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Description Edit

Eritean and Ethiopian flat bread.

Ingredients Edit

Directions Edit

  1. Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
  2. This may take as long as 3 days.
  3. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
  4. Add 125 cc soda-water and stir in salt.
  5. Lightly oil a large frying-pan.
  6. Heat over medium heat.
  7. Then proceed as you would with a normal pancake or crepe.
  8. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
  9. Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.

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