Injera, widely recognized as the national dish of Ethiopia and Eritrea, is a spongy, pancake-like bread traditionally made from teff, a fine grain that is commonly used in East African cooking. This fermented flatbread is ubiquitous throughout the Horn of Africa, where it is served as a side dish to many meat dishes and hearty stews. Injera became increasingly popular in America during the 1980s and '90s when the Refugee Act of 1980 resulted in a wave of immigrants arriving from Ethiopia.
Recipe Servings: 2
Prep Time
5 minutes
+ 72 hours resting
+ 72 hours resting
Cook Time
25 minutes
Total Time
72 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine teff and water in a small bowl, cover, and let stand at room temperature until bubbles appear on the surface and the mixture turns sour, up to three days
- Batter should be a similar consistency to pancake batter.
- Add club soda and salt.
- Heat and oil a frying pan.
- Pour batter in heated pan to form a wide, thin pancake. Cover.
- Cook for a very short time, until holes form in the surface and the edges lift from the pan.
- Repeat with remaining batter.
- Let cool before serving.
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