World Cuisines

Injera

Ethiopia

The teff flatbread that is plate, utensil and dish at once: a spongy, tangy crepe fermented for days, spread under every wat in Ethiopia. Ingredients: teff flour (ivory or brown), water, salt — nothing else.

What it is

The teff flatbread that is plate, utensil and dish at once: a spongy, tangy crepe fermented for days, spread under every wat in Ethiopia. Ingredients: teff flour (ivory or brown), water, salt — nothing else. Recipe: 1) Whisk flour and water into a thin batter; ferment 2-3 days until sour and bubbling. 2) Stir in a little cooked-batter starter (absit) and salt. 3) Pour in a spiral onto a hot mitad clay griddle; cover and steam-bake until the surface is a lace of holes ('eyes'). 4) Cool on a woven mat. Serve: lining the platter under wats, with extra rolls for scooping — no cutlery. Flavor: pleasantly sour, springy, slightly nutty; teff is naturally gluten-free and iron-rich. History: made from teff, domesticated in the Ethiopian highlands over 3,000 years ago — injera is among the world's oldest breads still in daily use. See also: Doro Wat, Misir Wat.

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