, remember that every bite carries a taste of Ethiopia's rich history and flavors.
Equipment
- 1 bowl
- 1 pan
- 1 stove
Ingredients
- 2 Cups Teff Flour
- 2½ Cups Water
- ½ Tsp Salt
- 1 Tsp Yeast
Instructions
- Place water, teff flour and yeast in a bowl and mix thoroughly with a whisk, so there are no lumps.
- Cover with a clean kitchen towel.
- Let sit at room temperature for one full day.
- Small air bubbles should have developed at this point.
- Add salt and whisk the mixture again to recombine the water and flour mixture.
- Heat a pan on medium heat and add a little vegetable oil.
- Pour about ¼ cup of batter onto pan and then spread out into a thin crepe like pancake.
- Cook as you would a pancake but only on side, do not flip.
- Remove from pan and set aside on a platter or plate to cool.
- Repeat until all the batter is used up.
- Serve with your favorite sauce or try one of ours.
Video
Notes
Injera is best served with traditional Ethiopian vegetable, legume or meat sauces. One good vegetarian option would be to serve it with our Ethiopian Lentil Stew. For a real taste of Ethiopia, try it with either our Ethiopian Siga Wat or Ethiopian Doro Wat, both are spicy traditional meat sauces and they compliment the Injera very well.