Injera is a very popular type of bread which is mainly made from Teff flour. Teff is an ancient Ethiopian grain that is rich in iron, calcium, and protein, and is gluten free. However, it can also me made by mixing different grains on eof which being Teff. For example, Teff flour mixed with barley flour, rice flour, and/or all purpose flour.
While it is a major type of bread that is served in almost every meal in Ethiopia, Injera has also become a popular bread around the world. There are different recipes to make Injera, ranging from a process taking a week to only 12 hours. What each recipe needs, though, is a starter mix. You can make the starter mix once and save a small portion of the batter every time you bake Injera to use it as a starter for the next baking. You can look in YouTube for different ways of baking Injera; feel free to try some of the recipes that work for you.
In this lesson, I will share my personal way of baking Injera which I found easier and requiring shorter time for preparation than other recipes I used in the past to make a good quality Injera.
1 cup of starter mix (sour dough)
6 cups of Teff flour
1 quart of warm water (more or less until the batter is a little thicker than pancake batter)
1/2 quart of seltzer water
Put the cooked Injera on top of the other as you continue baking more. Once your Injera is done, it can be served with any of the wot (stew) types discussed in the lunch and dinner recipes.