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Injera is an Ethiopian bread recipe. It’s custom to spoon food on top of a plate that’s lined with an injera, then use the bread to scoop up your food. This recipe is free of wheat and uses the traditional injera grain, teff. The recipe takes some advance planning as you need to soak the flour, but then it cooks up quickly and would be delicious with any of Sadia’s sauces or to eat with veggie or meat dishes. Soaking grains also make them easier to digest and more nutritious.
1½ cups teff flour (either ivory or brown)
2 cups water
½ tsp. baking powder
¼ tsp. salt (Kosher salt)
Oil for pan (coconut oil) (olive oil)
1. Stir together teff flour and water in a glass bowl or big glass jar. Cover with muslin or a thin kitchen towel.
2. Let the batter sit for about 24 hours or so in a moderately warm place (about 70-80 °F… can be perfect to put inside the oven with just the oven light on, but on the counter should also be fine).
3. Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
4. Heat a frying pan to medium heat and lightly coat with oil. Stir the salt and baking powder into the batter and pour the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid or foil and cook for about 5-7 minutes. Don’t flip the injera. You’ll know it’s done when bubbles appear on the top, the top begins to dry, and the edges begin to slightly brown and come away from the pan.
5. Slide the injera out of the pan with a spatula and place on a plate to cool. Repeat until you run out of batter. You can stack the injera with parchment paper in between. Eat it all right away with sauce, bean dishes, or even for sandwiches or store leftovers in an airtight container in the fridge. Keeps for 2-3 days, but you’ll probably eat it all before that.

Tried one of Sadia’s recipes and have feedback? Have more recipe ideas? Contact us from our contact page. We’d love to hear from you!
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