Ethiopian flatbread made of teff flour.
Provided by CURTONA
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time P4DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine all-purpose and teff flours in a bowl. Add salt and mix well. Gradually add water, stirring slowly with a wooden spoon until incorporated.
- Cover bowl with a clean dish towel and leave to ferment at room temperature, 4 to 5 days. Gently agitate the mixture every morning; mixture will appear bubbly and smell sour as it ferments.
- Cook the injera on the 4th or 5th day. Mix batter until smooth. Lightly oil a large pan over medium heat. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Cover and cook until bubbles appear on the surface and steam rises off the top, about 30 seconds.
- Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 45.5 g, Fat 1.7 g, Fiber 4.9 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 155.5 mg, Sugar 0.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love