Exploring Ethnic Vegan Cuisine at Habesha Restaurant Ethiopian Food

Combine teff flour and water in a large bowl until smooth.

Cover the bowl with a cloth and let it sit at room temperature for 24-48 hours to ferment.

After fermentation, stir in salt and baking powder until well combined.

Heat a non-stick skillet or griddle over medium heat until hot.

Pour a ladleful of batter into the skillet, swirling to spread it evenly.

Cook until bubbles form on the surface and the edges lift, about 2-3 minutes.

Cover the skillet with a lid and cook for an additional 1-2 minutes until fully set.

Remove the injera and repeat with the remaining batter, stacking them on a plate.

Allow the injera to cool slightly before serving.

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