Injera

Ingredients

• 240 g Teff Flour
• 420 ml Water
• 0.5 tsp Salt
• 1 tsp Vegetable Oil
• 1 pcs Lemon

Method

1. Whisk {teff_flour}, {water}, and {salt} in a large bowl until completely smooth and loose like heavy cream. Cover loosely and leave at room temperature until bubbly, lightly risen, and pleasantly sour; this long fermentation builds the signature tang and spongy crumb.
2. Set a nonstick skillet or flat griddle over medium-high heat and lightly wipe it with {vegetable_oil}. Heat until the surface is hot enough that a drop of batter sets quickly without browning; strong initial heat creates the classic tiny holes.
3. Stir the fermented {teff_flour} batter, then pour it into the hot pan in a spiral to coat the surface thinly. Cook over medium-high heat until the top is covered with holes, the surface looks dry, and the edges lift cleanly. Cover briefly to steam through without flipping, then remove so the bread stays supple.
4. Stack the warm injera on a towel to keep them soft, then serve immediately with a wedge of {lemon} for a bright finish if desired.