Traditional Teff Injera with Absit

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Mix teff flour, 3 cups water, and ersho in a nonreactive bowl. Cover loosely and ferment at room temperature for 2 to 3 days until distinctly sour and bubbly.

Ingredients quick view

3 cups teff flour

4 cups filtered water, plus more as needed

1/4 cup ersho starter, optional but traditional

1 teaspoon salt

Tips quick view

Keep the heat moderate to avoid burning the injera.

Ensure proper fermentation for the best flavor; it should be slightly sour after fermentation.

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