Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal.
This is also known as Taita and forms the main component in a meal. Injera is sourdough-risen flatbread where the original flour used to be Teff. The recent adaptation of this flatbread also uses buckwheat flour.
Somehow I kept postponing to make this dish as this was something that had to be done on its own. I searched for Teff flour around places nearby and nobody even knew what it was. I finally settled with Buckwheat flour instead and made this dish.
Going by the strict definition of flatbread being made with dough, this is a batter based one. Since it is referred as a flatbread, it ended up being convenient for me. I was very keen on not using any adjectives or alternatives.
I adapted my quick version from Pavani, who had both sourdough and quick versions. Obviously, I settled on quick version and had this done for my Sunday dinner. For want of a better dish to serve this with, I served it with Chana masala.
If you are used to eating Appam with yeast, you will surely like this. However, this has that distinct overpowering smell of yeast. However, the texture is super soft and great to dip into gravies.
In A to Z International Flatbreads
Step by Step Pictures for making Injera
Injera | Quick Ethiopian Flatbread Injera Style
1 /2 cup All Purpose Flour
1 /4 cup Buckwheat Flour Teff flour
1 /2 tsp Instant Yeast
2 cups Water Warm
1 tbsp Apple Cider Vinegar
1 /2 tsp Salt
1/8 tsp Baking Soda
Take all the ingredients in a bowl and combine well. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
Heat a nonstick pan cooking oil and pour one ladleful of batter. Swirl for the batter to coat around well. Cover the pan with a lid and let the Injera cook for 2 to 3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch.
Continue with the rest of the batter and keep the cooked Injera in a hot box till serving.