Quick Injera

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 1 hour 40 minutes

Ingrédients

1 cup Teff flour*

½ cup All purpose flour

1 teaspoon Instant yeast

½ teaspoon Sea salt

¼ teaspoon Baking soda

2 cups Warm water

1 tablespoon Apple Cider Vinegar

Instructions

Whisk

In a large mixing bowl, combine teff flour, all purpose flour, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.

Cook

Preheat a 9" non-stick or cast-iron skillet on medium-high heat for 5 minutes. Lightly spray the skillet with cooking spray. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.

Stack

Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter.Stack the injera on top of each other. Keep them covered to keep them moist and soft.

Nutrition

• Taille de Portion: 1 Injera
• Calories: 59 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 2 g
• Sodium: 124 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 2 g