Ethiopian Injera – Fermented Flatbread

👨‍🍳 Method

1. 1
   In a large bowl, mix the flour, cornmeal and lukewarm water and add the lemon juice.

   Bowl
2. 2
   Cover and Let rise 12–24 hours at room temperature, until the batter is full of bubbles.

   ⚙ ProofingPlastic wraporKitchen towel
3. 3
   Add the salt and mix into a thin, runny batter.
4. 4
   Heat a medium-large pan over medium heat, and grease it with a little of the oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 5
   Pour a full Ladle of batter into the pan and spread it into a thin round.

   Ladle
6. 6
   Cook covered for 2–3 minutes on one side only, without flipping, until the top is full of bubbles and the edges look dry.

   Stove

   💡Don't flip the lahoh: the top cooks in the steam rising from the batter and stays soft and full of holes, while only the bottom browns.