Injera

Rev 0.10, last revised:  19-Feb-06

[Warning: This recipe is under development.  Steal at your own risk!]

This recipe is for making Injera from scratch, the same way it's been done for thousands of years before the Roman legions conquered the mid-East all the way to Ethiopia and beyond.  If successful (and it usually is), the wild, natural yeasts found on the Teff grain is used to build the "sourdough" batter.  Since it's a natural process, it's subject to the natural laws of chance as well.  You may or may not get a yeast that gives you the results you want.  In order to at least get one that works, you might wish to use a sourdough starter process here.  Otherwise, be prepared for fun and adventure as you follow this ancient recipe and way of life.

Teff is the staple grain of Ethiopia and is well known in most of north-eastern Africa.  The grain has a seed that is about 100 times smaller than a grain of wheat.  But, despite that, It is the basis of Ethiopian traditional cookery.  The flour made from the Teff grain is the main ingredient of the pleasantly sour, pancake like bread known as, Injera.

This bread is in such widespread use in that area because it literally underlies every Ethiopian meal.  To set an Ethiopian table, one lays down an Injera on top of which the rest of the food is arrayed.  This is done directly, without plates.  Other Injera's are served on the side, and torn into pieces to be used as grabbers (much like a tortilla) for the food items on the "tablecloth" Injera.  Eventually, after the meal is finished, you eat the tablecloth, which has become a delicious repository of the juices from the food that had been served upon it.

Nutrition-minded Americans have turned to Teff as a source of calcium, fiber, and protein.  It has also found favor as an alternative grain with folks that are allergic to wheat gluten.  It has a mild, pleasant, sweet, molasses-like flavor.  Cooked, it easily boils up into a nutritious, gelatinous porridge.  It makes an excellent soup thickener.

Yields 10 to 12 Injera.

Ingredients:

•     3/4 cup Teff flour (difference between "flour" and "ground grain?")
•     3-1/2 cups water)
•     about 1 tsp. salt
•     safflower, sunflower, or other vegetable oil
  [the given quantities sound & look wrong!  most likely: 1-cup Teff & 1.5-cups water, 1/2 tsp salt; or 1.5 cups Teff & 2 cups water, 1/2 tsp salt]

1. Combine the Teff flour with the water.  Cover and let stand at room temperature, until it bubbles and has turned sour (this may take as long as 3 days).  The fermenting mixture should be the consistency of pancake batter--which is exactly what it is.
2. Stir in salt, a little at a time, until you can barely detect the taste.
3. Lightly oil an 8 or 9-inch, or larger, skillet.  Heat over medium heat.  Then proceed as you would with a normal pancake or crepe.  Pour in enough batter to cover the bottom of the skillet.  A 1/4 cup or so will make a thin pancake covering the surface of an 8-inch skillet.  Spread the batter around tipping and tilting the skillet.  Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack.
4. Cook briefly, until holes form in the Injera and the edges lift from the pan.  Remove and allow to cool.