📝 About This Recipe
Experience the soul of Ethiopia with this authentic, 100% Teff Injera, a naturally gluten-free sourdough flatbread that is as nutritious as it is delicious. This ancient grain powerhouse offers a unique tangy flavor profile and a soft, spongy texture specifically designed to scoop up hearty stews. Rich in plant-based protein and iron, this fermented masterpiece is the essential foundation for any traditional Ethiopian feast.
🥗 Ingredients
The Starter (Ersho)
- 2 cups Brown or Ivory Teff Flour (finely ground, high-quality ancient grain)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
The Absit (Pre-gelatinized Dough)
- 1/2 cup Fermented Batter (from the starter) (taken from the top of your fermented mix)
- 1 cup Water (boiling)
Final Batter Adjustment
- 1/2 to 1 cups Filtered Water (to reach crepe-like consistency)
- 1/2 teaspoon Sea Salt (optional, added just before cooking)
- 1 teaspoon Non-stick Oil (only for seasoning the pan if not using non-stick)
👨🍳 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 secured with a rubber band. Place it in a warm, dark spot (70-75°F) to ferment for 3 to 4 days.
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3
Check the batter daily. You will see bubbles forming and a thin layer of dark liquid (called 'ersho') settling on top. Do not stir it yet; this fermentation creates the signature sour flavor.
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4
On the final day, carefully pour off and discard the dark liquid from the surface. Stir the remaining thick batter thoroughly.
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5
To make the 'Absit' (the secret to the 'eyes' or holes in the bread), take 1/2 cup of your fermented batter and whisk it into 1 cup of boiling water in a small saucepan.
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6
Cook the Absit over medium heat, stirring constantly, until it thickens into a translucent, pudding-like consistency. Let it cool until it is just warm to the touch.
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7
Whisk the cooled Absit back into your main fermented batter. Add more lukewarm water gradually until the batter reaches the consistency of a thin crepe batter or heavy cream.
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8
Let the final batter rest for 30-60 minutes. You will see bubbles rapidly forming on the surface; this is the sign that your Injera is ready to cook.
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9
Heat a 12-inch non-stick skillet or a traditional 'mitad' over medium-high heat. The pan is ready when a drop of water dances and evaporates instantly.
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10
Starting from the outside edge of the pan, pour about 1/2 to 3/4 cup of batter in a steady spiral motion toward the center until the bottom is covered.
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11
Wait for about 30 seconds until the 'eyes' (tiny holes) begin to form across the entire surface. Do not flip the bread.
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12
Cover the pan with a tight-fitting lid and steam for 1-2 minutes. The Injera is done when the edges pull away slightly and the top is set and no longer wet.
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13
Gently remove the Injera using a flat spatula and place it on a flat surface covered with a clean cloth. Let it cool completely before stacking, or they will stick together.
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14
Repeat the process with the remaining batter, wiping the pan with a dry cloth between each one.
💡 Chef's Tips
Always use filtered water as chlorine can inhibit the natural yeast growth during the long fermentation. If your Injera doesn't have 'eyes,' your batter is likely too thick; whisk in a tablespoon of water at a time to thin it out. Never flip Injera; it is a single-sided bread that cooks through the steam trapped by the lid. For a milder flavor, ferment for only 2 days; for a traditional sharp tang, go for the full 4 days. To store, wrap cooled Injera in plastic wrap or a zip-top bag to prevent them from drying out and becoming brittle.
🍽️ Serving Suggestions
Serve as a base plate for Misir Wot (spicy red lentil stew) and Kik Alicha (yellow split pea stew). Pair with a refreshing glass of Tej (Ethiopian honey wine) or a bold Ethiopian coffee. Roll up extra pieces and serve them on the side for guests to use as utensils. Accompany with a fresh tomato and onion salad (Timatim Salata) to balance the rich, spicy stews. Arrange a variety of vegetable 'Alichas' in small mounds around the edges for a beautiful presentation.