📝 About This Recipe
Experience the soul of the Beta Israel community with this authentic, naturally fermented sourdough flatbread. Crafted from nutrient-dense teff flour, this injera boasts a signature tangy flavor and a unique, spongy texture perfect for scooping up rich doro wat or spicy lentils. It is a labor of love that transforms simple grains into a porous, lace-like canvas that defines the communal dining experience of Ethiopian Jewish heritage.
🥗 Ingredients
The Sourdough Starter (Ersho)
- 2 cups Brown Teff Flour (ivory teff can also be used for a milder flavor)
- 2.5 cups Filtered Water (lukewarm, chlorine-free is best for fermentation)
The Second Stage Batter
- 1/2 cup All-Purpose Flour (helps with elasticity; can substitute with more teff for gluten-free)
- 1/2 teaspoon Active Dry Yeast (optional, used to ensure a bubbly 'eye' structure)
- 1 cup Warm Water (added gradually to reach pouring consistency)
The Absit (Thickening Agent)
- 1/2 cup Fermented Batter (taken from the main fermented batch)
- 1 cup Boiling Water (to cook the absit)
For Cooking
- 1 teaspoon Vegetable Oil (only for lightly wiping the pan if necessary)
- 1/2 teaspoon Salt (added just before cooking)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together the teff flour and 2.5 cups of lukewarm water until a smooth, thick paste forms. Ensure there are no dry lumps.
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2
Cover the bowl loosely with a clean kitchen towel or cheesecloth. Let it sit at room temperature in a dark corner for 2 to 3 days. You will notice the mixture separating and a liquid (ersho) forming on top.
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3
On the third day, carefully pour off the dark liquid that has settled on top of the batter. This liquid contains much of the intense sourness; removing it balances the flavor.
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4
Add the all-purpose flour (if using) and the yeast to the fermented teff. Stir well. If the batter is too thick, add a small amount of warm water until it reaches the consistency of heavy cream.
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5
To make the 'Absit': Remove 1/2 cup of the batter and place it in a small saucepan. Whisk in 1 cup of boiling water. Cook over medium heat, stirring constantly, until it thickens into a translucent porridge. Let it cool for 10 minutes.
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6
Pour the cooled Absit back into the main batter bowl and whisk thoroughly. This step is the secret to getting the 'eyes' (the bubbles) on the surface of the injera.
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7
Cover the batter again and let it ferment for another 2 to 4 hours. The batter should become very bubbly and light.
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8
Whisk in the salt. The final batter should be thin enough to pour easily, similar to a crepe batter but slightly more aerated.
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9
Heat a non-stick skillet or a traditional 'mitad' over medium-high heat. Test the heat by splashing a drop of water; it should dance and evaporate instantly.
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10
Pour about 1/2 cup of batter into the center of the pan. Quickly tilt the pan in a circular motion, or use a measuring cup to pour in a spiral starting from the outside moving inward, to cover the surface.
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11
Allow the injera to cook uncovered for about 30-45 seconds until bubbles (eyes) begin to form across the entire surface.
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12
Once the bubbles have set, cover the pan with a tight-fitting lid. Steam the injera for another 1-2 minutes. The top should be dry and the edges should start to lift.
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13
Do not flip the injera. Carefully slide it out of the pan onto a flat plate lined with a clean cloth. Repeat with the remaining batter.
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14
Stack the finished injeras on top of each other as they cool; this keeps them soft and pliable. Let them cool completely before serving to prevent sticking.
💡 Chef's Tips
If your injera isn't forming 'eyes,' your batter might be too thick; try thinning it with a little warm water. Always use a non-reactive bowl (glass or ceramic) for the long fermentation to avoid metallic off-flavors. Avoid over-greasing the pan; a truly non-stick surface works best without any oil at all for the right texture. If the flavor is too sour for your preference, reduce the fermentation time by 24 hours next time. For a gluten-free version, replace the all-purpose flour with more teff flour or a gluten-free flour blend.
🍽️ Serving Suggestions
Serve at room temperature as a base for Doro Wat (spicy chicken stew) or Misir Wat (red lentils). Pair with a glass of Tej (Ethiopian honey wine) or a strong Ethiopian coffee for an authentic finish. Arrange various vegetable 'alichas' (mild stews) in small mounds around the edges of a large shared injera. Use extra pieces of injera folded into triangles to scoop up the food—no utensils required! Accompany with a side of Gomen (collard greens) for a balanced, nutritious meal.