📝 About This Recipe
Injera is more than just a flatbread; it is the heart of Ethiopian culture, serving as both a plate and a utensil for communal dining. This spongy, tangy sourdough is made from ancient teff grain, naturally fermented for days to develop its signature complex flavor and iconic 'eyes' (bubbles). Mastering this fermented staple brings the true, aromatic essence of Addis Ababa straight to your kitchen table.
🥗 Ingredients
The Fermentation Starter
- 2 cups Brown Teff Flour (ivory teff can also be used for a milder flavor)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
- 1/4 teaspoon Active Dry Yeast (optional, only used to kickstart the first-ever batch)
The Absit (Thickening Paste)
- 1/2 cup Fermented Batter (taken from the top of the fermented mixture)
- 1 cup Boiling Water
Final Batter Adjustment
- 1/2 to 1 cup Filtered Water (to reach a pourable, crepe-like consistency)
- 1/2 teaspoon Salt (optional, added just before cooking)
- 1/2 teaspoon Baking Powder (optional, helps create 'eyes' if fermentation was weak)
👨🍳 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, lump-free paste forms. If this is your first time making it, add the pinch of yeast.
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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 4 days. You will notice bubbles forming and a pleasant, sour aroma developing.
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3
On the second or third day, a layer of dark liquid (ersho) may form on top. Do not stir it in; carefully pour off most of this liquid and replace it with a little fresh water to keep the fermentation clean.
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4
Once the batter is bubbly and smells distinctly fermented, it is time to make the 'Absit'. Scoop out 1/2 cup of the fermented batter and place it in a small saucepan.
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5
Whisk 1 cup of boiling water into the saucepan with the batter. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent, viscous porridge.
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6
Let the Absit cool for about 10-15 minutes until it is just warm to the touch, then whisk it back into the main batch of fermented batter. This step is crucial for the final texture and flexibility.
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7
Add enough additional water to the batter to achieve the consistency of heavy cream or thin crepe batter. Let the mixture rest for another 30-60 minutes; you will see it become very bubbly.
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8
Heat a non-stick 12-inch skillet or a traditional electric 'mitad' over medium-high heat. The surface is ready when a drop of water dances and evaporates instantly.
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9
Starting at the outside edge of the pan, pour the batter in a steady, thin stream moving in a spiral motion toward the center until the bottom of the pan is thinly coated.
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10
Allow the injera to cook uncovered for about 30-45 seconds. You will see hundreds of tiny holes (the 'eyes') forming on the surface as the batter sets.
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11
Once the holes have formed, 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 slightly.
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12
Carefully remove the injera using a wide spatula or a traditional straw mat (sefed). Do not flip it; injera is only cooked on one side.
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13
Lay the finished injera on a clean cloth-covered surface to cool. Do not stack them while hot, or they will stick together and become gummy.
💡 Chef's Tips
Always use filtered water as chlorine can inhibit the natural wild yeast fermentation. If your injera isn't forming 'eyes,' your pan may not be hot enough or your batter might be too thick. The 'Absit' step is the secret to a flexible bread that won't crack when rolled; never skip it! Store leftover injera by wrapping cooled pieces in plastic wrap or placing them in an airtight bag to keep them soft. If the flavor is too sour for your palate, shorten the fermentation time to 2 days.
🍽️ Serving Suggestions
Serve as a base for 'Doro Wat' (spicy chicken stew) so the bread can soak up the rich berbere sauce. Pair with 'Misir Wat' (spicy red lentils) and 'Gomen' (collard greens) for a traditional vegetarian platter. Roll up individual pieces and serve alongside 'Tib' (sauteed meat) for easy dipping. Enjoy with a cup of strong Ethiopian coffee or a glass of 'Tej' (honey wine). Use the extra injera for 'Firfir' the next day by breaking it into pieces and tossing it with spicy sauce.