RCI-BR.001.0122.001
Injera
is a flatbread eaten in Ethiopia and neighbouring countries. It is made with teff flour. Teff is a t
Prep15 min
Cook5 min
Total20 min
Servings4
Difficultybeginner
Ingredients
- teff flour1 cup
- water (warm - but not hot!)1½ cups
- a pinch of salt1 unit
- oil for frying1 unit
- optional: fermentation starter (see notes). Note that fermentation starter may contain gluten.1 unit
Method
1
Mix the flour with the water, and the salt. Add your fermentation starter if using one (see notes).
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 cover 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.