Ethiopian injera made with teff
The injera, an Ethiopian flatbread made from teff flour, ferments for several days before being cooked. It is soft and slightly acidic, and pairs well wit…
Injera is the iconic flatbread of Ethiopian cuisine. Its dough, made from teff, ferments for several days, giving it a slightly sour taste. Soft and spongy, it serves as both a plate and a utensil.
Ingredients and directions
- Prep time20 min
- Cook time5 min
- Resting72 hr
- Total72 hr 25 min
- DifficultyMedium
- CostBudget
- Calories260 kcal/serving
- Cooking methodbread
- Estimated cost$0.40 $0.10 / serving Estimated price; varies by store.
- Vegan
- Gluten-free
Ingredients
people
- $0.40
Prices from US supermarkets.
Directions
- Mix the teff flour and water until you have a smooth paste. ≈ 4 min
- Cover and let ferment for several days, like a starter, until the dough develops a sour taste. ≈ 3 min
- Pour the batter in a spiral onto a non-stick electric griddle or a clay baking dish, closing the circle around itself.
- Bake: the bottom remains smooth, while the top develops small holes, known as “eyes”.
- Serve the galette to hold sauces and stews.
The bill
Ethiopian injera made with teff
- 300 g of teff flour$0.40
Total$0.40
that's $0.10 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Fat | 0.8 g |
| Saturated fat | 0 g |
| Carbohydrates | 53.6 g |
| Sugars | 1.1 g |
| Fiber | 2.6 g |
| Protein | 7.5 g |
| Salt | 0.02 g |
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