“Injera” – the main dish of the Ethiopian cuisine – is a very thin, soft flatbread made from millet, flour, yeast and water, which is baked without fat in the pan.

Ingredients for 4 people:
1 cube of yeast
3/4 cup of Teff flour or alternatively a mixture of millet and wheat flour or millet and corn flour
0.2 liters of water

In the evening before dissolve the yeast in a cup with a little water, add some flour and leave in a warm place (steam or Vorteig).
Put the flour in a large bowl, add the dissolved yeast and about 0.2 liters of lukewarm water. Knead or stir until the dough is nicely smooth (like pancake dough), cover and leave to rise in a warm place.
Use a ladle to add dough to the hot pan and evenly distribute the dough by turning the pan until the bottom is about 0.5 to 1 cm thick. Bake the flatbreads briefly until holes form on the surface. Cover with a lid. The cake is ready when it comes off the edge. Carefully wipe the pan with a kitchen towel after each pass.
Remove the Injera and allow to cool. The finished Injera should be light and relatively airy.

Genuine Injera is made with Teff. Teff flour is hard to come by outside of Ethiopia, but is also becoming increasingly popular in Europe. The best way to try your luck in health food stores or on the Internet. For the special taste of Teff flour there are no equivalent alternatives. Injera with rice, wheat or maize flour also taste good with the European palate.