📝 About This Recipe
Injera is more than just a sourdough flatbread; it is the heart, plate, and utensil of Ethiopian cuisine. Traditionally made from Teff, an ancient gluten-free grain, this spongy, tangy crepe undergoes a multi-day fermentation process to develop its signature 'eyes' and complex flavor profile. This vegan and dairy-free staple is essential for a true communal dining experience, perfect for scooping up spicy stews and vibrant vegetable sautés.
🥗 Ingredients
The Starter Ferment
- 2 cups Ivory or Brown Teff Flour (finely ground; brown offers deeper flavor, ivory is milder)
- 2.5 cups Filtered Water (lukewarm, approximately 90°F)
- 1/4 teaspoon Active Dry Yeast (optional, helps jumpstart the wild fermentation)
The Absit (Thickening Paste)
- 1/2 cup Fermented Batter (from above) (taken from the top of the fermented mixture)
- 1 cup Water (for boiling)
Final Batter Adjustment
- 1/2 to 1 cup Filtered Water (to reach crepe-like consistency)
- 1/2 teaspoon Sea Salt (added just before cooking)
- 1/4 teaspoon Baking Powder (optional, ensures extra 'eyes' if fermentation was weak)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together the teff flour and lukewarm water until a smooth, thin paste forms. If using yeast, whisk it in now.
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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 4 days. The time depends on the warmth of your kitchen.
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3
Check the batter daily. You will see bubbles forming and a layer of dark liquid (ersho) on top. This is normal. By day 3, it should smell pleasantly sour and yeasty.
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4
On the day of cooking, discard the dark liquid that has risen to the top. Do not stir it back in, as this removes the excess bitterness.
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5
To make the 'Absit' (the secret to the texture): 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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6
Let the Absit cool for 10 minutes, then stir it back into the main bowl of fermented batter. This cooked starch helps the injera become flexible and creates the 'eyes'.
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7
Add the sea salt and enough additional water to the batter so that it reaches the consistency of a thin crepe batter or heavy cream. Let it rest for 30 minutes; it will bubble up again.
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8
Heat a non-stick skillet or a traditional 'mitad' over medium-high heat. You do not need oil if the surface is truly non-stick.
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9
Pour about 1/2 cup of batter into the center of the pan and quickly swirl the pan in a circular motion to spread the batter to the edges, moving from the outside in.
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10
Wait for about 30-45 seconds until holes (the 'eyes') begin to form across the entire surface of the bread. Do not flip the injera.
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11
Once the holes have formed and the batter has lost its raw sheen, cover the pan with a tight-fitting lid for 1 minute to steam the top of the bread.
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12
Remove the lid and check if the edges are lifting slightly. Use a thin spatula to gently slide the injera onto a plate lined with a clean cloth.
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13
Repeat the process with the remaining batter. Avoid stacking the injera directly on top of each other while hot, or they will stick. Let them cool slightly first.
💡 Chef's Tips
If your injera is too brittle, your 'Absit' step was likely skipped or the batter was too thick. For a milder flavor, ferment for only 2 days; for a traditional sharp tang, go for 4 days. Avoid using a cast iron skillet unless it is exceptionally well-seasoned, as the batter is very prone to sticking. If no bubbles/eyes are forming, whisk in a pinch of baking powder to the batter right before cooking to provide an extra lift. Always use filtered water, as chlorine in tap water can sometimes inhibit the natural fermentation process.
🍽️ Serving Suggestions
Serve as a base for Misir Wot (Spicy Red Lentil Stew) and Gomen (Collard Greens). Pair with a chilled glass of Tej (Ethiopian Honey Wine) or a crisp dry Riesling. Place several overlapping pieces on a large platter and top with various mounds of 'Wot' stews. Roll up extra pieces into 'cigars' to serve on the side for extra scooping. Enjoy with a traditional Ethiopian Coffee Ceremony after the meal.