Anyone know where in Canberra I can buy Teff flour, in order to make Ethiopian “injera” bread?
Many thanks in advance.
Injera is a traditional Ethiopian flat bread which can be made from several types of flour depending on the location of the bread baker. Injera is also called enjera, laxoox, lahoh or canjeero. Some of the flours used in making injera are teff, whole wheat flour, barley, rice, and/or corn meal. Teff is the flour of choice for injera. However, since the growing of this iron rich grain is limited to certain elevations and a particular amount of rainfall. Teff can be hard to come by and also very expensive.
Injera is cooked on a large clay plate (called a mogogo) over a fire although electric skillets are also used. A very large crepe-like bread is created. Injera is only cooked on one side and is not allowed to brown on the cooked side. Since this bread is so thin, both sides are cooked in the final product.
Injera is almost never eaten by itself. The large flat bread is placed on the table and other food is placed on top of the injera. Injera becomes the plate, the eating utensil, and the food. Pieces of injera are ripped off the main bread and used to scoop or pickup the other foods such as stews and salads. The injera soaks up the juices and flavors from the food placed upon it. As the meal continues, the table becomes empty of all food.
If you are a guest at a meal in Ethiopia, don’t be surprised if someone tries to feed you some food. This is done as a sign of respect.