Injera | Quick Ethiopian Flatbread Injera Style
Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal.
- 1 /2 cup All purpose flour
- 1 /4 cup Buckwheat Flour / Teff flour
- 1 /2 tsp Instant Yeast
- 2 cups Water Warm
- 1 tbsp Apple Cider Vinegar
- 1 /2 tsp Salt
- 1/8 tsp Baking Soda
Take all the ingredients in a bowl and combine well. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
Heat a nonstick pan cooking oil and pour one ladleful of batter. Swirl for the batter to coat around well. Cover the pan with a lid and let the Injera cook for 2 to 3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch.
Continue with the rest of the batter and keep the cooked Injera in a hot box till serving.