Injera (Ethiopian Flat Bread)
Injera is served with practically all Ethiopian stews. It is a flatbread similar to a chapati; however, it is prepared with teff flour. This type of flour can usually be bought in Ethiopia or from Ethiopian supermarkets.
Ingredients
- 4.4 lb teff flour you can use wheat flour if you can't find teff
- 2 tbsp fenugreek powder
- 6 cups water
Instructions
Stage before cooking:
- Put the flour and fenugreek into a mixing bowl.
- Add the water and mix well.
- Leave to ferment for 3-5 days, 3 days is enough for me.
Cooking stage:
- Once the batter has fermented, add 2 cups (500 ml) of hot water. Whisk well until the batter is the consistency of crepe or pancake batter.
- Using a ladle or measuring cup, pour about 1/3 cup (80 ml) of the batter into a pan starting in the middle and working your way outward and swirl around to fill any gaps. The layer of batter should be relatively thin yet thick enough not to rip easily. If using a small pan, use less batter.
- Cook for 20 to 30 seconds uncovered, then cover and cook for another 40 to 50 seconds, or until it is quite dry and spongy.
- Repeat this procedure until you have used up the mixture, stacking them as you go.
Notes
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