📝 About This Recipe
In the lush, high-altitude regions of Ethiopia where corn thrives, this vibrant variation of the classic sourdough flatbread is a beloved daily staple. Unlike the more common grey-toned teff injera, Corn Injera boasts a beautiful golden hue and a subtle, sweet-savory profile that perfectly balances its signature fermented tang. Its soft, spongy texture and iconic 'eyes' (tiny air bubbles) make it the ultimate edible utensil for scooping up hearty stews and spicy wats.
🥗 Ingredients
The Fermentation Starter (Ersho)
- 2 cups Yellow Cornmeal (finely ground, high quality)
- 1/2 cup All-purpose Flour (helps with elasticity and structure)
- 2 1/2 cups Warm Water (filtered, between 90-100°F)
- 1/2 teaspoon Active Dry Yeast (optional, helps kickstart the process if you don't have old starter)
The Batter Base (Absit)
- 1/2 cup Fermented Batter (taken from the fermented starter above)
- 1 cup Boiling Water (must be at a rolling boil)
Final Batter Adjustments
- 1/2 to 1 cup Warm Water (to reach a pourable consistency)
- 1/2 teaspoon Salt (added just before cooking)
- 1/4 teaspoon Baking Powder (optional, for extra 'eyes' if fermentation is young)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together the finely ground cornmeal and all-purpose flour until well combined.
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2
Slowly add the 2.5 cups of warm water (and yeast, if using) to the flour mixture. Stir vigorously with a wooden spoon until a smooth, thick paste forms with no lumps.
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3
Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it sit in a warm, draft-free spot (like an unlit oven) for 48 to 72 hours. You will see bubbles and a liquid layer (ersho) forming on top; this is the fermentation magic happening.
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4
After the fermentation period, pour off the dark liquid that has settled on top of the batter. Do not stir it back in; this liquid contains the strongest sourness which can be overwhelming.
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5
To make the 'Absit' (the secret to the texture): Scoop out 1/2 cup of the thick fermented batter and place it in a small saucepan. Whisk in 1 cup of boiling water.
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6
Cook the Absit mixture over medium heat, stirring constantly, until it thickens into a translucent, porridge-like consistency. This takes about 3-5 minutes. Let it cool until it is just warm to the touch.
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7
Pour the cooled Absit back into the main bowl of fermented batter. Whisk thoroughly to combine. This cooked starch helps create the flexible, 'rubbery' texture characteristic of good injera.
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8
Add enough warm water to the batter to achieve the consistency of heavy cream or thin pancake batter. Whisk in the salt and optional baking powder. Let the batter rest for 30-60 minutes; it should look bubbly and active.
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9
Heat a non-stick crepe pan or a traditional 'mitad' over medium-high heat. Test the heat by splashing a drop of water; it should dance and evaporate instantly.
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10
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 spread the batter into a thin, even circle.
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11
Wait for about 30 seconds until the 'eyes' (holes) begin to form across the entire surface and the edges start to dry. Do not flip the injera.
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12
Cover the pan with a tight-fitting lid and steam for 1-2 minutes. The steam cooks the top while the bottom stays soft. The injera is done when the top is set and no longer looks wet.
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13
Carefully lift the injera using a spatula (or a traditional straw mat) and transfer it to a flat plate lined with a clean cloth. Let it cool completely before stacking, or they will stick together.
💡 Chef's Tips
Use the finest cornmeal available; if yours is gritty, pulse it in a high-speed blender before starting. If your injera isn't forming 'eyes,' your batter might be too thick; add a tablespoon of warm water at a time to thin it out. Never grease the pan heavily; a tiny drop of oil wiped away with a paper towel is all you need for a non-stick surface. Allow the injera to cool individually on a cloth before stacking; the steam from a hot stack will make them soggy. If the batter smells overly sour or 'off' (not pleasantly tangy), discard it and start over; fermentation is sensitive to temperature.
🍽️ Serving Suggestions
Serve as the base for 'Key Wat' (spicy beef stew) or 'Misir Wat' (red lentil stew). Roll several pieces tightly and slice them into 'Injera Fit-fit' to be tossed with a tangy sunflower seed dressing. Pair with a glass of 'Tej' (Ethiopian honey wine) for a truly authentic experience. Use it to scoop up 'Gomen' (braised collard greens) for a healthy, vegetable-forward meal. Great as a breakfast wrap filled with scrambled eggs and 'Niter Kibbeh' (spiced clarified butter).