Ethiopia / Bread
Injera
A sour, porous flatbread of teff on a three-day ferment, serving as both bread and plate.
Ingredients
- Teff flour500 g
- Water1.2 l
- Ersho starter, from a previous batch100 ml
- Salt1 tsp
- Vegetable oil20 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the teff flour with water to the consistency of pouring cream, without lumps.
Cover it with a cloth and leave it at room temperature for three days, without stirring.
Pour off the liquid that has separated on top; it is bitter and must not be left in.
Take a cup of the batter, cook it in boiling water to a thick paste and stir it back in.
Let the batter stand another two hours and let it down with water to a very thin cream.
Heat a wide pan, oil it lightly and pour the batter in a spiral from the rim to the centre.
Cover for two minutes, until eyes appear all over the surface, and lift it off without turning.
