Injera is a traditional, spongy, sourdough flatbread that is a staple food in Ethiopia, Eritrea, and some neighboring regions. It is made primarily from teff flour.
It is often accompanied by is a type of spicy, flavorful stew that is a cornerstone of Ethiopian and Eritrean cuisine, Wotts.
Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera.
It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to or near to you. This process is known as gursha – a sign of friendship, love, or hospitality. This cultural practice highlights the communal aspect of eating in Ethiopia, where sharing food is a way to bond and show affection.
There are many types of Wott , such as Alicha Tibs, Shiro and Misir Wott.
Combine about 3 kg of tef flour with 3 litres of water. Mix it thoroughly to create a smooth, runny batter (adjust the amount of water depending on the consistency of dough; it should be thin and pourable).
Cover the bowl loosely with lid and leave it at room temperature to ferment.
This process can take anywhere from 2 to 3 days, depending on the temperature of your environment. If the weather is warm, it may ferment faster. If it is cooler, it will take longer. Stir the batter once or twice a day to keep it uniform.
Once the batter has fermented, it should have a sour, slightly tangy smell, and you may notice small bubbles on the surface. If the batter is too thick, you can add boiled water to thin it out. After that put it in room temperature for about 5 to 6 hours. Wait until the dough is getting cloudy.
Injera is made in a traditional Ethiopian pan (Mitad).
Heat the mitad over medium heat. Ensure it is hot enough for making but not smoking.
Once the dough is fermented and the Mitad is hot, it’s time to make the injera:
Pour the batter onto the Mitad Surface. Using a cup, pour a thin layer of the batter onto the hot surface in a circular motion, starting from the center and spiraling outward until the surface is evenly covered. You should aim for a thin, even layer.
Once the batter is spread out, cover the pan with a lid to trap the steam. The injera is baked primarily by steam, so it’s important to cover it while it cooks.
Wait for bubbles and for the injera to set. After about 2-4 minutes, the batter will begin to form bubbles and holes across the surface, which is a characteristic of injera.
The bottom should be slightly golden brown, while the top will remain soft and slightly spongy.
Use a spatula or tongs to carefully lift the injera off the surface. Place it on a clean, damp cloth or a plate to prevent it from drying out.
You can stack the injera on top of each other to keep them warm and soft.
Teff flour is a type of flour made from ground teff, an ancient grain that is native to Ethiopia and Eritrea. It is a staple in the traditional diets of these regions, where it is often used to make injera, a spongy, sourdough-like flatbread. Teff is gaining popularity worldwide due to its nutritional benefits and versatility in cooking.
Events try to make themselves accessible and welcoming to people with health problems and disabilities. With a bit of thought and planning, many potential difficulties can be overcome. Here are a few things to consider:
Bring with you enough of your medication to last till you get home
Check the advice on our Prescribed Medicines page
Bear in mind that festival sites can be difficult to get around at the best of times and pretty well impossible in bad weather if your mobility is poor
Many events have a Disabilities Coordinator, who will be able to advise you on any special provisions made
If you have a complicated medical history, it will be really helpful if you bring a summary with you (your doctor’s surgery may let you have a print-out)
Let us know if you have to carry out any special procedures to keep well – we may be able to provide facilities and assistance
We do not believe a festival site is a suitable place for childbirth, or indeed for very young babies
FMS does not provide midwifery services and will advise getting you to the nearest hospital if you go into labour
If you have recently undergone surgery, ask your GP or hospital for advice about any special precautions to take and whether it is a good idea to go
Bring supplies of dressings with you. We can change these for you but may not have the particular ones you need
Festival sites are not sterile! Bear this in mind if your condition makes you particularly prone to infection
FMS cannot provide special toilet or washing facilities.
