Injera is a traditional Ethiopian dish which is naturally gluten free made with Teff flour which is amazingly nutritious, high in calcium and fibre.
Fermented foods have been the theme of a lot of my recent cooking. Loving the extra nourishment from fermented food. This recipe is for fermented flatbread and the fermentation is not only nourishing but adds the delicious sour flavor to the dish.
Injera is cross between a crepe and a flat bread, it is spongy and totally scrumptious, making the perfect wraps and as they are used in Ethiopia as a utensil to eat the other delicious dishes with like Dal etc.
- 1 ½ cup teff flour
- 2 cup water
- ¾ tsp baking powder
- ¼ tsp salt
- ½ tsp coconut oil
- Mix the teff flour and water in a bowl until well combined.
- Leave on the side covered with a cloth for 24 hours.
- When its been 24 hours and your ready to cook, add the baking powder and salt, and mix.
- Heat a heavy based non stick pan (10inch) with a lid, add a dash of coconut oil to the pan and heat on high heat.
- Add ½ cup of the mixture to the pan, add the lid, and turn the heat down to medium/low.
- Leave to cook with the lid on for 6 minutes. Injeras do not need flipping they will crack without a lid, they need to fry and steam at the same time.
- They are done when the top of the injera is dry.
- Repeat, making 5-6 injeras.