Injera, like Indian parathas and naan, is not just bread. It's cutlery. It's a pan liner. It's a plate. Tear off a strip, sweep it through the stew in the common bowl and bring the food to your mouth. At least, that's what you do if you're a skilled Ethiopian. If you're me, you're one step away from a dry cleaner's bill...If the injera has acted as the greaseproof paper under a stew, eating up the gravy-soaked bread is the last action of diners before the dish is removed and the meal is done.

Teff is the flour used in injera. It's an ancient grain high iron, calcium and fiber culled from a type of grass and is one of the smallest of seeds. To equal the weight of a single kernel of wheat you need roughly 150 of them.

The good news about teff for those who are gluten intolerant is that it contains none. Some Ethiopian restaurants outside Ethiopia will use one part teff to three parts regular flour, so check before you eat to be on the safe side.

To make enough bread for 10 (a good number for guests at an Ethiopian feast)

1 1/2 cup teff flour
1 cup cold water
pinch of salt

Sift the teff into a mixing bowl and, stirring all the while to prevent lumps, very slowly pour in enough cold water to create a thin pancake-style batter no thicker than heavy cream. Cover it with cling film or a teacloth and leave it to stand at room temperature till bubbles appear to indicate fermentation taking place. This could take anything up to 3 days, depending on the ambient temperature.

Stir in a pinch of salt.

Heat a large non-stick pan and when hot enough to sizzle a drop of water, pour in a coating of batter - just slightly more than you would to make a French crepe because this is a bread, not a galette.

Turn the heat down to medium high and cook on one side only until bubbles burst on the surface of the bread.

These should be made ahead and stored when cool between sheets of cling wrap, greaseproof paper or foil so they don't stick together.

If you have trouble cooking and removing them without tearing them, sweep a vegetable oil-soaked paper towel over the hot skillet before pouring in your batter.

Serve each guest with one sheet and encourage them to pour their curries and stews on top, tearing off outside pieces to wrap around chunks of meat or vegetables, sweep through the gravy and carry the food to their mouths. And remember: ONLY EAT WITH YOUR RGHT HAND. The left is used for a purpose not to be associated with eating.
   

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