Injera is not only used as a utensil. Savory, spicy Ethiopian stews are served on top of the bread too. It catches the juices and gravies, producing a fantastic end-of-the-meal treat.
Hands-on: 30 minutes
Total: 8 hours 30 minutes
- ½ cup ground teff
- 2 cups water
- ¼ tsp. kosher salt
- 1 Tbsp. canola oil
- In a large bowl, combine teff and water, stir, and set at room temperature overnight.
- Preheat griddle on high heat. Stir salt into batter. Lightly oil griddle and ladle out about ¼ cup of batter. Cook until holes bubble up into the batter, and the edges begin to contract slightly. Do not flip. Repeat with remaining batter, stacking finished injera between sheets of plastic wrap.