|1 h||15 min||3|
|1/2 cup||Teff flour (for Injera)|
|1/2 cup||Water, filtered (warm, for Injera)|
|3/4 tsp||Yeast, active dry (for Injera)|
|1/4 tsp||Granulated sugar (optional, or maple syrup, for Injera)|
|1/4 cup||Water, filtered|
|1/4 tsp||Sea salt, fine|
|1 pinch||Black salt (Kala Namak) (optional)|
|1 tsp||Vinegar, white|
|1/4 tsp||Baking powder|
If you let sit overnight:
If you let sit for 1 hour:
To cook the injera:
To make the batter: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Cover with a towel and let sit for 1 hour or overnight outside of the fridge.
The batter should be a thin pancake batter. Depending on the teff used, you might need to add more water or flour if the batter is too thin (no holes develop when the flatbread cooks) or too thick (makes flatbread like a pancake)
If the Injera stays gummy and has no holes, there is too much water in the batter.
If there are no or less spongyholes, add more baking powder.