How to Make Injera Ethiopian Flatbread

In a bowl, combine 1 and 1/2 cups of te flour with 2 cups of water and stir with a wooden spoon until mixed.

Cover the mixture and let it sit for at least overnight, or up to 3 days for fermentation.

After 24 hours, check the mixture and add 1/4 teaspoon of salt, stirring it in.

Heat a heavy skillet over medium heat until hot.

Add a little coconut oil (or olive oil or vegetable oil) to the skillet.

Pour the batter into the skillet like a thick crepe, covering it with foil or a lid to steam.

Cook until the spot in the middle gets stark, without flipping the injera.

Use a spatula to transfer the injera onto a plate lined with parchment paper to stack them.

Equipment Needed

Dietary

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