Injera (Ethiopian Teff Flatbread)
Photo: Rama, CC BY-SA 2.0 fr
Injera is the sour, spongy flatbread of Ethiopia and Eritrea, made from teff, a tiny grain grown in the highlands of both countries. Teff has no gluten, so the bread does not rise like a loaf. Instead, a long overnight ferment gives it a tangy flavour and a surface full of small holes. The batter needs only three pantry items and patience, then cooks in minutes on a single pan.
Instructions
Stir the teff flour, water and salt together in a bowl until smooth. If you are using a fermentation starter, add it now.
Leave the batter to ferment overnight, or for at least 12 hours. It is ready when bubbles show on the surface.
Heat a large, flat pan until a droplet of water sizzles when it lands. Wipe on just enough oil to give the pan a shine.
Pour or ladle batter into the pan, spiralling outwards from the centre. Aim for a thin layer, a little thicker than a crêpe batter would give.
Cook until holes or pits cover the surface, the whole injera has changed colour and the edges begin to lift from the pan. Remove it and set it aside, then repeat with the remaining batter.
If the batter will not ferment on its own, stir in a teaspoonful of kefir. A teaspoonful of yoghurt with a pinch of yeast can stand in, though starters may contain gluten.
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