Injera is a sourdough flatbread traditionally used in Ethiopian and Eritrean cuisine as a base for stews and dishes. Making injera at home allows you to experience its unique flavor and spongy texture. In this recipe, we’ll guide you through the steps to create your own delicious Ethiopian injera.
Ingredients:
- 2 cups teff flour (or a mix of teff and all-purpose flour)
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 1/2 teaspoon salt
Instructions:
- Prepare the Starter: In a small bowl, combine the teff flour (or teff and all-purpose flour mix) with the yeast. Gradually add warm water and stir until you have a smooth, runny batter. Cover the bowl with a clean kitchen towel and let it ferment at room temperature for about 2-3 days. The mixture should develop a slightly sour aroma and some bubbles.
- Mix the Dough: Once your starter is ready, transfer it to a larger mixing bowl. Add the salt and mix well. The batter should have the consistency of pancake batter.
- Cook the Injera: Heat a non-stick skillet or injera pan over medium-low heat. Pour a ladleful of the batter onto the pan, swirling it to cover the surface thinly. Cook for about 2-3 minutes until the injera starts to form bubbles and the edges lift slightly from the pan. There’s no need to flip it; injera is traditionally cooked only on one side.
- Remove and Stack: Carefully remove the cooked injera from the pan and place it on a clean kitchen towel. Continue with the remaining batter, stacking the cooked injera on top of each other.
- Serve: Injera is traditionally served rolled up or folded and used as a utensil to scoop up stews and dishes. Enjoy its unique sourdough flavor and spongy texture.
Tips for Perfect Injera:
- Teff flour is the traditional choice for injera, but you can use a mix of teff and all-purpose flour if you prefer a milder flavor.
- Fermenting the batter for a few days is key to achieving the distinctive sour taste of injera.
With this recipe, you can create authentic Ethiopian injera that’s perfect for enjoying with a variety of stews and dishes, and for experiencing the flavors of Ethiopian cuisine at home.