Recipe for making traditional Ethiopian Injera

Instructions:

1. Prepare the Batter:
   • In a large bowl, mix the teff flour with the water. Stir well to ensure there are no lumps.
   • If using yeast, dissolve it in a small amount of warm water and add it to the mixture.
   • Cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days to ferment. The batter should start to bubble and develop a slightly sour smell.
2. Cooking the Injera:
   • After the fermentation period, stir the batter and add a pinch of salt.
   • Preheat a large non-stick skillet or a specialized injera pan over medium-high heat. Lightly grease the pan if necessary.
   • Pour a ladleful of the batter onto the hot skillet, swirling the pan to spread the batter evenly into a thin layer.
   • Cook the injera for about 1-2 minutes until bubbles form on the surface and the edges start to lift away from the pan. Do not flip; injera is cooked only on one side.
   • Once cooked, remove the injera and place it on a clean cloth or a large plate. Repeat with the remaining batter.
3. Serving:
   • Injera is traditionally served as a base for various Ethiopian stews (known as “wat”) and salads.
   • Lay the injera flat on a large plate, and place the stews and salads on top. Additional injera can be rolled or folded and served on the side for dipping.