Ethiopian Injera Bread

This bread is a traditional part of any Ethiopian meal. Make it with 2 cups Teff flour, in place of the other flours, to make it completely traditional.

Ingredients

• 1 cup all-purpose flour
• ½ cup sorghum flour
• ½ cup buckwheat flour
• 1 teaspoon salt
• 1 teaspoon rapid-rise active yeast
• 2½-3 cups warm water + more if needed
• 1 Tablespoon olive oil or vegetable oil
• Plain yogurt or cottage cheese

Instructions

1. Sift all dry ingredients into a large bowl. Add 2½ cups warm water and stir well. Cover bowl and set aside in a warm place for 6-12 hours. After fermentation has taken place batter should be bubbly and increased in volume.
2. Grease a large skillet lightly with oil. Heat pan to medium-high heat.
3. Give batter a gentle stir. Batter should be very runny. Add about ¼ cup warm water if mixture is too thick.
4. Ladle ⅓ cup of batter into the pan. Pick the pan up and tilt it in a circular motion to spread the batter as thinly as possible in the pan. Cook for about 3 minutes. Flip and cook for another minute. Set aside and continue until all batter is used.
5. Serve with all your favorite Ethiopian recipes. Garnish with plain yogurt or cottage cheese. Enjoy!

Yields 7 - 10 individual breads

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