- 1 cup Local Village teff flour
- 1 ½ cup warm water
- ½ teaspoon salt
- 1 teaspoon active yeast
- Braised spinach
- Braised cabbage
- Cooked beetroot
1. Prepare the injera by whisking all the ingredients in a bowl until smooth. Cover the batter and allow it to ferment for 1 day (12 hours minimum) in a cool dark area.
2. Before cooking the injera spoon off the dark liquid floating in the bowl and discard. Whisk to loosen the mixture.
3. Preheat a non-stick pan on medium high-heat. Add a teaspoon of oil and spread the oil using a paper towel grease the whole area.
4. Start with a smaller flatbread to allow the pan heat well and also get a feel as to how the batter cooks. If your batter is too thick, start by adding 1-2 tbsp of water to loosen slightly when cooking.
5. Make your first injera, pour ¼ cup of the batter then use the back of a large serving spoon to circle it into from the inside outward to the edges until spread out evenly.
6. Once spread, cover the pan with a lid to steam the injera. This will ensure the flatbreads are pliable when eating.
7. Remove the lid after 2-3 minutes and remove from the pan when the edges have pulled from the sides.
8. The edges might feel crisp when you take it off heat but will soften once cool. Cover with a lid or damp cloth while preparing the remaining batter.
TIPS & TOPPING SUGGESTIONS - Use a good non stick thick bottom pan or cast iron skillet. Spread the oil with a damp paper napkin to cover the entire pan with a thin layer. This helps prevent sticking and hence breaking of any kind of crepes/flatbreads. - If there are no or less spongy holes, add ½ tsp baking powder baking powder.