Enjera is a typically Ethiopian flat bread. Prepared with teff flour and water, it has a spongy consistency that makes it particularly pleasant for the palate. It can be enjoyed alone, although it usually accompanies other Ethiopian dishes and is excellent for making the "scarpetta".
Ingrediants
- 1 cup of teff flour
- 1 ½ cup of warm water (avoid hot water)
- A pinch of salt
- Fermentation activator (optional)
- Fry oil
Steps
Step 1. Sift the teff flour into a bowl
Add warm water and salt, then mix.
Step 2. If you are using a fermentation activator, add it now
Mix.
Step 3. Keep the dough in a warm place for 12 hours
Cover the bowl with a clean tea towel.
Step 4. Prepare the pan by heating it:
the surface should become hot. Add enough oil to be able to coat it evenly, without overdoing it. Tilt the pan to distribute the oil and cover the entire surface.
Step 5. Pour the batter into the pan using a ladle
Follow a spiral motion starting in the center and working outward to fill the entire pan. Try to measure the same amount of dough you would use for a crepe, maybe a little more.
Step 6. Cook it
The enjera can be removed once the holes have started to form on the surface. Also, it will rise from the edges of the pan and turn golden.
Step 7. Repeat the process with the remaining dough to make several enjera
Step 8. Serve it hot
Step 9. Enjoy your meal
Advice
- If you prefer a sweet variant, add some honey to the dough just before pouring it into the pan.
- Take your time: to prepare a good enjera you need to be patient.
- Once you have removed the last enjera, pour some baking soda on the pan to make it easier to clean.
- Teff flour can be expensive. If you find it, try mixing it with other types of flour to make it last longer. Mix 30 g of teff flour with 100 g of sorghum or wheat flour. If you can't find it, use only sorghum or wheat flour - it's not the same, but it should still be fine.
- If you use a fermentation activator, you can opt for kefir, or mix a teaspoon of yogurt and a pinch of yeast.
- Ready enjera can be placed on a plate and kept warm in a warm oven until it is time to serve them.
