📝 About This Recipe
Experience the ancient, nutty, and pleasantly tangy flavor of authentic Ethiopian Injera, crafted entirely from nutrient-dense teff flour. This naturally gluten-free sourdough flatbread is characterized by its unique 'eyes' (air bubbles) and soft, spongy texture, perfect for scooping up hearty stews. Mastering this fermented staple is a journey into the heart of East African hospitality, offering a complex flavor profile that balances earthy sweetness with a refreshing lactic acidity.
🥗 Ingredients
The Starter (Ersho)
- 2 cups Brown or Ivory Teff Flour (Ensure it is finely ground for the best texture)
- 2.5 cups Filtered Water (Lukewarm, chlorine-free to protect the wild yeast)
The Final Batter
- 2 cups Brown or Ivory Teff Flour (Additional flour for the second stage)
- 1 cup Filtered Water (To adjust consistency)
- 1/2 teaspoon Sea Salt (Fine grain)
The Absit (The Secret Thickener)
- 1/2 cup Fermenting Batter (Taken from the main bowl)
- 1/2 cup Boiling Water (Used to create the gelatinized roux)
For Cooking
- 1 teaspoon Oil (Only for initial seasoning of the pan)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together 2 cups of teff flour and 2.5 cups of lukewarm filtered water until a smooth, thin paste forms with no 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 bubbles forming and a pleasant, sour aroma developing.
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3
By day 3, a layer of dark water (called 'yitit') may form on top. Carefully pour off this liquid and discard it; this helps control the intensity of the sourness.
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4
Add the remaining 2 cups of teff flour and 1 cup of water to the fermented mixture. Stir vigorously until well combined and smooth.
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5
Perform the 'Absit' method: Remove 1/2 cup of the batter and place it in a small saucepan. Add 1/2 cup of boiling water and cook over medium heat, stirring constantly until it thickens into a porridge-like consistency.
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6
Let the Absit cool slightly, then whisk it back into the main batter. This step is crucial for creating the 'eyes' and ensuring the 100% teff batter is strong enough to hold together.
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7
Add the salt and let the batter ferment for another 2 to 4 hours. The batter should now be the consistency of thin crepe batter or heavy cream.
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8
Heat a non-stick skillet or a traditional 'Mitad' over medium-high heat. Test the heat by dropping a few beads of water; they should dance and evaporate immediately.
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9
Pour about 1/2 to 3/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion, moving from the center outward to create a large, thin circle.
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10
Wait for about 30-45 seconds until bubbles (eyes) begin to form across the entire surface. Once the surface is covered in holes, cover the pan with a tight-fitting lid.
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11
Steam the injera under the lid for 1 to 2 minutes. The edges should start to lift slightly, and the top should be dry and set. Do not flip the injera; it only cooks on one side.
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12
Carefully remove the injera using a flat spatula or a traditional straw mat (sefed). Place it on a clean cloth-covered surface to cool.
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13
Repeat the process with the remaining batter, stacking the cooled injera on top of each other. The texture improves as they cool and soften.
💡 Chef's Tips
Use filtered water as chlorine in tap water can inhibit the growth of natural wild yeast. If your injera isn't forming 'eyes,' your batter may be too thick; whisk in a tablespoon of water at a time to thin it. Do not grease the pan between every injera; a dry non-stick surface actually helps the bubbles form better. The 'Absit' (cooked dough) is the secret to 100% teff success—it provides the elasticity that gluten usually would. Let the injera cool completely before stacking, or they will stick together and become gummy.
🍽️ Serving Suggestions
Serve as a base for 'Doro Wat' (spicy Ethiopian chicken stew) to soak up the rich berbere sauce. Pair with 'Misir Wat' (spicy red lentils) and 'Gomen' (collard greens) for a traditional vegan platter. Fold into triangles and serve alongside 'Siga Tibs' (sautéed beef) for a communal dining experience. Enjoy with a cup of strong Ethiopian coffee or a glass of 'Tej' (honey wine). Use any leftover injera for 'Injera Firfir' by breaking it into pieces and sautéing with spices and clarified butter.