Quite similar to pancakes, Injera is a spongy flatbread made from fermented teff batter and water (of course). This bread is widely consumed in Eritrea and Ethiopia and it is normally used as a base to serve stew, meat and vegetables.
Teff, a significant ingredient in making this bread is one of the most significant grains in Ethiopia and it is also regarded as one of the oldest.
This grain grows in the high land of the country and it is nutritious, gluten-free and a high source of protein, calcium and iron.
Also read: How to Prepare Akpessi (Côte D’Ivoire Dish)
- Teff flour
- Vegetable oil
- Fermentation starter
- To make injera, you have to start by sifting the teff flour into a mixing bowl.
- Add lukewarm water and salt and mix the batter.
- Add your fermentation starter to the batter
- Mix thoroughly and put in a warm place for a day or two
- Heat up frying pan and add your vegetable oil
- Add the batter into the heated pan using a circular method
- You will notice holes appearing on it when it turns golden brown. That means your injera is ready to be consumed
- Serve injera with vegetable or stew (Doro wat)