Podcast
Travel 
Vegan Recipes 
Injera (Ethiopian Sourdough Flatbread)
A traditional, gluten-friendly vegan staple of Ethiopian cuisine, this naturally fermented sourdough flatbread features a signature spongy texture and slightly tangy flavor, perfect for scooping up stews and vegetables.
Simple Tasty Recipes
Method
- In a large bowl, whisk together 2 1/2 cups of water and 2 cups of teff flour until smooth.
- In a separate container or blender, combine the remaining flour, baking powder, and 2 1/2 cups of water. Mix well and pour into a second bowl.
- Cover both bowls loosely with a clean cloth and let them ferment at room temperature for 2-3 days, until bubbles form and a thin layer of liquid rises to the top.
- Gently pour off the excess liquid that has collected on the surface of both mixtures.
- Combine the two fermented mixtures into a single bowl, stir gently, cover, and let stand for another 2 hours to activate the final rise.
- Heat a large, non-stick skillet to medium-high heat (approx 425°F/220°C). Pour a thin layer of batter in a circular motion to cover the pan.
- Cook until the surface is covered with characteristic small bubbles and the edges begin to lift. Remove from the pan carefully and allow to cool before stacking.
Notes:
- Consistency: The batter should be the consistency of thin crepe batter. If it is too thick, add a tablespoon of water at a time.
- Temperature: Using a non-stick pan is crucial. Do not flip the injera; it only cooks on one side.
- Fermentation: The time required for fermentation depends on your room temperature; warmer kitchens will ferment faster.
- Serving: Always serve injera at room temperature to ensure the best texture for scooping.
Goes Great with
1 hour and 5 mins
