How To Make Perfectly Round Injera Flatbread | MasterChef South Africa | MasterChef World
Recipe Information
Injera
Cultural Context
Injera is a staple of Ethiopian cuisine, traditionally made from teff flour, a gluten-free grain. It serves as both a plate and a utensil, with various stews served on top, allowing diners to tear off pieces to scoop up the food. This communal style of eating fosters togetherness and is central to Ethiopian culture. Today, injera is enjoyed globally, often paired with diverse dishes beyond its traditional roots.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Pound teff into flour.
Mix teff flour with water and allow to ferment for a few days.
Pour the batter into a hot pan in a circular motion starting from the outside to get a round shape.
Cover the pan and cook with hot coals.
Check for two textures: smooth bottom and cratered top from air bubbles.
Equipment Needed
Dietary
Allergens
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