Injera is a flatbread with a unique, spongy texture. Made with teff flour, injera is a national dish in Ethiopia and Eritrea. It is traditionally eaten with different kinds of stews, and serves as a utensil for the meal. Injera is a fun, traditional way to enjoy any type of stew and makes cleaning up after any meal a breeze!
- ¼ cup teff flour [teff is a fine grain that dates back thousands of years, and which grows predominantly in Ethiopia and Eritrea. You can get 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
Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Slowly add the 1 cup of water, stirring to avoid lumps, before adding the tsp of salt. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: otherwise, your injera might fall apart when you try to remove it.
Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when 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.
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.
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