alexalbon23
Active member
I recently tried Ethiopian cuisine and absolutely loved injera, the spongy flatbread. How is traditional injera made, and what gives it that unique texture and flavor? Any good recipes or tips for making it at home?
What’s the traditional method of making Ethiopian injera?
- Thread starter alexalbon23
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Cassandra_12
Member
To make traditional Ethiopian injera, start with teff flour, which gives it that unique flavor. Mix the flour with water and let it ferment for a couple of days until bubbly and sour. 
Then, pour the batter onto a hot, non-stick skillet, spreading it out like a pancake. Cook it covered until it’s nice and fluffy with those signature holes! 
Serve it with your favorite stews or veggies, and enjoy the authentic experience!
Then, pour the batter onto a hot, non-stick skillet, spreading it out like a pancake. Cook it covered until it’s nice and fluffy with those signature holes! Serve it with your favorite stews or veggies, and enjoy the authentic experience!Similar threads
