Injera | Ethiopian Flatbread | African Cuisine | Teff Ingera Recipe

How to make Ethiopian Enjera -
Injera or teff ingera is a sour fermented flatbread with a slightly spongy texture, popularly made in Ethiopian and Eritrean cuisine.It is the national dish for both countries, and East African countries. It is central to the dining process in those cultures as bread is the most fundamental component.Injera is not only a kind of bread-it's also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
Injera is made by mixing teff flour, barley flour and water, and letting the mixture sit for up to 3 days to allow it to ferment. Yeast is added to assist in the fermentation process. The batter is then fried in a cast-iron skillet or non-stick pan.
Ingredients :
Teff Flour - 2 Cups
Barley Flour - 1 Cup
Baking Powder - 1/2 tsp
Active Dry Yeast - 1/4 tsp
Salt - 2 tsp
Water - 2 tbsp
Steps:
Add dry active yeast to a big bowl and mix some water.
Add teff flour and salt, mix well and let it ferment covered for 2-3 days.
Now add barley flour, baking powder, salt and make a thin batter adding the water little by little.
Keep covered for 2 more days for fermentation.
Now heat a pan and pour the batter evenly in circular motion on the pan to make thin spongy flatbread.
Cook covered for 3-4 mins on low heat to make it soft and porous.
Serve hot with stew or any curry.
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