Ethiopian Injera

Ingredients: 1 cup Teff flour (see Notes)
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: 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.
Preheat a 9″ non-stick or cast-iron skillet on 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. 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.

Notes:
– Buckwheat flour is an acceptable alternative to Teff flour in this recipe.
– You can use either white vinegar or lemon juice instead of apple cider vinegar.
– If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.
– Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.
– Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.

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