TASTE OF ETHIOPIA: THE
TEFF INJERA (CREPE) SOURDOUGH FLATBREAD
- 2 cups Teff flour
- 2 cups self-rising flour, Rice or Barley flour
- 5 cups Luke warm water
- In a large bowl mix 2˝ cups of
water with 2 cups Teff flour.
- In a blender mix self-rising or
other flour and 2˝ cups water, then, pour mixture into a second
- Cover both bowls and leave them
for 2-3 days until fermentation begins and water has risen to
the top of each mixture.
- Carefully pour off the water that
now cover the mixtures.
- Combine the two mixtures in one
bowl, cover and let the mixture stand for 2 hours until it
- In a larger bowl thin the mixture
with a Luke warm water by hand or preferably by a blender. This
could make it it a thinner, better, easier to be pured on to the
- Pour the batter evenly to form a
thin layer over the surface of a large heated skillet. The
skillet temperature should be 450 F.
- Cook mixture until a spongy,
crepe-like bread is formed, or for 1 minute. Remove from heat
and allow it to cool.
- Place food on Injera and arrange
folded Injera around edges of serving dish.
It is not unusual to loose few Injeras before one achieves the right
look and size. We have found that using the same pancake skillet
with a cover yields the best Injeras. It is best not to use
the skillet for other purposes other than Injera or pancake.