Ingredients:

• 1/4 cup – teff flour
• 3/4 cup – all purpose flour
• 1 cup – water
• 1 tsp – Yeast
• A pinch – Salt
• Vegetable oil

Method:

1. Ferment yeast in some warm water.
2. Sieve teff flour and all purpose flour in a mixing bowl and add salt and water and mix.
3. Add the fermented yeast and mix lightly and evenly.
4. Heat a smooth surfaced non-stick pan and coat the pan with a thin layer of batter.
5. Injera should be thicker but not as thick as a traditional pancake.
6. When the surface dries remove the bread from the pan and let cool.

Recipe courtesy of Lil’ Chef