The batter is made by fermenting teff flour and water over several days, creating its characteristic sour taste and porous surface. Once fermented, the batter is cooked on a large flat griddle, producing a soft flatbread with tiny holes that absorb sauces and stews beautifully. The result is a light yet satisfying bread that complements rich and flavorful dishes.
Injera is traditionally served with Ethiopian stews, vegetables, lentils, and meat dishes, making it an essential part of authentic East African cuisine.
2 cups teff flour
3 cups water
1/2 teaspoon salt
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