Injera | Ethiopian Flatbread | African Cuisine | Teff Ingera Recipe

Add dry active yeast to a big bowl and mix some water.

Add teff flour and salt, mix well and let it ferment covered for 2-3 days.

Now add barley flour, baking powder, salt and make a thin batter adding the water little by little.

Keep covered for 2 more days for fermentation.

Now heat a pan and pour the batter evenly in circular motion on the pan to make thin spongy flatbread.

Cook covered for 3-4 mins on low heat to make it soft and porous.

Serve hot with stew or any curry.

Equipment Needed

Dietary

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