Injera (Ethiopia)

Preparation

1. 1

   Mix the teff flour with warm water in a large bowl, until you get a runny batter, a bit thinner than crepe batter.

2. 2

   Cover with a cloth and let it ferment at room temperature (ideally 24-27°C) for 24 to 72 hours depending on how warm your kitchen is: this natural fermentation, with no added yeast, is what gives injera its characteristic slightly tangy taste. The longer you wait (up to 3 days), the stronger the flavour; the batter is ready when it's covered in small bubbles and smells faintly sour.

3. 3

   On cooking day, stir the fermented batter again: it should have the consistency of a fairly runny crepe batter, add a little water if it has thickened too much.

4. 4

   Heat a large non-stick pan over medium-high heat, oil it very lightly with a paper towel (just a thin film, no more).

5. 5

   Pour a ladle of batter in the centre, moving in a spiral from the centre outward to cover the whole surface in one go: you won't have time to redo it, cooking starts fast.

6. 6

   Cover immediately and cook 2-3 minutes without ever flipping: the surface should be covered in the characteristic small holes (injera's "eyes") and the edges should lift on their own.

7. 7

   Remove gently with a spatula and stack the injeras on a plate as you go, without piling them while still scorching hot so they don't stick together.