Injera
Injera has been Ethiopia's staple food for millennia and is made from teff — a grain unique to the Ethiopian highlands. It serves as both food and edible plate at every Ethiopian meal.
Ethiopia's ancient sourdough flatbread — made from fermented teff flour, spongy and sour, used as both plate and utensil for scooping up stews and salads.
Ingredients
Method
Mix teff flour with 500ml water. Cover and ferment at room temperature for 2-3 days until bubbly and sour.
Stir in remaining water and salt to make a thin batter.
Heat a large non-stick pan over medium heat. No oil needed.
Pour a ladleful of batter and swirl to cover pan as thinly as possible.
Cook 2-3 minutes until holes appear across the surface and edges lift. Do not flip.
Slide onto a clean cloth. Stack when cooled.
Injera should only be cooked on one side — the bubbly top surface is for scooping and the bottom is the contact side. Never flip.
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