Recipe to make quick Ethiopian flatbread aka Injera with Teff flour. Serve them with delicious lentil and vegetable sides for a filling, wholesome meal.
In a large mixing bowl, combine teff flour, all purpose flour, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.
Preheat a 9" non-stick or cast-iron skillet on high heat for 5 minutes. Lightly spray the skillet with cooking spray. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter.Stack the injera on top of each other. Keep them covered to keep them moist and soft.
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Notes
Buckwheat flour is an acceptable alternative to teff flour in this recipe.
You can use either white vinegar or lemon juice instead of apple cider vinegar.
If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.
Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.
Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.