Ethiopian Teff Flatbread
This yeast-risen flatbread, a national dish in Ethiopia and Eritrea, boasts a unique, spongy texture. Made with 100% teff flour, this version is a quicker, simpler take on the traditional recipe, ready in about an hour with a short rise. It develops a subtle tang and pairs wonderfully with rich curries and stews.
Instructions
- 1
Whisk teff flour (0.5 cup) with warm water (0.5 cup), raw sugar (0.25 tsp) (or maple syrup), and active yeast (0.75 tsp). Cover and let sit for 1 hour.
- 2
Add the remaining warm water (0.25 cup), salt (0.25 tsp), black salt (1 pinch), and vinegar (1 tsp). Mix well. Sprinkle baking powder (0.25 tsp), whisk, and proceed.
- 3
Heat a non-stick pan on medium-high heat. Drizzle oil (1 tsp) and spread it evenly with a paper napkin to create a thin layer.
- 4
Pour cup (0.33) to cup (0.5) of the batter onto the hot pan, spreading it in concentric circles or by tilting the pan.
- 5
Once bubbles appear, cover the pan with a lid to steam the injera for minute (1).
- 6
Remove the lid and cook until the center is set and the edges pull away (3-5 minutes).
- 7
Remove the injera and let it cool. The edges will soften as it cools. Repeat for remaining batter.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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