Teff Injera

Method

Mix teff flour with water to form a smooth batter, then cover and leave to ferment at room temperature for 3-5 days, stirring daily until it develops a slightly sour smell and bubbles appear throughout. Add salt and stir well, adjusting the consistency with a little water if needed to achieve a pancake batter thickness. Heat a large non-stick frying pan or crepe pan over medium-high heat until hot. Pour about 75ml of batter into the centre and immediately tilt and rotate the pan to spread it into a thin, even circle, similar to making crepes. Cover with a lid and cook for 2-3 minutes until the surface is set and small holes appear, then remove from heat without flipping. Stack the finished injera on a plate and serve warm as a base for stews and curries.