Injera is a tangy Ethiopian flatbread made with teff flour that many people Food for the Hungry (FH) works with in Ethiopia make and eat.
Here is a recipe and series of photos showing how an Ethiopian girl is baking injera. Ethiopian girls often help their mothers do household chores before and after school. Because of child sponsorship, many of these girls continue to remain in school rather than spending all of their time on chores. These pictures show the complete process of baking injera in a rural kitchen.
Recipe for Making Injera
6.5 pounds teff flour
2 cups of liquid dough (teff flour mixed with water and yeast)
5 liters water
Vegetable oil for cooking
Mix teff flour and the liquid dough, then add cold water and mix until the dough becomes thin. Cover and leave for two to three days until dough ferments. After three days, remove the liquid that comes above the dough, add 2 liters of boiled water. While the water is hot, mix with dough until it becomes thin enough to pour on flat cooking pan. You should put oil on your pan before using the batter each time. Pour in a thin layer of batter and cook until the upside is cooked. This amount will feed a family of five for three days.
(Photos by Kebede Lulie, communications coordinator for FH/Ethiopia.)