⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Teff flour
• 1 1/2 cups Water
• 8 oz Cremini mushrooms
• 1 medium Onion
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper

📖 Instructions

1. First things first, let's get those mushrooms and onions prepped. Clean and slice your mushrooms however you like. I personally prefer them sliced relatively thinly – it gives them better texture and even cooking throughout. Next, peel and thinly slice the onions. If you're in a hurry (who isn't?) then a food processor may help! But remember to be careful around this lovely device!
2. In a large skillet or pan, heat the oil over medium heat. Add the onions and cook until they start to soften, maybe about 3-4 minutes. We don't want them to brown too much yet; we'll cook them further later on. A gentle softening is what we're after. This is a very slow and calm process. If this stage happens fast, its probably too hot.
3. Add the mushrooms to the pan and cook them together with the onions until both are softened and slightly browned – This'll take about another 3-5 minutes, so a gentle heat is best. Stir them occasionally to ensure they cook evenly. And don't forget to season with salt and pepper. This is one of those recipes where simple seasoning works wonders.
4. Set aside the cooked mushrooms and onions. We'll come back to this flavour bomb later. Now, this is where things get interesting for the injera. If you've never made injera before, then prepare to be amazed. I've been surprised how easy it is!
5. In a large mixing bowl, combine the teff flour and water. Whisk vigorously until you have a smooth batter with a slightly runny consistency, like pancake batter but slightly thinner. It should be free of any lumps. If you find any lumps, just whisk some more – this will help you to succeed!
6. Let the batter rest for at least 30 minutes, or even up to a few hours. This is super important – it allows the gluten to relax, which will give you a much better texture in your injera. Patience is key. This is a crucial stage, don't rush it.
7. If you have an injera pan, heat it over medium heat. Otherwise, use your non-stick pan. You'll want to cook the injera in small batches. Pour a small amount of batter onto the hot pan, spreading it evenly to form a thin circle – about 8 inches in diameter is good. You may need to rotate the pan slightly to get that lovely, even layer.
8. Cook the injera for about 1-2 minutes per side. You'll know it's ready when tiny holes start to appear on its surface, and it starts to lift slightly from the sides of the pan. This is a sign it is ready to flip.
9. Once cooked, remove the injera from the pan and set it aside. Repeat with the remaining batter until all of it is used. Remember, these should be thin. A simple flatbread.
10. To serve, layer the injera with the delicious sautéed mushrooms and onions. You can add some chili flakes for some extra heat if you're feeling adventurous! Serve immediately. A wonderful mix of flavors and textures.
11. And there you have it! Enjoy your homemade injera with mushrooms and onions. It's best served fresh, but even leftovers are quite tasty. A warm hearty meal, especially on a cold day!

📝 Notes

• For a richer flavor, you can add a tablespoon of berbere spice to the mushroom and onion mixture. Try it, you might like it!