injera, teff pancakes

Teff pancakes or injera, ethiopian skillet bread

Teff is a gluten-free grain in the grass family. It is rich in iron, fiber, and calcium. When fermented for 24 hours in this recipe, it acquires a sour flavor, which awakens the taste buds. Traditional to Africa and featured in Ethiopian cuisine, teff grains dating back to about 3,000 BCE have been found in Egyptian pyramids.

You will need: 

• 1 cup teff flour

• 1/2 cup millet flour

• 1 1/2 cups water

• 1/4 teaspoon salt

• sunflower or avocado oil

Mix the teff and millet flour in a bowl. 

Slowly add the water, whisking to avoid lumps.

Cover the bowl with a thin cloth napkin and tuck the corners under the bowl. Set it aside for a day and allow it to ferment. In this time, your injera batter will start to bubble and acquire a slightly sour flavor or tanginess.

If your batter does not ferment on its own, try adding a teaspoon of baking powder.

When you are ready to cook the injera pancakes, stir the salt into the batter.

Place a thin layer of vegetable oil in a nonstick or cast iron skillet. Heat until a water drop dances on the surface.  Keep the heat at medium temperature.

Coat the pan with a thin layer of batter.

Each pancake can be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly as it heats.

Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

You do not need to flip it. By keeping it thin, each pancake will cook all the way through.

Serve with lentils, cooked greens, or other vegetables side dishes that appeal to you.