World Flavors Cookbook

Injera

The foundation of every Ethiopian meal — a sour, spongy flatbread made from fermented Teff flour, used as both plate and spoon.

Cuisine: Ethiopia

Ingredients

• 3 cups Teff flour (ivory or brown)
• 4 cups lukewarm water
• 1/2 tsp salt
• Vegetable oil for the pan

Instructions

1. Mix Teff flour and water in a large bowl. Cover and let sit at room temperature for 3 days until it bubbles and smells sour.
2. Discard the liquid that rises to the top.
3. Stir in salt. The batter should be the consistency of thin pancake batter.
4. Heat a non-stick skillet or a traditional "mitad". Pour batter in a circular motion from the outside in.
5. Cover and cook for 1-2 minutes until "eyes" (small holes) form on the surface and the edges lift.
6. Do not flip. Remove and let cool on a clean cloth.