Fermented flatbread from Tekebash & Saba: Recipes from the Horn of Africa by Saba Alemayoh

Name: Fermented flatbread from Tekebash & Saba: Recipes from the Horn of Africa by Saba Alemayoh
Ingredients: 1 teaspoon dry yeast; 1 kg (2 lb 4 oz) teff flour (see tip); 1 1/2 litres (52 fl oz) lukewarm water (you may not end up using it all)

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You’ll need to start this recipe two days ahead, but most of that time you’re just letting the fermentation happen. You will need woven mats for the injera to cool down on. These are usually...

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Ingredients

1 teaspoon dry yeast
1 kg (2 lb 4 oz) teff flour (see tip)
1 1/2 litres (52 fl oz) lukewarm water (you may not end up using it all)

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Fermented flatbread from Tekebash & Saba: Recipes from the Horn of Africa by Saba Alemayoh

Ingredients

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