The accompaniment and, literally, the base of most Ethiopian dishes.
“Injera” – the principal dish in Ethiopian cooking – is a thin, soft flatbread made of millet, flour, yeast and water, and baked in a pan without fat.
1 yeast cube
3/4 cup teff flour or, alternatively, a mix of millet and wheat flour or millet and corn flour
0.2 litres water
The night before, dissolve the yeast in a cup with a bit of water, adding some flour, and leave to rise in a warm place.
Mix the flour, dissolved yeast and about 0.2 litres of lukewarm water in a large mixing bowl. Knead or stir until smooth, cover and leave to rise in a warm place.
Pour a large ladle of the batter into a hot pan; move the pan to spread evenly. The pan base should be covered to about 0.5 to 1 cm. Bake the bread until holes start appearing on the surface. Cover with a lid. The bread is done once it separates from the sides of the pan. Carefully clean the pan with a kitchen towel after each round.
Remove the injera from the pan and leave to cool. It should be light and relatively airy.
Real injera is made with teff. However, outside Ethiopia teff flour is difficult to find, though it is gaining more popularity lately. It can be found in wholefood shops or via online shops. Even though there is no equivalent alternative to the taste of teff flour, injera made with rice, wheat or corn flour is also tasty and very acceptable to European palates.