Recipes › Injera
A traditional flat bread enjoyed in Ethiopia and Eritrea made from fermented teff flour.
¾cup PURE Brown Teff Flour 1kg
3 cups water
to taste salt (optional)
- Mix the teff with the water and let the mixture stand in a bowl covered with a clean cloth/tea towel at room temperature until it bubbles and has turned sour. This may take up to 3 days, but at least 24 hours.
- The fermenting mixture should be the consistency of pancake batter, so carefully pour off any liquid which may have risen to the top.
- Stir in salt, a little at a time, if you want to, but do not make the batter ‘salty’. You can leave the salt out completely if you prefer.
- Lightly oil an 8- or 9-inch skillet (or heavy frying pan), and place on a medium heat.
- Pour in enough batter to cover the bottom of the skillet and to give some depth to the injera. Injera is supposed to be reasonably thick, like a flat bread rather than a pancake. (It should be able to soak up the juices/sauce from the rest of the food).
- Cook until holes form in the injera and the edges lift from the pan. There is no need to flip the injera; it will cook all the way through from the bottom. Remove from the pan and allow to cool.