Injera is a type of flat bread made in Ethiopia and several other East African nations. The bread is a staple food in Ethiopia, where it is served with almost every meal.
It is made with teff flour, a gluten free flour produced from teff; teff is a grass indigenous to Ethiopia. Its seed can be cooked like a grain, or milled to make flour. Gluten-free, teff can be used as an alternative to the wheat flour used in baked goods.
Teff comes in a variety of colors, including ivory, tan and dark reddish brown. It contains significant nutrition and makes a positive addition to any diet.
- Teff flour (sometimes wheat, barley, corn or rice flour)
- Mix the flour, salt and luke-warm water, just the way you would mix pancake.
- Let the mixed ingredients stay about 12 hours untouched. (Cover the bowl with paper towel or something similar)
- It forms bubbles on the surface. The fermenting water rises to the top. Gently stir it again, and cover it again for another day.
- Different people wait different amount of time, though generally you would know it is ready when it is sour and bubbly on the second day.
- Just like a regular pancake, use a pan to make Injera.
The thinner the injera is the more enjoyable.