📝 About This Recipe
The soul of Ethiopian cuisine, Injera is a sourdough flatbread with a unique spongy texture and a pleasant, tangy flavor profile. Crafted from ancient teff grains, this gluten-free marvel serves as both a plate and a utensil, designed to soak up the rich juices of spicy stews. Mastering the slow fermentation process is the secret to achieving the iconic 'eyes' (tiny bubbles) that define a perfect, lace-like crumb.
🥗 Ingredients
The Fermentation Starter (Ersho)
- 2 cups Brown Teff Flour (finely ground; ivory teff can also be used for a milder flavor)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
The Absit (The Pre-gelatinized Binder)
- 1/2 cup Fermented Batter (taken from the top of the fermented mixture)
- 1 cup Boiling Water (rolling boil)
Final Batter Adjustments
- 1/2 cup Fresh Teff Flour (to adjust consistency if needed)
- 1/2 teaspoon Salt (optional, added just before cooking)
- 1/2 cup Warm Water (to thin the batter to a pourable consistency)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together the 2 cups of teff flour and 2.5 cups of lukewarm 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. Place it in a warm, draft-free spot (70-75°F) and let it ferment for 2 to 3 days. You will notice the mixture bubbling and developing a sour aroma.
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3
After 48-72 hours, a layer of dark water may settle on top. This is normal; discard this liquid carefully, as it contains the most intense acidity.
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4
To make the 'Absit' (the secret to the texture), scoop out 1/2 cup of the fermented batter and place it in a small saucepan. Stir in 1 cup of boiling water.
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5
Cook the Absit over medium heat, stirring constantly, until it thickens into a translucent, pudding-like consistency. Remove from heat and let it cool until it is just warm to the touch.
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6
Whisk the cooled Absit back into the main bowl of fermented batter. This step activates the starches and ensures the 'eyes' form during cooking.
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7
Add the salt and enough warm water to the batter until it reaches the consistency of heavy cream or thin crepe batter. Let this final mixture sit for another 30-60 minutes to bubble up.
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8
Heat a non-stick 12-inch skillet or a traditional 'mitad' over medium-high heat. The surface is ready when a drop of water dances and evaporates immediately.
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9
Starting at the outside edge of the pan, pour the batter in a steady stream, moving in a spiral motion toward the center until the bottom is thinly and evenly coated.
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10
Allow the injera to cook uncovered for about 30-45 seconds. You will see holes (the 'eyes') begin to form across the entire surface.
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11
Once the holes have formed and the batter has set, cover the pan with a tight-fitting lid to steam the top of the bread for another 60-90 seconds.
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12
Remove the lid. The injera is done when the edges lift slightly from the pan and the top is dry but soft. Do not flip the bread; injera is cooked on one side only.
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13
Gently slide the injera onto a flat plate lined with a clean cloth. Repeat the process with the remaining batter, stacking the cooled breads on top of each other to keep them moist.
💡 Chef's Tips
Always use filtered water, as chlorine can inhibit the natural wild yeast fermentation. If your injera doesn't have many 'eyes,' your batter might be too thick; whisk in a tablespoon of warm water at a time to thin it. Do not stack the injera while they are piping hot, or they will stick together; let each one cool for a minute before adding to the stack. If the batter is too sour for your taste, discard more of the fermentation liquid on day 3 and replace it with fresh water. For a shortcut, you can add 1/2 teaspoon of active dry yeast, though the flavor will not be as complex as the traditional method.
🍽️ Serving Suggestions
Serve as the base for 'Doro Wat' (spicy Ethiopian chicken stew). Pair with 'Misir Wat' (spiced red lentils) and 'Gomen' (collard greens) for a vegetarian feast. Roll up individual pieces and serve alongside 'Tib's (sautéed meat) for easy dipping. Enjoy with a glass of 'Tej' (Ethiopian honey wine) to complement the tanginess. Use leftovers for 'Injera Firfir', where the bread is torn and sautéed with berbere spices and clarified butter.