Sourdough Flatbread (Injera)

Sourdough Flatbread, also known as Injera, is a traditional Ethiopian bread known for its tangy and slightly sour taste, made primarily from teff flour. This flatbread is a staple in Ethiopian cuisine, often used as a base to scoop up a variety of flavorful stews and dishes. The preparation involves fermenting a batter overnight, resulting in a unique texture and distinct flavor profile. Making Injera at home allows for an authentic dining experience, adding a cultural touch to meals and enriching them with its versatile and delicious qualities.

Ingredients

• 1 cup teff flour
• 1 1/2 cups water
• 1/2 tsp salt

Instructions

1. In a bowl, mix teff flour and water until well combined. Cover the bowl and let the mixture sit at room temperature for 12 hours to ferment.
2. After fermentation, stir in the salt and let the batter rest for another 30 minutes.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the pan evenly.
4. Cook for about 2 minutes until bubbles form on the surface. Then, cover the skillet and cook for an additional 2 minutes until the bottom is cooked through.
5. Remove the flatbread from the skillet and let it cool slightly before serving.

Keywords: Fermented, Teff, Bread, Tangy, Ethiopian

Spice Rack: Salt

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---