📝 About This Recipe
Hailing from the cool, rugged highlands of Ethiopia, Barley Injera offers a nutty, earthy depth that distinguishes it from its more common Teff-based cousin. This ancient flatbread features the characteristic 'ayen' (eyes) or honeycomb texture, providing a soft, spongy crumb that is perfect for soaking up rich stews. It is a nutritious, fiber-rich staple that brings a unique sourdough tang and a beautiful golden-brown hue to any traditional Ethiopian spread.
🥗 Ingredients
The Starter (Ersho)
- 1/2 teaspoon Active Dry Yeast (only needed if you do not have a pre-existing starter)
- 1/4 cup Warm Water (between 100°F and 110°F)
Main Batter
- 3 cups Roasted Barley Flour (finely ground; lightly roasted barley provides better flavor)
- 1 cup All-Purpose Flour (helps with elasticity and prevents cracking)
- 4-5 cups Lukewarm Water (added gradually to achieve a crepe-like consistency)
- 1 teaspoon Sea Salt (added only just before cooking)
The Absit (Thickening Agent)
- 1/2 cup Fermented Batter (taken from the main fermented mix)
- 1 cup Boiling Water (used to cook the small portion of batter)
👨🍳 Instructions
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1
In a large glass or ceramic bowl, whisk together the barley flour and all-purpose flour until well combined.
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2
Slowly add 3 cups of lukewarm water and the yeast (if using). Use your hands or a whisk to mix into a thick, smooth paste, ensuring there are no lumps.
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3
Cover the bowl tightly with plastic wrap or a lid and let it sit at room temperature in a dark place for 2 to 3 days. You will notice bubbles forming and a pleasant sour aroma developing.
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4
After the fermentation period, a layer of dark liquid (ersho) may form on top. You can pour off a little if you prefer a milder taste, or stir it back in for maximum tang.
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5
To make the 'Absit': take 1/2 cup of the fermented batter and place it in a small saucepan. Stir in 1 cup of boiling water and cook over medium heat, stirring constantly, until it thickens into a translucent, pudding-like consistency. Let this cool for 15 minutes.
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6
Whisk the cooled Absit back into the main batter. This step is crucial as it creates the 'eyes' (bubbles) in the injera.
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7
Add the remaining 1-2 cups of water and the salt. The final batter should be thinner than pancake batter—similar to heavy cream or a thin crepe batter.
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8
Let the batter rest for another 30-60 minutes until you see small bubbles appearing on the surface again.
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9
Heat a non-stick skillet or a traditional 'mitad' over medium-high heat. The surface is ready when a drop of water dances and evaporates instantly.
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10
Pour about 1/2 cup of batter in a circular motion, starting from the outside of the pan and spiraling inward until the center is filled.
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11
Cook uncovered for about 30-45 seconds until holes (eyes) begin to form across the entire surface and the batter starts to set.
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12
Cover the pan with a tight-fitting lid and steam for another 1-2 minutes. The injera is done when the edges slightly lift and the top is dry to the touch. Do not flip it!
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13
Remove the injera carefully using a flat plate or a woven 'mesob' and let it cool on a clean cloth. Stack them as they cool to keep them soft.
💡 Chef's Tips
If your injera is cracking, your batter might be too thick; whisk in a little more water. Avoid using a cast iron skillet unless it is exceptionally well-seasoned; a high-quality non-stick pan is the best modern substitute for a clay mitad. Don't skip the 'Absit' step; it is the secret to getting the characteristic porous texture that holds onto sauces. Ensure the lid is tight during the steaming phase to cook the top of the bread without drying out the bottom. Barley flour can be found at health food stores, but for the most authentic flavor, look for 'Roasted Barley Flour' in Ethiopian markets.
🍽️ Serving Suggestions
Serve as a base for 'Doro Wat' (spicy chicken stew) for a classic highland experience. Pair with 'Gomen' (braised collard greens) to complement the earthy notes of the barley. Enjoy with a side of 'Ayib' (Ethiopian fresh cheese) to balance the sourdough tang. Serve alongside a pot of strong Ethiopian coffee or 'Tej' (honey wine). Use extra pieces to make 'Injera Firfir'—a breakfast dish made of torn injera sautéed in berbere sauce.