Injera (Ethiopia/Eritrea - sourdough flatbread)
A recipe from Kenya.
🇰🇪 KenyavegandairyFreenutFreesoyFreeeggFree
Nutrition (per serving)
350Calories
10 gProtein
2 gSugar
100 mgSalt
Ingredients
- 500g Teff flour
- 1.5L Water
- or wild yeast Starter (from previous batch)
- pinch Salt
Method
- Mix teff with water and starter to thin batter.
- Ferment 2-3 days at room temp until bubbly and sour.
- Add salt; thin with water if needed.
- Pour ladle on hot mitad/clay plate; swirl thin—no flip.
- Cook until holes form and edges lift (3-4 mins).
- Stack—base for all Ethiopian meals.
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