One of the surprise popular posts on my blog is for my tikel gomen, an Ethiopian cabbage and potato dish. I mean, I don’t blame people for checking it out so often, it’s a rather tasty dish. It just surprises me how many people are interested in Ethiopian recipes. I’ve had numerous requests for an injera recipe and I’ve finally gotten around to putting a post together for you. What’s an Ethiopian dish without a little injera? You see, in Ethiopia, injera is eaten with almost every meal. You put it at the bottom of the plate and pile your curry or stew on top. You tear off pieces and use it as a utensil to scoop up your meal. Genius, right? It’s like the plate and fork all in one. They must not like to do dishes. Kidding, of course. I’ve included a list of frequently asked questions at the bottom of this post so you can learn more about injera and teff flour. If you have any other questions, just leave a comment and I’ll be happy to share more!
Where can I find teff flour?
Bob’s Red Mill makes it. That’s the only place I’ve seen it, but it’s not like I’ve looked that hard. You can order it on Amazon . I order everything from there, including food products I can’t find.
What if I can’t find teff flour?
You can make this with wheat flour. I’ve done it. It’s not the same, but if you aren’t ready to invest in some teff flour, give it a try with wheat. It’s still fun.
What is teff flour?
Teff is the smallest grain in the world and is native to Ethiopia. It’s high in fiber, protein, and iron so it is packed with nutrition.
Do I really have to let it sit for 1 to 3 days?
Nope. I’ve made it without letting it sit and it was just fine. It just doesn’t have that “sourdough” taste.
Can I use teff flour to make anything besides injera?
You sure can! You can use it to replace part of the flour in your regular recipes for muffins or breads for a little added nutrition.
Is teff flour gluten-free?
What dish should I serve this?
Why, my tikel gomen of course! Super easy and full of flavor, it is sure to please, and you can easily find the ingredients for your own Ethiopian dinner adventure!
Ethiopian Injera Flat Bread
- 1 1/2 cups teff flour
- 2 cups water
- 1/4 tsp salt
- 1 1/2 TB coconut or olive oil
- In a medium-size bowl, stir together teff flour, salt, and water. Let sit, covered, for 1 to 3 days.
- Heat a heavy skillet over medium heat. Add in oil and swirl it to cover the bottom of the pan. Pour in 1/3 of the batter, or enough to cover the bottom of the pan.
- Cover and let cook until cooked through, about 3 to 5 minutes.
- Cover loosely with a towel until ready to serve.