- 1/4 cup teff flour
- 3/4 cup stronghold flour
- 1 cup water
- a pinch of salt
- peanut or vegetable oil
Teff, ergragostis in Latin, is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. This grain has been widely cultivated and used in Ethiopia, India and Australia. Teff is grown primarily as a cereal crop in Ethiopia where it is ground into flour, fermented for three days then made into enjera. It is also used in porridge and used as an ingredient in home-brewed alcoholic drinks. The grass is grown as forage for cattle and is also used as a component in adobe construction in Ethiopia.
The word teff is thought to have been derived from the Amharic word teffa which means "lost," due to its small size it is easily is lost if dropped. It is the smallest grain in the world, measuring only about 1/32 of an inch in diameter. It takes 150 grains of teff to make the weight of a grain of wheat. The common English names for teff are teff, lovegrass, and annual bunch grass. Teff is free of gluten.
Now the recipe:
Put the teff flour in bowl and sift in the stronghold flour and the salt.
Slowly add the water, stirring to avoid lumps.
Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a pancake. It will rise slightly when it heats.Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
"An empty belly is the best cook."