Inschera – Millet Flatbread

Mix flour with yeast together in lukewarm water in a baking bowl to form a smooth, viscous dough. Leave to rest and ferment for three days at room temperature with the lid closed. Then add warm water until the dough reaches a thick consistency (like crêpe dough). Heat oil in a frying pan. Add the batter in batches and spread evenly. Once bubbles appear on top, cover briefly until patties are no longer moist.

Inschera is the base of every meal in Eritrea. The other dishes are often served on top of the patties (lentils, meat, vegetable dishes). You tear off a piece of the inschera with your hand and use it to pick up a little bit of the food, e.g. to make fritters.

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