Injeras are a sort of spongy pancake made with teff flour and eaten in Ethiopia and other African countries much as Europeans would eat bread with a meal.
The teff flour has a brown colour and the appearance of fine sand.
200g teff flour
200g plain flour
a sachet of raising agent
4 glasses of hot water
2tbsp olive oil
a pinch of salt
Mix the teff flour, plain flour, raising agent and salt in a large bowl.
Add the water and oil, then beat together until smooth. You will get the consistency of a very thick pancake batter. Cover the bowl with a clean teatowel and leave for one hour. It will become runnier during this time.
Using a non-stick pan, sprinkle with water and salt to help prevent sticking then pour in a ladleful of the batter. As it cooks, little holes will form all over the surface. Do not turn it over. Once the whole surface is covered in holes and the edges start to curl up, it's ready.
My first one was a disaster because it totally stuck to the bottom of the pan. You do need a really good non-stick surface for it to work.
I swapped pans and the rest worked much better. I found it worked best if you tilt the pan to cover the complete surface of the pan at the beginning of cooking then leave over a low to moderate heat.I used a small pan so mine were quite thick but you could make thinner ones using a larger pan.
Pile them up on a plate with a sheet of foil in between each one to prevent sticking. You can eat injeras as an accompaniment to any stews or soups, for example. You could try out Ye Masir Azifa, which is a lentil-based dish that can be eaten cold or hot, and I'll be back to share another recipe - Lega Tibs - tomorrow. It's made with beef and was very tasty and family-friendly.
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