Category: Side | Prep Time: 10 mins | Cook Time: 10 mins
Injera is a flatbread with a unique, spongy texture. Made with teff flour, it is a national dish in Ethiopia and Eritrea.
Injera is traditionally eaten with different kinds of stews and serves as a utensil for the meal. It is a fun, traditional way to enjoy any type of stew and makes cleaning up after any meal a breeze!
Did you know? Teff dates back to around 10,000 B.C. and holds the record for being the smallest grain!
- ¼ cup teff flour (Teff is a fine grain that grows predominately in Ethiopia and Eritrea. You can purchase teff flour from your local supermarket or international specialty store)
- ¾ cup all-purpose flour
- 1 cup water
- 1 tsp salt
- Peanut or vegetable oil for cooking
- Medium bowl
- Non-stick pan or lightly oiled cast iron skillet
1. In a mixing bowl, add the teff flour. Sift in the all-purpose flour.
2. Add 1 cup of water, stirring to avoid lumps, before adding the teaspoon of salt.
3. Heat a nonstick pan or lightly oiled cast iron skillet until a water drop dances on the surface. Make sure that the surface of the pan is smooth, otherwise your injera might fall apart when you try to remove it.
4. Coat the pan with a thin layer of batter. Injera should be thicker than a crepe, but not as thick as a traditional pancake. It will rise slightly as it heats. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
5. Guests can be instructed to eat their meal (usually a lamb, steak, chicken or lentil stew) without utensils, instead using the injera to scoop up their food.
6. Enjoy with family and friends!
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