Injera are versatile and soft flatbreads from Ethiopia. Teff flour has an assertive nutty flavour. Once the batter has fermented, it can produce quite a sour flatbread.
Traditionally used as the plate, it is perfect for tearing up and transporting savoury ingredients such as curry and fragrantly spiced sauces to your mouth.
- 560 g (1 lb 4 oz) water
- 240 g (8½ oz/1½ cups) teff flour
- 1 tsp sea salt
- ghee or duck fat, for frying
- yoghurt (optional, to serve)
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.
Fermentation time: 2-4 days
Take a very clean sturdy jug, jar or bowl and add the water. Whisk in the teff flour, making sure no dry clumps remain.
Cover the vessel with a clean tea towel (dish towel) and secure with a rubber band. Leave the batter in a warm room, out of direct sunlight, to ferment for 2–4 days. During this time, give the batter a stir, once or twice a day, and then re-cover.
When the mixture has risen, smells a little sour and is quite bubbly, it is ready. Add the salt and whisk it through the batter.
Heat a 20 cm (8 in) heavy-based frying pan over medium heat and use a paper towel to grease the pan with ghee. Measure out 60 ml (2 fl oz/¼ cup) of the batter into a measuring jug, pour over the centre of the pan, tilting the pan to spread the batter in an even layer. Cook for 3–5 minutes, until there is a lacework of holes on the surface and the edges lift slightly, becoming crisp. Flip over and brown the other side for 1–2 minutes. Remove to a wire rack to cool and continue to make the remaining injera. Serve a stack alongside spicy red lentils, sprouted seeds and, if you like, some yoghurt.