Injera is a flat, spongy, pancake-like bread, traditionally served with Ethiopian stews. It has a sour, fermented taste. Usually stews will be served on a large platter lined with injera, with extra pieces used to scoop up the stews for eating.
Recipe by Spice House employee Jay Mast.
Mix flour and water until smooth. Cover with towel and let set at room temperature for 1-3 days. The mixture should begin to ferment and let a slightly sour smell. You can tell that it is ready when a thick film accumulates on top. It will bubble and look almost brain-like. Skim off and dispose of the dark mold spots. Lightly whisk the batter-it should have the consistency of a thin pancake mix. You're ready to start cooking!
Spoon 1/4-1/2 c (or more if you're feeling adventurous) onto a cured, ungreased pan. Cook at a med-low heat until bubbles stop forming on top. DO NOT FLIP. Take off heat and cool on parchment paper or towel. Keep paper between each flat-bread for storage. Serve at room temp with Ethiopian stews like Misir Wat and Doro Wat.
Teff flour is a gluten-free, high-protein flour made from the grains of teff grass, a native Ethiopian grain. Look for it in specialty markets or order it online. Bob's Red Mill makes a nice variety.