Ethiopian Injera (Teff Flatbread)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Whisk 200 g teff flour and 50 g flour with 350 ml water and 3 g yeast until smooth, then cover and leave to ferment at room temperature for 2 days.

2. 2

   Stir a pinch of salt into the batter – it should be thin and runny.

3. 3

   Heat a non-stick frying pan, pour in a thin ladleful of batter at a time in a spiral and cook, covered, for 3 minutes until bubbles appear on the surface.

   3:00