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Teff Injeera

Teff Injeera is a traditional Ethiopian recipe for a classic leavened flatbread made from the local grain, teff. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Teff Injeera.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+24 hours proving)

Serves:

8–12

Rating:

Tags : Bread RecipesEthiopia Recipes

Teff Eragrostis tef is an annual grass, a member of the lovegrass family, native to Ethiopia. It's seed is the world's smallest grain (150 grains of teff are equivalent to 1 grain of wheat) and it is a dietary staple in Ethiopai and Eritrea where it is used to make the staple bread, injera. It is also grown in Nigeria, South Africa, India, Australia and the USA. It is gaining in note, as the grain can be used by celiacs (the gluten in teff does not contain the a-gliadin-fraction that causes celiac disease) and has a high concentration of different nutrients, a very high calcium content, and significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron, barium, and thiamin. For a grain, teff is also high in protein.

Ingredients:

450g teff flour
750ml lukewarm water
1 tsp active, dried, yeast

Method:

Place the teff flour in a bowl and combine with the yeast. Mix in the water until smooth then cover with a cloth and set aside in a warm place to prove for 24 hours (in Ethiopia this would be done outside).

Heat a non-stick frying pan over low heat. When it is hot, knock back the dough and give it a good stir. Turn some of the batter into a jug and pour into the pan in a circular motion, from the centre to the outside (just as you would to make a thick pancake).

Cook for about 2 minutes, or until the base is golden brown and the surface is pockmarked with bubbles. Note, injeera is cooked only on one side. Remove from the pan and place in a low oven to keep warm as you prepare the remaining flatbreads.

If you are going to make injeera on a daily basis, reserve 3 tbsp of the batter as the yeast base for your next batch (if kept in a sealed container it will remain active in the refrigerator for up to four weeks).

Serve injeeras with stews. To use, tear off a piece about the size of your pam. Turn it so that the pitted (uncooked) surface is in contact wit the food. Scoop up the food and eat it along with the bread.