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Le Chaudron recipe
Injera éthiopienne
Ethiopian injera
⏱ 45 minServes 4Medium200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)teff flour
450 ml (1¾ cups)water
1 pinchsalt
1 packet8 g packet of baker’s yeast
- 300 g (11 oz) teff flour
- 450 ml (1¾ cups) water
- 1 pinch salt
- 1 packet 8 g packet of baker’s yeast
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the teff flour, water and yeast to a smooth, thin batter.
- Cover with a towel and let ferment overnight at room temperature.
- The next day, stir gently, add the salt and a little water if it has thickened.
- Pour a ladle of batter in a spiral from the center out of a hot pan.
- Cover immediately and cook for 3 minutes until the surface is covered with holes.
- Lift off without flipping, keep under a towel and repeat with the remaining batter.
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