Homemade Injera: Authentic Ethiopian Flatbread

Ingredients

• 2 cups (240g) teff flour 2 cups (240g) teff flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for greasing the pan Vegetable oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 38g, 0g
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the teff flour, water, yeast, and salt. Stir well until a smooth batter forms.
2. 2.
   Cover the bowl with a clean kitchen towel and let the batter ferment at room temperature for 24 hours.
3. 3.
   After fermentation, the batter will have a slightly sour smell. Stir the batter gently to incorporate any liquid that may have separated.
4. 4.
   Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil.
5. 5.
   Pour a ladleful of the batter onto the hot skillet, swirling it around to form a thin, circular shape.
6. 6.
   Cook the injera for about 2 minutes until the edges start to lift and the surface is covered in bubbles.
7. 7.
   Remove the injera from the skillet and let it cool on a wire rack. Repeat the process with the remaining batter.

Treat your ingredients with care...

• Teff flour — Ensure you are using 100% teff flour for an authentic taste and texture. If unavailable, you can substitute a mixture of half teff flour and half all-purpose flour.

Tips & Tricks

• Adjust the thickness of the injera by adding more or less batter to the skillet.
• Make sure the skillet is well-greased to prevent sticking.
• Serve the injera warm for the best taste and texture.
• Leftover injera can be stored in an airtight container in the refrigerator for up to 3 days.
• If you prefer a stronger sour taste, you can increase the fermentation time by an additional 12-24 hours.

Serving advice

Serve injera as a base for Ethiopian stews and dishes such as Doro Wat (spicy chicken stew) or Misir Wat (spiced lentil stew). Tear off pieces of injera and use them to scoop up the flavorful stews.

Presentation advice

Arrange the injera on a large platter, overlapping the pieces slightly to create an inviting display. Garnish with fresh herbs or sprinkle with berbere spice for an extra touch of color and flavor.