• These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process.
• Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is traditionally served with various curries on top.
• A great way of mopping up curry sauce.
• Gluten-free.
• The fermentation stage can be skipped if you’re in a hurry.

Other Ingredients

• Water.

Method

1. Put the teff flour in a glass bowl.
2. Whisk in enough water to form a mixture the consistency of double cream or pancake batter.
3. Cover the bowl with a tea towel and leave out of the way.
4. When the mixture starts to bubble, it’s ready to cook – this may take up to 3 days!
5. Stir the salt into the mixture.
6. Heat a non-stick pan until it’s hot.
7. Pour some of the mixture into the pan until it covers the bottom.
8. Wait until it’s cooked through.
9. Don’t cook it on the other side – remove from the pan once cooked.
10. Enjoy with a good spicy curry!