Injera

Ingredients

• •2 cups teff flour
• •2.5 cups warm water
• •0.5 teaspoon salt
• •1 teaspoon active dry yeast
• •1 tablespoon honey
• •0.25 teaspoon baking soda

Directions

1. 1Mix teff flour with warm water, salt, yeast, and honey in a large bowl, stirring until smooth.
2. 2Cover with a damp cloth and let ferment at room temperature for 3-5 days, stirring daily, until bubbly and sour-smelling.
3. 3Stir in baking soda until the batter becomes slightly thicker.
4. 4Heat a large non-stick skillet or injera pan over medium-high heat until very hot.
5. 5Pour 0.5 to 0.75 cup batter into the center and tilt the pan in circular motions to spread evenly into a thin circle.
6. 6Cover with a lid and cook for 2-3 minutes until the top is set and honeycomb holes appear, then remove to cool on a plate.
7. 7Repeat with remaining batter and serve warm or at room temperature.

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