📝 About This Recipe
Injera is more than just a flatbread; it is the soul of Ethiopian and Eritrean cuisine, serving as both a plate and a utensil. This sourdough-risen masterpiece is made from ancient teff grain, offering a unique tangy flavor and a soft, spongy texture characterized by its signature 'eyes.' Rich in nutrients and naturally gluten-free, this side portion is the perfect canvas for soaking up rich stews and spicy sauces.
🥗 Ingredients
The Fermentation Starter (Ersho)
- 2 cups Brown Teff Flour (finely ground, ivory teff can be used for a milder flavor)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
- 1/2 teaspoon Active Dry Yeast (optional, only used to jumpstart fermentation for beginners)
The Absit (Thickening Paste)
- 1/2 cup Fermented Batter (taken from the top of the fermented mixture)
- 1 cup Boiling Water (rolling boil)
Final Batter Adjustment
- 1/2 to 1 cup Filtered Water (added gradually to reach crepe-like consistency)
- 1/2 teaspoon Sea Salt (to taste, added just before cooking)
- 1/4 teaspoon Baking Soda (optional, helps create more 'eyes' if fermentation is 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, thick paste forms. If using yeast, whisk it into the water first.
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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
On the third day, do not stir the mixture. Carefully pour off and discard the dark liquid (ersho) that has settled on top of the batter.
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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, porridge-like consistency. Let it cool for 10-15 minutes 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 process gelatinizes the starch and ensures the injera stays soft and flexible.
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7
Add enough additional filtered water to the batter until it reaches the consistency of thin crepe batter or heavy cream. Cover and let it rest for another 1-2 hours until bubbles reappear.
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8
Heat a non-stick skillet or a traditional 'mitad' over medium-high heat. The surface is ready when a drop of water dances and evaporates instantly.
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9
Pour about 1/2 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion, starting from the outside and moving inward, to create a thin, even layer.
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10
Cook uncovered for about 30-45 seconds. You will see small holes (the 'eyes') forming across the entire surface as the batter sets.
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11
Once the eyes have formed and the surface looks matte (no longer wet), cover the pan with a tight-fitting lid. Steam for another 1 minute to finish cooking the top.
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12
Remove the lid and carefully slide a thin spatula under the edges. Gently lift the injera and transfer it to a flat plate lined with a clean towel. Do not stack them while hot, or they will stick.
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13
Repeat the process with the remaining batter. Once cooled, you can stack the injera with layers of parchment paper or towels between them.
💡 Chef's Tips
Always use filtered water, as chlorine in tap water can inhibit the natural fermentation process. If your injera is cracking, your batter is likely too thick; add a tablespoon of water at a time to thin it out. Never flip injera! It is cooked on one side only, with the steam finishing the top. If the 'eyes' aren't forming, ensure your pan is hot enough before pouring the batter. For a milder flavor, you can substitute 1/4 of the teff flour with all-purpose flour, though this will introduce gluten.
🍽️ Serving Suggestions
Serve as a base for 'Doro Wat' (spicy Ethiopian chicken stew) to soak up the flavorful berbere sauce. Pair with 'Misir Wat' (spicy red lentils) for a delicious vegan-friendly meal. Roll up individual pieces and serve alongside a fresh 'Azifa' (green lentil salad). Enjoy with a cup of strong Ethiopian coffee or a glass of 'Tej' (honey wine). Use extra pieces to make 'Injera Firfir' by sautéing torn bits with clarified butter and spices.