Ethiopian bread (injera)

Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively, you can use wheat or cornflour. It might take a couple of attempts to perfect it, but your patience will be rewarded.

Ethiopian bread (injera) Credit: SBS Food

• serves

  6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Mid

Ingredients

• 2 cup teff flour (found in health food shops)
• 3 ½ cups water
• pinch of salt

Standing time 2 days

Instructions

1. Mix teff with the water. Leave to stand in a covered bowl for a couple of days until it starts to bubble.
2. The mixture should be slightly sour and the consistency of crêpe batter. Stir in the salt.
3. Add a ladle of the mixture to a pre-heated skillet and cook slowly until air bubbles rise to the top.
4. Do not let it brown, and make sure that it is not too thick.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.