Injera Bread

The surface of this bread is dimpled, a bit like a crumpet. Considered Ethiopia’s national dish, the ideal vehicle to scoop up delicious sauces.

Serves Makes about 12 Prepare 10 minutes Cook 20 minutes

2 cups wholemeal flour 1 cup all-purpose flour 1½ tsp baking soda 1 tsp salt ½ cup plain yoghurt 3 cups soda water 2 tbsp butter Whisk flours, baking soda and salt in a large bowl. Whisk together yoghurt and soda water. Stir into the flour mixture to make a smooth, thin batter. Remove any lumps by straining through a sieve. Grease a large, heavy-based lidded frying pan or skillet with butter. Bring to a medium-high heat. Pour ½ cup of the batter into the pan in a spiral, starting in the middle. Cook for 30 seconds, then cover and cook for another 30 seconds. Transfer cooked injera to a plate and cover with a clean tea towel to keep warm. Repeat the process for each flatbread. Tip Injera bread is traditionally made from teff, a tiny grain high in protein and nutrients.