Injera (Ethiopian Teff Flatbread)
- These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process.
- Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is traditionally served with various curries on top.
- A great way of mopping up curry sauce.
- The fermentation stage can be skipped if you’re in a hurry.
- Put the teff flour in a glass bowl.
- Whisk in enough water to form a mixture the consistency of double cream or pancake batter.
- Cover the bowl with a tea towel and leave out of the way.
- When the mixture starts to bubble, it’s ready to cook – this may take up to 3 days!
- Stir the salt into the mixture.
- Heat a non-stick pan until it’s hot.
- Pour some of the mixture into the pan until it covers the bottom.
- Wait until it’s cooked through.
- Don’t cook it on the other side – remove from the pan once cooked.
- Enjoy with a good spicy curry!