Créé avec l’IA

Ethiopian Injera

Name: Ethiopian Injera
Total time: 1440 min
Ingredients: 2 cups teff flour; 3 cups water; 1/2 teaspoon salt; Vegetable oil for cooking

1440 min Avancé

Ingrédients

4 Portions

1
In a large bowl, mix the teff flour with the water until well combined. Let the mixture sit in a warm place for 1 to 3 days, or until it starts to develop tiny bubbles and has a slightly sour aroma. This fermentation process will give the injera its characteristic flavor.
2
After the fermentation period, stir the mixture and check the consistency. It should be thin enough to pour; if it's too thick, add a little more water.
3
Heat a non-stick pan or a traditional injera skillet called a 'mitad' over medium heat. Lightly oil the surface with vegetable oil.
4
Pour enough batter into the pan to cover the bottom in a thin layer, swirling the pan as you pour to spread the batter evenly.
5
Cover the pan and cook for about 2 to 3 minutes. The injera is ready when holes have formed on the surface and the edges start to lift from the pan. Do not flip the injera; it only cooks on one side.
6
Gently remove the injera from the pan and place it on a clean cloth or a plate to cool. Continue cooking the remaining batter in the same manner, oiling the pan as needed.
7
Once cooled, the injera can be rolled or folded and served with your favorite Ethiopian dishes. The spongy texture of injera makes it perfect for scooping up stews and salads.