Home › 🇪🇹 Ethiopia ›
Injera
— Mother recipe · ar de en es fr it ja pt ru zh
A traditional Ethiopian flatbread, light and delicious, made with teff flour.
📷 Rachel Kramer Bussel — CC BY 2.0 (Wikimedia Commons)
⏱️ 10 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 150g of teff flour
- 375ml of warm water
- 1 tablespoon of oil
- 1/2 tablespoon of baking powder
- salt to taste
- oil for frying
- 1 teaspoon of water for sprinkling
- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
Method
- In a bowl, mix the teff flour, oil, baking powder, and salt. Add the warm water and mix until you get a consistency similar to that of a cream.
- Let the mixture ferment for at least 24 hours, covering it with a damp cloth.
- Heat the oil in a pan and pour a spoonful of the mixture, swirling the pan to form a small circle.
- Sprinkle with a bit of water, sugar, and lemon juice.
- Fry until the injera becomes golden and tender, then lift it with a fork.
- Repeat until the mixture is used up, assuming the pan is large enough to do so.
- Serve hot with your favorite dish.
The story
Injera has ancient roots and dates back to the Ethiopian civilization, where it has been prepared for thousands of years as part of the culinary tradition.
Community variants (0)
No variants yet: propose the first one!