Injera (Ethiopian Teff Flatbread)

| Cuisine of Ethiopia

Category: Ethiopian  ·  Serves 6

Ingredients

• 1 cup teff flour
• 1½ cups warm but not hot water
• 1 pinch of salt
• Oil for frying
• Fermentation starter (optional; see notes)

Instructions

1. Mix the flour with the water, and the salt. Add your fermentation starter if using one.
2. Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.
3. Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.
4. Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin layer is required—a little thicker than a crêpe but not by much.
5. As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished.

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