Podcast
Travel 
Vegan Recipes 
Injera (Ethiopian Flat Bread)
Injera is a traditional sourdough flatbread from Ethiopia, known for its unique spongy texture and slightly tangy flavor. It serves as both a staple food and an edible utensil for scooping up various stews.
Simple Tasty Recipes
Ingredients for 6 servings Servings
-
1 3/4 cups
-
1/2 cup
-
1/4 cup
-
1 packet
-
2 1/2 cups
-
1/2 tsp
-
1/2 tsp
Time
Goes Great with
Method
- In a ceramic or glass bowl, whisk together the all-purpose flour, self-rising flour, whole wheat flour, and yeast.
- Gradually add the warm water, stirring until you have a smooth, fairly thin batter.
- Cover the bowl loosely and let the mixture ferment at room temperature for three full days. Stir the batter once daily to encourage consistent fermentation; you will notice it bubbling and rising.
- After fermentation, stir in the baking soda and salt. Let the batter rest for an additional 10-15 minutes.
- Preheat a 9-inch non-stick skillet over medium-high heat. Test the pan by dropping a little water; it should bounce on the surface.
- Pour about 1/3 cup of batter into the center of the pan and quickly swirl to coat the bottom evenly.
- Cook on one side only. Do not flip. The bread is done when the moisture has evaporated and small 'eyes' or bubbles appear across the surface.
- Carefully remove the injera and stack on a plate to cool. Repeat with the remaining batter.
Notes:
- Fermentation is Key: The 3-day wait is essential for that signature tangy flavor. Ensure your kitchen is not too cold, as this can stall fermentation.
- Pan Temperature: Finding the right heat is crucial; if the pan is too hot, the bottom will burn before the top sets. If too cold, the bubbles won't form.
- Storage: Keep the finished injera covered with a clean kitchen towel to prevent it from drying out while you cook the rest of the batch.
Goes Great with
1 hour and 30 mins
