Another day, another flatbread: injera with 50% ivory teff
Starter fermented 8 days for a good sour punch. Recipe from Mulunesh Belay’s Ethiopian Feast (subbed 50% AP flour instead of rice flour).
by motherofsausagedogs
5 Comments
chookiebaby
That looks amazing. I can only imagine. I LOVE injera, and now I want to make it!
AJayBee3000
My DIL wanted me to make this bread – she loves it. I looked up the recipe and told her she’d have to continue going to the African cafe if she wants it. I’m impressed with your dedication to make this.
oneinagilliannn
Looks delicious! love a good sour punch in injera!
WunderFundel
I have never heard or seen injera before but it sounds right up my alley!! Thank you for sharing!
wisemonkey101
I’m impressed. I have a bag of teff with every intention of making injera. When I look at recipes they are different from each other that I can’t tell what I should be doing. Those are lovely.
5 Comments
That looks amazing. I can only imagine. I LOVE injera, and now I want to make it!
My DIL wanted me to make this bread – she loves it. I looked up the recipe and told her she’d have to continue going to the African cafe if she wants it. I’m impressed with your dedication to make this.
Looks delicious! love a good sour punch in injera!
I have never heard or seen injera before but it sounds right up my alley!! Thank you for sharing!
I’m impressed. I have a bag of teff with every intention of making injera. When I look at recipes they are different from each other that I can’t tell what I should be doing.
Those are lovely.