Every year or two we try making injera bread, and are usually crushed by disappointment when it sticks to the pan, tastes weird and is just generally unsuccessful. This time it actually sort of worked.
Injera is a traditional Ethiopian flatbread made by souring a batter made of teff flour for several days, then cooking it like a large pancake to produce a stretchy, spongy sour bread which is perfect for mopping up spicy stews and is also used as a plate. Many cookbooks assume that you can’t get teff flour in the United States, and so suggest a blend of wheat flours. However, that adds gluten, and doesn’t really have the right flavor – teff is easier to find now that gluten-free baking is more popular, so I strongly suggest seeking it out. I also don’t recommend “quick” injera recipes that use baking soda instead of a slow yeast rise or sourdough starter. It’s not just supposed to be bubbly, you want it sour. Plan ahead!
After trying various recipes over the years, I decided to go back to the one really traditional version that I’ve found, from Flatbreads & Flavors
