Injera is traditionally made from Teff – a cereal grain that grows in Ethiopia. It is the main part of the staple diet for Ethiopians and it comes in a variety of colours ranging from dark and lighter brown to milky white.

If you live outside of Ethiopia, chances are there is no Teff. And where there is no Teff, there is wheat and sorghum to help minimise your craving for the real Injera. And here is how.

	The night before baking your Injera, combine the self-raising wheat and sorghum flour as well as the yeast in a big bowl and knead well using warm water.
	The mixture shouldn’t be too firm or too soft.
	Leave the mixture to ferment in a warm place overnight.
	The next morning, when you are ready to start baking, add about 500ml of warm water and mix well making sure that the mixture is quite runny.
	Leave it for about a further 10 minutes. This part of the process is what determines the actual look of your Injera. So be very sensible as to what amount of water you need to add in order to make it quite a runny mixture, but not too runny.
	If you do not end up baking a stack of good-looking Injeras, you should allow yourself to learn by trial and error, as experience makes perfect.
	Now moderately heat a round, 20 - 30 cm, non-stick frying pan.
	Scoop about 200ml of the mixture in a cup and apply it on to the pan to make a single layer.
	Cover the pan for about a minute.
	Now open the pan and take your Injera.
	Keep doing this until the mixture is over and done with, polishing off the pan in between each bake with a tea towel.
	Allow your Injera to cool before putting them on top of each other.
	And if you have already prepared your favorite Ethiopian stew, ladle it on top of your Injera and enjoy.