Ethiopian Injera Flat Bread
Ingredients
- 1 1/2 cups teff flour
- 2 cups water
- 1/4 tsp salt
- 1 1/2 TB coconut or olive oil
Instructions
- 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.
- Cover loosely with a towel until ready to serve.