Injera (Ethiopian Sourdough Flatbread)
Injera is a traditional Ethiopian sourdough flatbread made from fermented teff flour, perfect for scooping up various dishes.
Contents (2 sections)▾
Ingredients
- 500 g teff flour
- 900 ml water
- 1 tsp salt
Steps
In a large bowl, combine the teff flour and water, stirring until smooth. Cover loosely with a cloth and let it ferment at room temperature for 2-3 days until bubbly and sour.
After fermentation, stir in the salt gently. Preheat a non-stick skillet or clay griddle over medium heat, ensuring it is hot enough by splashing a few drops of water on it; they should sizzle.
Pour a ladleful of batter onto the skillet and quickly swirl to form a circle. Cook for about 2-3 minutes until the surface is covered with bubbles and the edges look dry. Do not flip.
Remove the injera from the skillet and place it on a plate, covering it with a clean cloth to keep it warm. Repeat with the remaining batter, adjusting the heat as necessary.
Why this works
The key to a successful injera lies in the fermentation of the teff batter, which develops its characteristic sour flavor and spongy texture. As the batter ferments, lactic acid bacteria create bubbles, which result in the unique 'eyes' when cooked. Cooking on one side only allows steam to form beneath the surface, creating a light, airy bread ideal for scooping up stews and salads. If your injera breaks easily, it may be too thin or the heat too high; adjust by adding a bit more batter or lowering the temperature. Conversely, if it is too thick, it may not cook through properly, so ensure you spread it thinly and evenly for optimal results.