Injera
Sour, spongy flatbread made from teff flour.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
- 2
On day 3, carefully pour off any clear liquid that has risen to the top. Stir the batter.
- 3
Stir in 1/2 tsp salt. Then, slowly whisk in 1/4 cup of boiling water to activate the batter and thin it to the consistency of crepe batter. Let it rest for 1 hour.
- 4
Heat a large non-stick skillet or a traditional *mitad* over medium-high heat. Do not use oil.
- 5
Starting from the outside edge and moving in a continuous spiral towards the center, pour about 1/2 cup of batter into the hot pan.
- 6
Wait until bubbles form and pop all over the surface (about 1-2 minutes). Cover the pan with a tight-fitting lid to steam the top for another 1 minute. Remove the injera without flipping and let it cool on a clean cloth.
Plan it in Listahan
Add Injera to your week, check it against your household's allergens, and build the shopping list automatically.