Across countries and nations, cooking and baking help forge cultural identities, and bread is often one of the most beloved recipes of a people. Injera is known as an Ethiopian bread, and is baked with teff flour or millet. It is a good alternative for people searching for gluten-free recipes, and is the perfect partner for a bowl of hearty soup or stew. Teff is similar in consistency to cornmeal, and can be adapted to many cornmeal recipes. In this recipe for injera, there are just three ingredients, but technique is important. You will need to plan ahead; once mixed the recipe must sit for at least half a day before it is ready to cook.
While classified as a bread, injera looks more like a big round soft pancake, or a little like Naan bread. Purchase teff flour online or at a health food store to try this easy injera recipe.
2 cups teff flour
4 cups distilled water
1/8 tsp salt
Mix water and teff flour together in a large bowl. Leave the bowl standing at room temperature for at least 12 hours, preferable up to 24. You will have to use the “sniff test” to determine when the injera batter is ready to bake. Once it smells a little sour or fermented, grease a 9 inch skillet with vegetable oil and place over medium heat, as though you were making pancakes. Pour 1/2 cup of injera batter and give it a quick swirl, so the whole bottom of the skillet is covered evenly. Cover the skillet with a tight-fitting lid and keep it on the medium heat for approximately 3 minutes. It is ready when the top of the injera looks dry and the bottom is browned – once again, like a pancake. Remove from the pan using a flat spatula, and keep warm on a plate covered with a tea towel while completing cooking the remaining injera.