- 1.2 l warm water
- 1 tbsp dry yeast
- ¼ tsp baking soda
- 600 g teff flour
- Put the dry yeast and 60 ml of water in a bowl and stir well. Now put the rest of the water and the teff flour in the bowl and mix until you get a nice and smooth batter. After mixing, put a towel over the bowl and let the batter set overnight (24 hours).
- Stir the batter and mix in the baking soda.
- Heat up a saucepan on medium heat and put roughly 75 ml of the batter in it. Cover the saucepan with a lid and bake the injera-pancake for about 1 minute. Only bake the bottom side!
- Take the pancake out of the saucepan and serve it on a large plate.