I Made Injera

What on earth is Injera? Well may you ask. I hadn’t heard of it either until last week.  But since then I have made it twice.

It is a national flatbread of Ethiopia and Eritrea made with a poppy grain size grain called teff. Which I had never heard of before either. However, being curious and liking to experiment I bought a packet of brown teff grain – a bargain at 80% discount.

Teff is very high in fibre. Having eaten it twice now, we can attest to that! As can Tess. She had some too.  It’s also a good source of protein, manganese, iron, copper, zinc and calcium. Gluten free and low GI – how much better can it get?

Adaptable to be made into both savoury and sweet foods , teff can be used to make pancakes, bread, muffins – basically anything you make with flour it seems. Sam and Sam say they love  teff – check out  their recipes.  Maybe I should have done that before plunging in and using the recipe on the back of the packet I bought. Not that there was anything wrong with what I made.  But, I might have chosen something else.

Here’s the recipe I found on the back of the packet:

Injera Recipe 

These quantities makes a large mix. You might want to halve it if you’re going to give this a try, unless you have lots of hungry mouths to feed.

  • google image

    2 cups brown teff grain (process to flour)

There must have been several million of the little buggers. I did blitz them, but not long enough to create a proper flour.

  • 1 cup pl  flour or gluten free alternative such as quinoa

As we do not have gluten intolerance I just used normal plain flour

  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup soda water
  • 1 cup plain yoghurt

Mix dry ingredients together.

Mix wet ingredients together,  then add to dry to create a smooth batter. What you end up with is a brown slurry. I left it sit for a few hours before cooking, figuring the rest of the unblitzed grains would soften up a bit. They didn’t but it wasn’t off-putting.

The batter was quite thick. Maybe my measuring was not so accurate. Anyway, it made quite thick pancakes which turn a dark chocolatey colour on frying. I used ghee for that. Cook as you would for any pancakes or crepes.

TRH (The Retired Husband) thought they looked like blood pancakes. That’s a Finnish delicacy. And yes, it is made with blood – the animal variety. On occasion Mum would  order it by the flagon from the butcher. He never batted an eyelid. We ate them with cranberry or lingonberry jam. Delicious. I’m told it’s similar to black pudding but more crunchy.

The recipe says to serve injera with curry and pickled vegetables.  We ate them with chicken and peas in white sauce and slices of dill pickles. For breakfast the next morning I used the rest of the left over batter to make more pancakes after adding a bit of soda water to make the batter sloppier.  These pancakes ended up a bit like crepes. Better. We ate those with eggs and bacon.

©  Raili Tanska

Steps for Peace




17 thoughts on “I Made Injera

  1. Are you sure that’s a pancake and not a cowpat?
    It sounds interesting. I might just give it a try. I’ll look out for Teff. Cheers Raili.

      1. The whole concept of it all sorry , I don’t eat a lot of bread and if I do it’s whole meal. It made me go green because it looked like grit and the colour of the pancakes 🤢

  2. This is a new one to me too Raili, though I expect if I asked my daughter she would have perhaps heard of it as she runs a health food store. 🙂
    I don’t fancy the idea of blood pancakes and see why TRH was reminded of them 🙂 But its not what they look like its how much good they do. 🙂
    Hope your week is going well Raili. 🙂 X ❤

    1. It’s been good, thanks Sue. We are having an Indian summer this week as we begin the countdown to winter. I guess you are reeling from the cold snap an looking forward to the burst of spring x

  3. Hey…I am a Eritrean male and have eaten injera all my life. I love trying the cuisines of different cultures and I might be sounding bias when I say this… but I love injera. I am so glad to hear not only did you make it, but that you liked. Thanks for this post.

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