Ethiopian Injera

by Selam Habtamu

A traditional, slightly sour, fermented flatbread made from teff flour. Injera serves as both the edible tablecloth and the utensil for authentic Ethiopian meals.

Total Time

3 days and 20 mins

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 10-12 Servings

3/4 cup

Teff flour (fine ground)
3 1/2 cups

Water
to taste

Sea salt
for brushing the pan

Sunflower or vegetable oil

Time

Preparation Time

3 days
Cooking Time

20 mins
Total Time

3 days and 20 mins

Goes Great with

VEGAN FRIED RICE WITH PICKLED MUSTARD GREENS

Method

In a large bowl, whisk together the teff flour and water until smooth.
Cover the bowl with a clean dish towel and let it sit at room temperature for 1 to 3 days until the mixture is bubbly and has a pleasant, sour aroma.
Once fermented to your liking, stir in the salt gradually until you can barely detect the flavor.
Lightly grease an 8- or 9-inch non-stick skillet and heat over medium heat.
Pour about 1/4 cup of the batter into the center, immediately tilting and rotating the pan to coat the bottom evenly.
Cook without flipping until the top surface is dry and small holes (eyes) have formed across the surface, and the edges begin to lift.
Remove the injera from the pan and let it cool on a plate before stacking.

Notes:

Tips for Success:

Fermentation: The sourness depends on the ambient temperature and length of fermentation. Start tasting after 24 hours to find your preferred level of tang.
Texture: If the batter is too thick, add a tablespoon of water at a time; it should be the consistency of thin crepe batter.
Non-stick is Key: A high-quality non-stick pan is crucial for achieving that thin, classic crepe-like finish without breaking the bread.

Goes Great with