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(At this point, dough may be refrigerated in a large zippered plastic bag for several hours or overnight. Bring
dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
Heat grill to 475 degrees. Punch down dough and divide into 8 pieces of equal size. Form each piece into a
little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat disc with rolling pin. Roll to a 6-inch circle, then
to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while
Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be
nicely puffed, dry but not brown. Turn over with tongs or spatula and bake 1 minute more. The pita should
be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread
stays soft. Repeat with the rest of the dough balls.
6. Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread
This is one of the most challenging recipe creations that will ever create, but definitely worth every attempt.
The goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with
Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice.
100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick
crepe. It has a mildly sour taste, and in this recipe, it is gluten-free and yeast-free.
1 day to ferment, about 30 minutes to cook
Try to buy everything organic!
• 1/4 tsp salt, or more to taste
Place Teff flour in a large glass bowl, add water and stir well.
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