Although it has been gathering interest as the next super grain, you may not be familiar with teff - and you should be! This tiny seed is packed with health benefits. Teff is high in protein, iron and calcium, has a low-glycemic index, and, best of all, it's gluten-free. We use it in our Hype bread and Multigrain Sourdough.
It has been cultivated in Ethiopia for thousands of years and used as the base to their injera bread. This tangy spongy bread is more like a thick crepe with lots of tiny bubbles, perfect for tearing into pieces for picking up and sopping up food - which means you don't need cutlery!
I think these pancakes would be just as good with an Indian dal as an Ethiopian stew.

Injera is traditionally made by mixing ground teff with water and letting it ferment for several days to create the batter. If you find a restaurant serving injera, always check to see what flours they use, since some places mix wheat in with the teff and won't be celiac friendly. You can find teff flour by Bob's Red Mill in several grocery stores in Victoria, like Lifestyle Markets.
Here is a recipe that uses some yeast as well to speed up the process. Don't be tempted to flip these pancakes - only one side is supposed to be cooked so that you have all those bubbles on the other side.


INJERA

When making Injera take into account that the best results for a homemade injera is to let the dough ferment for at least a day or two. If you can’t wait this long you can add warm water instead of cold to speed up the process.

Ingredients

500g  of teff flour (or very fine Millet flour)
1 small packet of dry yeast
Water

Utensil:
A very large frying pan or griddle

Directions

Mix the yeast together with 2 tbsp of hot water in a glass.
Put 375 grams of the flour in a bowl and the glass of water and yeast to it.
Add 500ml of cold water to the flour and mix the dough until very smooth.
Let the dough rest for at least one day.
Pour the remaining flour (125 grams) in another bowl.
Boil 150ml of water and pour over the flour. Mix and let it stand 5 minutes.
Now mix the dough of the previous day  together with 165ml of cold water with the dough of today.
Let it rest for about one hour.

Heat a nonstick griddle or large frying pan and pour a ladle of batter to form a very thin layer in the pan or on the griddle.
Cover the pan or griddle when the first bubbles start to appear and cook for about 5 minutes.
Now your Injera is ready and you can serve your delicious Ethiopian, Eritrean or Somalian food on your own homemade Injera.

https://africanfoodnetwork.com/recipes/injera/