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Serves |
8 flat breads |
Prep time |
24 hours |
Cook time |
10 minutes |
This recipe creates a soft, spongy flatbread that can be used to scoop up stews or vegetables. It’s traditionally made with teff flour – a grain grown in Ethiopia.
250g | self-raising flour, sieved |
70g | whole wheat flour, sieved |
70g | cornmeal |
1 tsp | active dry yeast |
500ml | water |
Injera works as an accompaniment to a whole host of dishes, why not try it with our aubergine and chickpea wat. When cooking you shouldn’t need to turn the flatbread, but ensure the bottom doesn’t burn by adjusting the heat if necessary.
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