📝 About This Recipe
Experience the tangy, spongy, and utterly unique foundation of East African cuisine with this traditional fermented flatbread. Made primarily from ancient teff grain, Injera serves as both a plate and a utensil, boasting a complex sourdough-like flavor and a distinctive 'honeycomb' texture. It is a masterpiece of fermentation that transforms simple flour and water into a soft, crepe-like marvel that perfectly balances spicy stews.
🥗 Ingredients
The Ersho (Sourdough Starter)
- 1 cup Ivory or Brown Teff Flour (finely ground)
- 1.5 cups Lukewarm Water (filtered is best)
Main Batter
- 2 cups Ivory or Brown Teff Flour (additional to the starter)
- 1 cup All-Purpose Flour (optional, helps with elasticity for beginners)
- 2-3 cups Lukewarm Water (added gradually to reach crepe-like consistency)
- 1/2 teaspoon Active Dry Yeast (optional, to ensure rise in cooler climates)
- 1 teaspoon Sea Salt (added just before cooking)
The Absit (The Secret Pre-Gelatinized Binder)
- 1/2 cup Fermented Batter (taken from the main fermented batch)
- 1 cup Boiling Water
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk 1 cup of teff flour with 1.5 cups of water until smooth. Cover loosely with a cheesecloth and let it sit at room temperature for 24-48 hours until bubbles form and it smells slightly sour.
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2
After the initial fermentation, add the remaining 2 cups of teff flour and 1 cup of all-purpose flour to the starter. Gradually whisk in 2 cups of lukewarm water until you have a thick, smooth paste.
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3
Cover the bowl again and let it ferment for another 24 hours. You will see liquid rising to the top; do not discard this 'black water' unless it smells unpleasantly pungent; usually, you just stir it back in.
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4
Prepare the 'Absit': Take 1/2 cup of your 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.
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5
Let the Absit cool for 10 minutes, then whisk it back into the main batch of batter. This step is crucial for creating the 'eyes' (the bubbles) in the flatbread.
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6
Add the salt and enough additional lukewarm water to the batter to achieve the consistency of thin heavy cream or crepe batter. Let it rest for 30-60 minutes until bubbles begin to reappear on the surface.
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7
Heat a non-stick 12-inch skillet or a traditional 'mitad' over medium-high heat. The surface is ready when a drop of water sizzles and dances off immediately.
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8
Pour about 1/2 to 3/4 cup of batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion, moving from the center outward to create a large, thin circle.
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9
Cook uncovered for about 30-45 seconds. You will see tiny bubbles (the 'eyes') forming across the entire surface of the bread.
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10
Once the bubbles have formed and the batter has set, cover the pan with a tight-fitting lid. Steam for another 1-2 minutes. The injera is done when the edges slightly lift and the top is dry to the touch.
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11
Do not flip the injera; it only cooks on one side. Carefully slide it out of the pan onto a flat plate lined with a clean kitchen towel.
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12
Repeat the process with the remaining batter, stacking the finished injera on top of each other once they have cooled slightly (stacking them hot will make them stick).
💡 Chef's Tips
Use 100% teff flour for a gluten-free and more authentic sour flavor, but be aware it is harder to handle. If your injera isn't forming 'eyes,' your batter might be too thick; whisk in a tablespoon of water at a time to thin it out. Avoid greasing the pan if possible; a high-quality non-stick surface is essential for the characteristic smooth bottom. Temperature is key: if the pan is too hot, the bottom burns before the top steams; if too cool, the eyes won't open. Store leftover injera wrapped tightly in plastic wrap at room temperature for 2 days or refrigerate for up to 5 days.
🍽️ Serving Suggestions
Serve as the base for 'Doro Wat' (spicy chicken stew) or 'Misir Wat' (red lentil stew). Roll extra pieces into cigars to serve on the side for scooping up extra sauce. Pair with a refreshing glass of 'Tej' (Ethiopian honey wine) or a light lager. Incorporate a side of 'Ayib' (Ethiopian fresh cheese) to balance the heat of the stews. Always serve at room temperature—the contrast between the cool bread and hot stew is traditional.