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Ethiopian Injera



Mix flour and water together in a large bowl. Cover with paper towel for 24 to 48 hours at 75° to 80°. Pour off liquid that will rise to top. Add 1/2 tsp. Bob’s Red Mill sea salt and stir. Pour 1/2 cup batter onto a medium hot skillet and cook for approximately 2-3 minutes. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool. Makes 4 Injeras.

Ethiopian Injera



Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Teff Flour

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Robin February 10, 2014
I have been looking for an authentic injera recipe. Ethiopian cooking is my next culinary frontier. From what I see in pictures and explanations this was perfect. It is supposed to be a sour pancake like bread that you use as a utensil for eating your meal.

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