Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively, you can use wheat or cornflour. It might take a couple of attempts to perfect it, but your patience will be rewarded.
- 2 cup teff flour (found in health food shops)
- 3 ½ cups water
- pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 2 days
- Mix teff with the water. Leave to stand in a covered bowl for a couple of days until it starts to bubble.
- The mixture should be slightly sour and the consistency of crêpe batter. Stir in the salt.
- Add a ladle of the mixture to a pre-heated skillet and cook slowly until air bubbles rise to the top.
- Do not let it brown, and make sure that it is not too thick.