Immerse yourself in the unique culinary world of Ethiopia with our Ethiopian Injera Flat Bread, a spongy, sourdough delight that's not just a bread, but an edible utensil. This recipe, using traditional teff flour, yields a tangy, slightly fermented flavor and a soft, pliable texture, perfect for scooping up mouthfuls of your favorite stews and salads.
In a medium-size bowl, stir together teff flour, salt, and water. Let sit, covered, for 1 to 3 days.
Heat a heavy skillet over medium heat. Add in oil and swirl it to cover the bottom of the pan. Pour in 1/3 of the batter, or enough to cover the bottom of the pan.
Cover and let cook until cooked through, about 3 to 5 minutes.