Ethiopian · PANTRYHOP RECIPE
Tef Injera
144 minutes · 6 servings · vegan
Traditional injera is fermented; this simplified version uses a shorter same-day rest and a little baking soda for home cooking.
Ingredients
Check you have the quantities below.
- 2 cups teff flour
- 1 cup all-purpose flour
- 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon vegetable oil, for the pan
Let’s make it
- Mix the teff flour, all-purpose flour, water, and salt in a bowl. Let stand 2 hours at room temperature for a light fermented batter.
- Stir in the baking soda just before cooking.
- Heat a nonstick skillet over medium heat and lightly oil it. Pour in batter to cover the pan in a thin layer.
- Cook 1 to 2 minutes until the surface sets and small holes appear; do not flip. Remove and cool on a towel.
Serve small torn pieces for easy scooping.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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