Ethiopian Vegetarian Brunch Feast: Injera and Atkilt Wot

Allergens

Wheat (Injera)

Ingredients

• 2 cups teff flour
• 3 cups water, warm
• 1 tbsp salt
• 2 tbsp oil, for cooking
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups mixed vegetables (carrots, bell peppers, zucchini), diced
• 1 tbsp berbere spice mix
• Salt and pepper, to taste

Instructions

1. Prepare the Injera: In a large mixing bowl, combine teff flour and warm water. Cover and let it sit for at least 8 hours or overnight. After the resting period, add salt and whisk until smooth. Let the batter rest again for another 30 minutes. Heat a non stick skillet or clay griddle over medium heat. Pour 1/2 cup of batter into the center and swirl to create a thin layer. Cook until bubbles appear on the surface and the edges start to lift. Flip and cook for another minute, then transfer to a plate. Repeat with the remaining batter.
2. Prepare the Atkilt Wot: In a large skillet or pot, heat 1 tbsp of oil over medium heat. Add chopped onions and garlic, sauté until fragrant and translucent. Stir in berbere spice mix. Add mixed vegetables, season with salt and pepper, and cook until the vegetables are tender.

Chef’s Insight

The key to perfect Injera is giving it enough resting time, ensuring a light and spongy texture.

Notes

Feel free to adjust the spice level of the Atkilt Wot according to your preference.