Injera is an Ethiopian and Eritrean fermented flatbread with a spongy texture.
Injera is the national dish of Ethiopia and Eritrea. The flatbread is made out of teff, an ancient grain from the region of East Africa. Scholars believe that teff has been cultivated for thousands of years, drawing back to 500 and 600 AD. In Ethiopia, Every household is taught how to cook Injera, and when making it, they specifically look at the amount of holes in it to see if it's good. The more small holes there are, the more spongier and tastier the Injera is.
Ingredients
500g (1.1lb) teff flour
OR half and half with plain flour or rice flour
1 litre (4 cups) water
1 tsp salt
Vegetable oil or ghee for cooking, as needed
Instructions
Sift flour into a large bowl.
Gradually add the water, stirring gently, continuously with a wooden spoon, to mix. It should have the consistency of slightly thicker than usual crêpe batter (runny pancake batter). You might not need all the water.
Let the batter now sit for 2-3 days, at which point, you’ll get a sour smell, much like sourdough.
Add the salt and stir to combine, mixing in any liquid floating at the top.
The easiest way to control the amount of batter poured, was to use a jug with a small spout or even a small coffee/tea pot, because you’re aiming for a thin layer. So transfer the batter into your chosen receptacle.
Grease a skillet or frying pan, pour the batter on, thicker than a crêpe but thinner than a pancake! Twirl the skillet to help the batter spread. It may take you a few go’s to get it right but that’s what it’s all about.
Cook until you see air pockets/holes appearing, about 30 seconds, then cover and cook for another minute, at which point, there’ll be lots of steam fighting to escape and when you lift the lid up, you’ll see that the injera is beginning to curl at the edge.
Slide the Injera onto a large plate, as opposed to lifting with a spatula, the latter will just tear it.
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