Injera Ethiopian Bread (Quick)

Bahan-bahan

1 c. Teff flour

1 tsp. Instant yeast

¼ tsp. Baking soda

2 c. Warm, (about 115 degree), water

¾ cup AP flour

1 tsp. Kosher salt

1 Tbsp. apple cider vinegar

Petunjuk

1. In a large mixing bowl, combine the dry ingredients.

2. Stir in the water and vinegar and whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.

3. Preheat a 9” non-stick skillet on medium heat. Lightly spray the skillet with oil.

4. Pour about ¼ cup of the batter in the middle of the pan and swirl to fill any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2-3 minutes.

5. Injera is done when the top is no longer shiny or wet and feels firm to the touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or plastic wrap. Repeat with the remaining batter.

6. Stack the injera on top of each other. Keep them covered to keep them moist and soft.