📝 About This Recipe
Injera is more than just a flatbread; it is the soul of the Ethiopian table, serving as both a plate and a utensil for communal dining. Crafted from ancient, gluten-free teff flour, this fermented sourdough crepe boasts a unique spongy texture and a delightfully complex tang. Whether you choose the earthy richness of brown teff or the milder profile of white teff, this recipe guides you through the traditional fermentation process to achieve those iconic 'eyes' or bubbles that define a perfect Injera.
🥗 Ingredients
The Starter (Ersho)
- 2 cups Teff Flour (Brown or ivory/white teff flour)
- 2.5 cups Filtered Water (Lukewarm, chlorine-free is best for fermentation)
- 1/2 teaspoon Active Dry Yeast (Optional; only if starting from scratch without an existing starter)
The Dough (Absit)
- 1/2 cup Reserved Fermented Batter (Taken from the main fermented mixture)
- 1 cup Boiling Water (For thinning the cooked absit)
Final Batter Adjustment
- 1 cup Additional Teff Flour (To adjust consistency if needed)
- 1/2 to 1 cup Lukewarm Water (To achieve a pourable crepe-like consistency)
- 1 teaspoon Sea Salt (Added just before cooking)
- 1/4 teaspoon Baking Powder (Optional; helps ensure bubbles if fermentation was weak)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, combine 2 cups of teff flour with 2.5 cups of lukewarm water. If you don't have a pre-existing starter, whisk in the yeast. Mix thoroughly until no lumps remain.
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2
Cover the bowl loosely with a clean kitchen towel or cheesecloth. Place it in a warm, dark spot in your kitchen to ferment for 2 to 4 days. You will notice the mixture bubbling and developing a sour aroma.
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3
Each day, check the batter. If a dark liquid (ersho) forms on top, you can pour some off or stir it back in for a more sour flavor. On the third day, the batter should be very bubbly and smell pleasantly fermented.
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4
To make the 'Absit' (the secret to the spongy texture), take 1/2 cup of your fermented batter and place it in a small saucepan. Stir in 1/2 cup of water and bring to a boil, stirring constantly until it thickens into a paste.
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5
Remove the thickened Absit from heat and let it cool for 5-10 minutes. Once warm but not scalding, whisk it back into the main fermented batter bowl. This step gelatinizes the starch and ensures the 'eyes' form.
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6
Cover the bowl again and let it sit for another 1 to 2 hours. The batter will become very active and airy during this final rest.
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7
Check the consistency. It should be thinner than pancake batter but thicker than milk—similar to a heavy cream or crepe batter. Add a little lukewarm water if it's too thick, and stir in the salt.
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8
Heat a non-stick skillet or a traditional 'Mitad' (electric griddle) over medium-high heat. The surface must be hot enough that a drop of water sizzles and dances immediately.
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9
Pour about 1/2 to 3/4 cup of batter into the center of the pan (or use a pitcher). Quickly tilt the pan in a circular motion to spread the batter thinly and evenly from the center outward.
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10
Wait for about 30-45 seconds until small holes (the 'eyes') begin to form across the entire surface. Do not flip the bread.
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11
Once the holes have formed and the edges start to lift slightly, cover the pan with a tight-fitting lid. Steam for another 1-2 minutes until the top is set and no longer looks wet.
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12
Carefully remove the Injera using a thin spatula or a traditional straw mat (sefed). Place it on a flat surface covered with a clean cloth to cool. Do not stack them while hot, or they will stick together.
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13
Repeat the process with the remaining batter. Once the Injera are completely cool, they can be stacked and served.
💡 Chef's Tips
Always use a non-stick pan or a well-seasoned clay griddle to prevent sticking without using oil. If your Injera doesn't have enough 'eyes', your batter might be too thick; try thinning it with a little more water. The 'Absit' step is crucial for the authentic texture; skipping it often results in a cracked, brittle bread. Fermentation time depends on the temperature of your kitchen; in summer, it may take only 2 days, while winter may require 4. Avoid using metal utensils to stir the fermenting batter; wood or plastic is preferred to maintain the culture's health.
🍽️ Serving Suggestions
Serve as the base for 'Doro Wat' (spicy Ethiopian chicken stew). Pair with 'Misir Wat' (spicy red lentils) and 'Gomen' (collard greens) for a vegetarian feast. Roll up extra pieces to serve on the side for scooping up sauces. Enjoy with a cup of strong Ethiopian coffee or a glass of 'Tej' (honey wine). Use it to wrap 'Tibbs' (sautéed meat) for a portable, flavorful meal.