East African Injera
Ethiopia's tangy, spongy teff flatbread with a bubbly, porous surface that soaks up stews and sauces — the edible plate at the heart of every Ethiopian meal.
Contains common allergens
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Instructions
6 steps- 1
In a large glass or plastic bowl, mix the teff flour with 2.5 cups of lukewarm water until smooth. Cover loosely with a towel and let sit at room temperature for 3 days until it smells sour and is bubbly.
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