📝 About This Recipe
Experience the tangy, sourdough-like magic of Injera, the ancient teff-based flatbread that serves as both plate and utensil in Ethiopian and Eritrean cuisine. Naturally gluten-free and fermented over several days, this flexible bread features a unique 'honeycomb' texture on top and a smooth bottom, perfect for soaking up rich stews. Its complex, nutty flavor profile comes from the fermentation of teff, a tiny but mighty ancient grain that has been a nutritional powerhouse for millennia.
🥗 Ingredients
The Fermentation Starter (Ersho)
- 2 cups Brown or Ivory Teff Flour (ensure it is 100% pure teff for authenticity)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
The Batter Strengthening (Absit)
- 1/2 cup Fermented Teff Liquid (scooped from the top of the fermented batter)
- 1 cup Boiling Water
Final Batter Adjustment
- 1/2 to 1 cup Filtered Water (to reach the consistency of thin crepe batter)
- 1/2 teaspoon Sea Salt (optional, added just before cooking)
👨🍳 Instructions
-
1
In a large glass or ceramic bowl, whisk the teff flour and 2.5 cups of lukewarm water together until a smooth, thick paste forms with no lumps.
-
2
Cover the bowl loosely with a clean kitchen towel or cheesecloth secured with a rubber band. Place it in a warm, draft-free spot (70-75°F) to ferment for 3 full days.
-
3
Check the mixture daily. By day 2, you should see small bubbles on the surface and a thin layer of dark liquid (called 'ersho') forming on top. This is a sign of healthy wild yeast activity.
-
4
On the third or fourth day, when the mixture smells pleasantly sour and bubbly, carefully pour off the dark liquid from the top, but reserve 1/2 cup of it for the 'absit' process.
-
5
To make the 'absit' (the secret to the bubbles), take 1/2 cup of the fermented batter and mix it with 1 cup of boiling water in a small saucepan. Whisk constantly over medium heat until it thickens into a translucent, pudding-like paste.
-
6
Let the thickened absit cool for 10 minutes, then stir it back into the main bowl of fermented batter. This cooked starch helps create the 'eyes' or holes in the bread.
-
7
Add enough fresh filtered water to the bowl to bring the batter to the consistency of heavy cream or thin crepe batter. Whisk thoroughly and let it sit for another 30-60 minutes until bubbles reappear.
-
8
Heat a non-stick 12-inch skillet or a traditional 'mitad' over medium-high heat. Do not grease the pan unless it is prone to sticking; if so, use a very light wipe of oil on a paper towel.
-
9
Pour about 1/2 cup of batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter thinly from the center outward to the edges.
-
10
Cook uncovered for about 30-45 seconds until bubbles (eyes) begin to form across the entire surface and the batter begins to set.
-
11
Cover the pan with a tight-fitting lid and steam for another 1-2 minutes. The steam cooks the top of the bread while the bottom remains smooth and pale.
-
12
Remove the lid and check if the edges are lifting. The injera is done when the top is dry and the edges pull away from the pan. Do not flip the bread.
-
13
Carefully lift the injera out and place it on a flat surface lined with a clean cloth. Allow it to cool completely before stacking, or they will stick together.
💡 Chef's Tips
Use brown teff for a deeper, earthier flavor or ivory teff for a milder, more delicate taste. If your injera isn't forming 'eyes' (holes), your batter might be too thick; add a tablespoon of water at a time to thin it out. Avoid using tap water with high chlorine levels, as it can kill the natural wild yeast needed for fermentation. Never flip the injera; it is designed to be cooked on one side only to maintain its unique texture. Store leftovers wrapped in a damp cloth inside a plastic bag to keep them pliable for up to 3 days.
🍽️ 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' (braised collard greens) for a traditional vegan platter. Roll up individual pieces and serve alongside a honey-wine like Tej for an authentic experience. Use as a gluten-free wrap for breakfast fillings like scrambled eggs with sautéed onions and peppers. Arrange 3-4 overlapping circles on a large platter and pile various stews in the center for communal dining.