TRADITIONAL ETHIOPIAN INJERA
If you are lucky enough to have an Ethiopian restaurant close by in your town, then you can simply go and sample traditional Ethiopian food. However, if you don't have the option, then we have provided you with recipes that you could try for yourself at home.
This traditional Ethiopian flat bread resembles a crepe. Traditionally, it is made with the smallest grain, teff, which gives it it's distinct flavor.
There are other recipes that don't use teff flour, but we the traditional recipe provides you with more flavor and it is healthier because it contains more fiber and other important nutrients.
To Make this recipe, you will need the following:
2 Cups Teff Flour
2½ Cups Water
½ Tsp Salt
1 Tsp Yeast
- Place water, teff flour and yeast in a bowl and mix thoroughly with a whisk, so there are no lumps. Cover with a clean kitchen towel.
- Let sit at room temperature for one full day. Small air bubbles should have developed at this point.
- Add salt and whisk the mixture again to recombine the water and flour mixture.
- Heat a pan on medium heat and add a little vegetable oil.
- Pour about ¼ cup of batter onto pan and then spread out into a thin crepe like pancake. Cook as you would a pancake but only on side, do not flip. Remove from pan and set aside on a platter or plate to cool. Repeat until all the batter is used up.
- Serve with your favorite sauce or try one of ours.
Injera is best served with traditional Ethiopian vegetable, legume or meat sauces. One good vegetarian option would be to serve it with our Ethiopian Lentil Stew.
For a real taste of Ethiopia, try it with either our Ethiopian Siga Wat or Ethiopian Doro Wat, both are spicy traditional meat sauces and they compliment the Injera very well.
Injera has a sour taste to it and if serving it for the first time,
try it with our Ethiopian Lentil Stew