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Injera (Ethiopian Teff Flatbread)

Injera is a flatbread eaten in Ethiopia and Eritrea. It is made with teff flour. Teff is a tiny round grain that is grown in the highlands of Eritrea and highlands of Ethiopia. While teff is very nutritious, pure teff flour contains no gluten, and little else in the way of binding proteins. This makes teff ill-suited for making raised bread; however injera still takes advantage of the special properties of fermentation, which gives it an airy, bubbly texture, and also a sour taste.

Source and licence

"Injera (Ethiopian Teff Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Injera_(Ethiopian_Teff_Flatbread), revision 4630269), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Injera_(Ethiopian_Teff_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4630269

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Mix the flour with the water, and the salt. Add your fermentation starter if using one.
  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 layer 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.