For the Kenyan rugby player, see Collins Injera. Teff flour is ground from the grains of Eragrostis tef, also known as teff, an ancient cereal crop from the Ethiopian Highlands. Batter sourdough bannock poured rapidly in a spiral from the outside inwards.
To make injera, teff flour is mixed with water. The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. The baking method for injera has changed little since its origin. Traditionally, the flour is mixed with water and fermented. It is baked by pouring the mixture onto a large circular griddle, known as a mitad. Injera being cooked on a griddle. The injera is baked into large, flat and round pieces.
