Ethiopian Yeast Bread (Injera)
A traditional Ethiopian flatbread made with teff flour, water, and yeast. It's a staple food in Ethiopian culture, often served with stews and salads.
Ingredients
- ●2 cups Teff flour
- ●1 cup Water
- ●1 tsp Active dry yeast
- ●1 tsp Allspice
- ●1 tsp Salt
Instructions
- 1
In a large mixing bowl, combine teff flour, water, yeast, allspice, and salt. Mix well to form a smooth batter.
- 2
Cover the bowl with a clean cloth and let it rest in a warm place for 24-48 hours, allowing the batter to ferment.
- 3
After fermentation, the batter should be slightly frothy and have a tangy smell. If not, let it rest for a few more hours.
- 4
Preheat a non-stick skillet or a cast-iron pan over medium heat.
- 5
Pour 1/4 cup of the batter onto the preheated pan and tilt the pan to evenly coat the bottom.
- 6
Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
- 7
Loosen the injera with a spatula and flip it over. Cook for another minute.
- 8
Repeat with the remaining batter, until all the injera are cooked.