How to make Ethiopian Injera Bread from scratch
Injera bread is a classic African bread recipe
Coat skillet with a thin layer of batter. Cook until holes appear on the surface of the bread flip and repeat cooking on other side. Cover completed bread with a damp cloth.
Injera bread is a flatbread traditionally eaten in the African countries of Ethiopia and Eritrea. Injera bread is thicker than a crepe but thinner than a pancake.
In making Injera, teff flour is mixed with water and fermented over several days however, wheat flour or all-purpose flour can be used however, the taste and texture changes.
Injera bread is eaten daily in all most every Ethiopian and Eritrean household. The Ethiopian dish Spicy Red Lentils goes perfectly with injera.
Ground into flour, teff is used to make the traditional bread, injera. The teff crop’s history traces back thousands of years as a reliable staple crop.