Injera (Sourdough Flatbread)

Tangy Ethiopian flatbread with spongy texture.

Ingredients

• Tangy Ethiopian flatbread with spongy texture.

• • Teff flour (or teff blend)
  • Water
  • Starter or yeast (optional)
  • Salt

Directions

1. Region: Africa (Non–West)

2. 2. Mix flour and water; ferment 1–3 days until bubbly.
   4. Stir and let settle; pour off some liquid if overly sour.
   6. Make a cooked ‘absit’ starter from a bit of batter; stir back in.
   8. Pour batter onto hot skillet; cover until holes form and top sets.
   10. Cool on cloth; serve with stews.