ETHIOPIAN INJERA FLAT BREAD

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I love injera bread.  My recipe only uses 4 ingredients, and it is DELICIOUS!  The main ingredients in injera bread is teff flour.  Teff is a gluten free nutritious grain that is full of fiber and other nutrients that provide some great health benefits that the following pin explains.

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To get the true “sour” taste in your injera bread, you need to let the flour sit in water for 1-2 days, but if you are in a bind, you can just make the injera bread without this step.  I’ve done this a few times before if I forgot to let it sit before making it.  It does have a better taste if you take the time to do this step, but don’t think you can’t make it without it.

INJERA FLAT BREAD

Ingredients: makes 4-6 injeras

  • 1 Tbsp. olive oil
  • 1 1/2 cups teff flour
  • 2 cups water
  • sea salt to taste

Directions:

1.) Mix the flour and water together in a medium mixing bowl.  Cover with a cloth and let it sit for 1-2 days (again, if you are in a bind, you can skip this, but it won’t taste the same).

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2.) Add the sea salt and mix well.  In a small frying pan, add a few drops of olive oil and heat over medium high heat.  Pour in enough batter to have a thin coating of the bottom of the pan – tilt the pan back and forth to get the batter where you want it.  Cook until the top starts to bubble a little.

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3.) When the top starts to bubble a little, cover the pan and cook for about 4 more minutes.

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4.) Transfer the bread to a plate and let cool.  Repeat this procedure until all the batter is used up.  Allow the bread to cool, then roll if desired.

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Use it to scoop up some curry stew or another delicious dish, or just enjoy on it’s own – YUM!  Enjoy! 🙂

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