Injera: A Gluten-Free Delight

Injera, a traditional Ethiopian flatbread, is known for its unique spongy texture and slightly tangy flavour. While the classic recipe often includes wheat flour, this 100% gluten-free variation utilises teff, an ancient grain that is not only gluten-free but also packed with nutrients.

To prepare this delightful dish, begin by mixing teff flour with water in a large mixing bowl. Allow the mixture to ferment for 24 to 48 hours, which helps develop that characteristic sourness. After fermentation, heat a non-stick pan or an injera maker until hot, then pour a ladleful of the batter into the centre and swirl to form a large, round shape. Cook until bubbles form on the surface and the edges lift. Once cooked, enjoy your injera warm, perfect for scooping up richly spiced stews and vegetable dishes, providing both flavour and nutrition in every bite.

Not only is this gluten-free teff injera a delicious accompaniment to any Ethiopian feast, but it also serves as a wholesome alternative for those with dietary restrictions, ensuring that everyone can indulge in this beloved staple.