Injera
Injera
Injera is an East African staple, eaten with just about every meal. Similar in appearance to a buckwheat crepe, the injera is made out of teff flour. Teff is a grain grown in Ethiopia and Eritrea. The flour is mixed into a thin pancake like batter. The batter is left to ferment in the refrigerator for 2 days, giving the injera a flavor similar to sourdough. When ready to cook, ladle some of the batter on an oiled nonstick pan over high heat. The injera takes no more than 2 minutes to make, with no flipping required. The batter is thin enough to cook completely through. The injera is torn and eaten as a scoop for your food.
Equipment
- upright mixer
Ingredients
- 2 cups teff flour
- 1/2 package dry active yeast
- 1/4 tsp baking soda
- 2 cups water
- 1/2 tsp salt
Instructions
- Mix all ingredients except the salt in an upright mixer for a minute.
- Add the salt and blend for 15 seconds.
- Cover the batter and let sit in the refrigerator for 2 days.
- Lightly oil a nonstick pan over high heat. Pour a ladles worth of the batter into the pan, making a circular shape.
- Cook on 1 side for up to 2 minutes. No flipping required.
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