Ethiopian flatbread Injera with teff flour

Ingredients for 1 servings:

• 400 g teff flour
• 800 ml water
• 1 pinch of salt
• 1 cube of yeast

Instructions

Working time approx. 10 minutes; Rest period approx. 2 days; Cooking/baking time approx. 3 minutes; Total time approx. 2 days 13 minutes

vegan

In a large bowl, mix the yeast with the water. Add the teff flour and salt and mix everything into a smooth dough. The dough needs to ferment for at least one day, preferably two. Stir once during the fermentation. Pour the finished dough into a non-stick, already heated pan with a ladle. The dough should be about half a centimeter thick. No oil is used. Cover the pan and let the dough set; do not turn it. After 2-3 minutes, the flatbread is cooked. It will then easily release from the edges and can be easily removed from the pan. To keep the flatbreads warm, store them in the oven at a low temperature and place lightly greased aluminum foil between the individual flatbreads. The original Injera flatbreads from Ethiopia are made with teff flour. This flour provides the typical flavor and is therefore not interchangeable with wheat flour. Teff flour is available in health food stores or online. Note from the chef’s recipe editor: For frying, you should use a coated pan, as the flatbreads are baked without fat