World Flavors Cookbook

Injera

Ethiopia's spongy, sourdough flatbread made from teff flour — the edible plate upon which all Ethiopian food is served.

Cuisine: Ethiopia

Ingredients

• 3 cups teff flour
• 4 cups water
• Pinch of salt

Instructions

1. Mix teff flour with water to a smooth batter.
2. Cover and ferment at room temperature for 2-3 days until bubbly and sour.
3. The batter should be the consistency of thin pancake batter.
4. Heat a large non-stick pan. Pour batter in a spiral from outside in.
5. Cover and cook 2-3 minutes (do not flip). Injera is done when eyes form and surface is dry.
6. Stack on a plate. Serve as the "plate" for wots and stews.