Ingredients
· 1 cup plain all-purpose flour
· ½ cup white or brown teff flour
· 1 tsp instant yeast
· 2 cups warm water
· 1 tbsp apple cider vinegar
· ½ tsp sea salt
· ¼ tsp baking soda
Method
1. Whisk everything together into a smooth batter.
2. Cover and leave somewhere warm for about 1 hour.
3. Heat a non-stick pan over high heat for about 5 minutes and lightly grease it.
4. Pour about ¼ cup batter around the outer edge and spiral toward the centre. Cover and cook for 2–3 minutes.
5. The injera is ready when the surface is no longer wet and feels firm. Transfer to a plate and cover to keep it soft.
6. Repeat with the remaining batter and serve warm or at room temperature.
Recipe inspiration courtesy of Outback Harvest.