📝 About This Recipe
While Teff is the traditional king of Ethiopian grains, Wheat Injera offers a beautifully mild, soft, and slightly sweet alternative that is beloved in many Ethiopian households. This fermented flatbread retains the signature 'eyes' (honeycomb bubbles) and delightful tang that characterize authentic Injera, making it the perfect edible utensil for scooping up spicy stews. It is a versatile staple that bridges the gap between traditional Ethiopian techniques and accessible pantry ingredients.
🥗 Ingredients
The Starter (Ersho)
- 1 teaspoon Active dry yeast (to kickstart fermentation)
- 1/2 cup Warm water (approximately 105°F)
- 1/4 cup Whole wheat flour (for depth of flavor)
Main Batter
- 3 cups All-purpose flour (sifted)
- 1 cup Whole wheat flour (provides structure and color)
- 3.5 to 4 cups Lukewarm water (added gradually to reach crepe-like consistency)
- 1 teaspoon Salt (added only just before cooking)
The Absit (Thickening Agent)
- 1/2 cup Fermented batter (taken from the main fermented batch)
- 1 cup Boiling water
👨🍳 Instructions
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1
In a small bowl, dissolve the yeast in 1/2 cup warm water. Stir in 1/4 cup whole wheat flour, cover, and let it sit for 30 minutes until bubbly to create your 'Ersho' starter.
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2
In a very large mixing bowl, combine the 3 cups of all-purpose flour and 1 cup of whole wheat flour. Gradually whisk in 3 cups of lukewarm water and your yeast starter until a smooth, thick paste forms.
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3
Cover the bowl tightly with plastic wrap or a lid. Let the batter ferment at room temperature in a dark place for 24 to 48 hours. You will see bubbles and a liquid layer (called 'Agert') forming on top; this is normal.
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4
After fermentation, carefully pour off the dark liquid that has settled on top of the batter. This liquid contains the most intense sourness; removing it balances the flavor.
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5
To make the 'Absit' (the secret to the texture), scoop out 1/2 cup of your 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. Let it cool for 10-15 minutes until lukewarm.
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7
Pour the cooled Absit back into the main batter. Add another 1/2 to 1 cup of water and whisk vigorously. The final batter should be thin—thinner than pancake batter, similar to heavy cream.
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8
Cover the batter again and let it rest for another 2 to 3 hours. This 'second rise' ensures the batter is airy enough to create the 'eyes' (holes) on the surface.
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9
Stir in the salt. Heat a non-stick crepe pan or a traditional 'Mitad' over medium-high heat. You'll know it's ready when a drop of water sizzles and dances off the surface.
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10
Pour about 1/2 cup of batter into the center of the pan and quickly tilt the pan in a circular motion to spread the batter toward the edges. Start from the outside and spiral inward for a traditional look.
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11
Cook uncovered for about 30-45 seconds. Once the 'eyes' or holes have formed across the entire surface and the batter has set, cover the pan with a tight-fitting lid.
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12
Steam under the lid for another 1 minute. The Injera is done when the edges start to lift slightly and the top is dry to the touch. Do not flip the Injera; it only cooks on one side.
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13
Carefully remove the Injera using a flat plate or a straw mat (Mesob). Place it on a clean kitchen towel to cool. Do not stack them while hot, or they will stick together.
💡 Chef's Tips
The 'Absit' step is crucial; it acts as a pre-gelatinized starch that gives the Injera its characteristic elasticity and prevents it from cracking. If your Injera doesn't have enough 'eyes', your batter may be too thick; try thinning it with a tablespoon of water at a time. Always use a non-stick pan or a very well-seasoned cast iron skillet; never grease the pan with oil as it prevents the 'eyes' from forming properly. Temperature matters—if the pan is too cold, the bubbles won't pop; if it's too hot, the bottom will burn before the top steams. For a more authentic 'sour' flavor, let the batter ferment for the full 48 hours in a warm spot in your kitchen.
🍽️ Serving Suggestions
Serve as the base for 'Doro Wat' (spicy chicken stew) so the bread can soak up the rich, buttery sauce. Pair with 'Misir Wat' (spicy red lentils) and 'Gomen' (collard greens) for a vibrant vegetarian platter. Roll up individual pieces and serve alongside 'Siga Tibs' (sautéed beef) for easy dipping. Enjoy any leftovers for breakfast as 'Injera Firfir', tossed with berbere spice and clarified butter. Pairs beautifully with traditional Ethiopian honey wine (Tej) or a strong, dark-roast Ethiopian coffee.