Injera

Method

Mix teff flour with water and salt to form a smooth batter with the consistency of thick pancake batter. Cover the mixture and leave to ferment at room temperature for 3-5 days, stirring once daily, until it becomes slightly sour and develops a pleasant tangy smell; the batter should increase in volume slightly. Heat a large non-stick frying pan or crepe pan (ideally 25-30cm diameter) over medium-high heat until very hot. Pour approximately 150ml of batter into the centre of the pan and immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin, spongy round; do not flip. Cover the pan with a lid and cook for 2-3 minutes until the surface is covered with holes and the edges are set, then slide onto a plate. Repeat with remaining batter. Stack the cooked injera on a plate and serve warm as a base for stews and curries.