Injera
እንጀራ
EthiopiaEthiopianEveryday Pareve 35 min 8 servings Hard
A spongy fermented flatbread made from teff, central to Ethiopian Jewish meals and used both as bread and as the plate beneath stews.
Ingredients
- •3 cups teff flour
- •4 cups water
- •1 teaspoon kosher salt
- •1/2 teaspoon active dry yeast, optional for reliability
- •Neutral oil for lightly greasing the pan
Instructions
- 1
Mix the teff flour and water into a loose batter and leave to ferment for 1 to 3 days until tangy and bubbly.
- 2
Stir in the salt and, if needed, a small amount of yeast to encourage activity.
- 3
Heat a nonstick skillet or mitad and lightly grease it.
- 4
Pour in batter to coat the pan and cook covered until the surface is set and full of holes.
- 5
Cool the injera before stacking so it stays supple.
Kosher notes
Naturally pareve and gluten-free when made with pure teff.
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