Recipe
Ethiopian Teff Flatbread
Tangy fermented teff flatbreads with a soft, lacy texture, made for scooping up rich stews, vegetables and sauces at the table. These spongy Ethiopian breads bring a gentle sourness and plenty of character to a shared meal.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Whisk teff flour, plain flour, water and yeast into a smooth, thin batter. Cover and leave at room temperature for 24 hours.
Stir in the salt. If the batter is very thick, loosen it with 2–3 tablespoons water; it should pour like single cream.
Heat a non-stick frying pan over medium heat and wipe with a little oil. Pour in about 80ml batter, tilting the pan to cover the base.
Cook without turning for 2–3 minutes, until bubbles cover the surface and the top is dry. Cover for 30 seconds, then lift out.
Repeat, stacking the injera under a clean tea towel. Serve with stews.
Notes
Fermentation time varies with room temperature. Use a separate gluten-free flour and clean equipment if strict gluten avoidance is required.
About this recipe
Injera is a naturally fermented Ethiopian flatbread made with teff, prized for its tangy flavour and soft, honeycomb-like surface. It is traditionally spread across a communal platter and used in place of cutlery, making it especially good with stews, braises and saucy vegetables.
This home-kitchen version uses teff flour with a little plain flour for a batter that is easy to pour and cook in a non-stick pan. Allow a full day for fermentation, then add the salt and cook the flatbreads one at a time until bubbles form across the top. Keep them covered as you work so they stay soft and flexible.
