- 1 cup plain flour all-purpose (we used Orgran brand)
- ½ cup ivory teff flour
- 1 teaspoon instant yeast
- 2 cups warm water
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
1. Combine all the ingredients in a large mixing bowl. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
2. Preheat a non-stick pan on high heat for 5 minutes.
3. Lightly spray the pan with cooking spray.
4. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the centre. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2-3 minutes.
5. Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel. Repeat with the remaining batter.
6. Stack the injera on top of each other. Keep them covered to keep them moist and soft, serve warm or at room temperature.