An approximation of the Ethiopian spongy pancake that’s used as plate, utensil, and food. It serves as a perfect vehicle for wat.

teff flour

white flour

water

salt

Add a small amount of teff to a small amount of water. Stir, and leave it on the counter for a few days. When you see it starting to develop bubbles, stir in a little white flour and a little more water. Let it sit again for another day or two. Add a little more teff and a little more water, and keep waiting. Your goal is to build toward a batter that’s about 50%/50% teff/white and that’s lively and quite thin–closer to the consistency of paint than to the consistency of dough. By the day you cook it you need to have at least a cup of batter for every two people you’re feeding–more if they’re hungry. When you’re ready to cook the injeras, add some salt (say half a teaspoon per cup of batter) and mix thoroughly. Take the largest non-stick frypan you have, grease lightly, and heat to the point where a drop of water tossed onto the surface skitters around. Reduce heat to medium, and pour a thin layer of batter into the pan. Cover with a lid, but check frequently–they cook really quickly. As soon as the entire top surface is dry, the injera is done. Remove it from the pan, set it aside, and pour another. The goal is to have a thin spongy pancake as large in diameter as possible, with lots of tiny holes in its upper surface. When serving, place one injera on each plate, pile wat or stewed greens or other foods on top, then use torn-off pieces of a second injera to scoop up mouthfuls of the toppings, finishing off by eating the base layer.

Teff can be found at health-food stores and (I’m told) at Whole Foods. You can even order it through Amazon. I’ve read that you can substitute buckwheat, but I imagine it probably has a different flavor.

Posted by: pchippy