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Teff Injera -Ethiopian Flatbread

Traditional sourdough injera - A gluten free Ethiopian flatbread

Ethiopian food is often served with teff injera. It is a naturally fermenting sourdough flatbread. Injera has a deliciously nutty and sour flavour that nicely compliments traditional spiced stews. See the bottom of the post for links to stew recipes.

Scale

Ingredients

Preferment

Remaining Ingredients

Instructions

  1. Mix the teff and water in a glass container. Leave it somewhere warm to ferment for 12-24 hours. It should develop into a nice bubbly starter pretty quickly.
  2. When you are ready to cook, beat in one egg and add salt to taste (about 1/2 tsp).
  3. Heat a non-stick skillet on medium heat and lightly oil.
  4. Put in a small amount of batter, then turn the skillet around so that it forms a thin pancake (though not as thin as a crepe).
  5. Cook slowly on one side until it has firmed up. Injera is traditionally cooked only on one side. It is supposed to be quite wet and soft on the other side. However, if you want to cook both sides, make smaller pancakes and flip them.
  6. Serve right away, or allow them to cool, then store between layers of wax paper to keep them from sticking.

Notes

Keywords: gluten free,sourdough, crepes, pancakes, traditional, teff, vegetarian, dairy free, nut free, soy free, sugar free