Gluten-Free Injera with Teff Flour

local_grocery_store Ingredients

• 2 cups teff flour
• 3 cups water
• 1/2 tsp salt

restaurant_menu Method

1. 1.In a large bowl, whisk together the teff flour, water, and salt until well combined and smooth.
2. 2.Cover the bowl with a clean kitchen towel and let the batter ferment at room temperature for 24-48 hours, until it becomes bubbly and slightly sour-smelling.
3. 3.Heat a large non-stick skillet over medium-high heat. Pour 1/4 cup of the batter onto the skillet and swirl it around to form a thin, even layer.
4. 4.Cook the injera for 1-2 minutes, until the top is dry and the edges start to curl up. Do not flip the injera over.
5. 5.Repeat with the remaining batter, stacking the injera on top of each other as you go.
6. 6.Serve the injera warm with your favorite Ethiopian stews and curries.

lightbulb_outline Tips

• chevron_rightMake sure to use a non-stick skillet to prevent the injera from sticking.
• chevron_rightYou can adjust the fermentation time to your liking - the longer you ferment the batter, the more sour the injera will be.
• chevron_rightLeftover injera can be stored in an airtight container in the fridge for up to a week.