Ingredients

Method

Mix the teff flour and water in a large bowl. Cover with a cloth and let it ferment for 2-3 days at room temperature.

After fermentation, you'll notice that the batter has separated. Stir it well, then strain off the liquid that has risen to the top.

Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the pan and quickly spread it out in a circular motion to make a thin pancake.

Cover the pan and cook the injera for about 2-3 minutes, or until holes appear on the surface. There is no need to flip the injera.

Repeat with the remaining batter. Stack the cooked injera on a plate with a cloth between each one to prevent them from sticking together.

Serve the injera with a stew or use it as a base for a variety of dishes.