Injera bread
Honestly speaking, this is the most difficult recipe I've ever attempted. It takes a long time to create, and it's hard to get the ideal texture for this flatbread. Set aside at least a week to make it. For an easy life you can buy the bread ready-made at ethnic shops in Kilburn and Shepherd's Bush Market (where there is a large Ethiopian community). You can also get both the flour and the bread from Tobia Teff on prescription from your GP if you are gluten-free.
Course: Bread
Cuisine: Ethiopian
Keyword: Ethiopian food, Flatbread, Injera, Teff
Servings: 7
For the starter:
- 250 g teff flour
- 300 ml Luke-warm water
For the teff injera:
- 1 kilo teff flour (Sophie uses 2/3rds brown teff flour and 1/3 white flour)
- 1.2 litres water
- A little clarified butter or vegetable to grease the pan
Days 1-3 to make the starter:
Days 4-8 to make the injera:
In another bowl, whisk together the flour and 600ml of water.
Add in the original starter. Cover and set aside for 3 days in a warm place.
On the 7th day, bring 600ml of water to the boil in a large pan. Add 300ml of the fermented injera batter. Simmer for 6 or 7 minutes on a low heat, stirring constantly. Pour this mixture back into the original bowl and stir well. Cover and leave overnight in a warm place.
Now, on the 8th day, heat a flat bottomed frying pan over a medium heat. Using a jug, pour the batter, thinly and evenly, in a circle from the outside in a spiral towards the centre. Cover and cook for a minute or two. It should bubble like a crumpet.
Remove the injera from the pan using a fish slice and set aside to cool. Repeat the process until all the mixture is used. Serve with the sauce. The injera can be rolled up and frozen.