Lunch · 45 min · ethiopian

Injera

Ethiopian flavors, weeknight effort. Teff flour meets water in a 45-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Teff flour
• 4 cups Water
• 1 tsp Salt

Steps

1. Whisk the teff flour and water into a thin batter in a large non-metal bowl. Cover loosely and ferment at room temperature 2 to 3 days, stirring daily, until it smells pleasantly sour and bubbles.
2. Stir in the salt. The batter should pour like a thin crepe batter; thin with water if it thickened during ferment.
3. Heat a large nonstick skillet or mitad over medium-high heat. Pour 1/2 cup of batter in a spiral from the outside in, covering the surface.
4. Cover and cook 2 minutes until the top is set, matte, and full of tiny eyes — the signature bubbles. Do not flip.
5. Slide onto a clean cloth to cool; stack with cloth between layers. The sour tang is the point — it brightens every wat it touches.

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