Injera

About This Recipe

Injera is made from teff flour fermented for 2–3 days to create a sourdough batter that is then poured onto a hot griddle. The bread is uniquely spongy and porous, designed to scoop up stews and salads. The slight sourness complements the rich, spiced dishes of Ethiopian cuisine. Making injera at home is a rewarding project that transforms your Ethiopian cooking.

Ingredients

Serves 6

• 300 gteff flour
• 400 mlwater(room temperature)
• 1 tspactive dry yeast(optional for faster fermentation)
• ½ tspsalt

Instructions

1. 1

   Mix and ferment

   Whisk teff flour with water (and yeast if using) until smooth. Cover loosely with a cloth and leave at room temperature for 2–3 days until bubbly and slightly sour.

   In a warm kitchen, 2 days is usually enough. Cold kitchens may need 3 days.

2. 2

   Prepare the batter

   Stir the fermented batter. Season with salt. Add a little water if it looks too thick — it should pour easily like a thin pancake batter.

3. 3

   Cook

   Heat a large non-stick skillet over medium-high heat. Pour in a ladleful of batter in a circular motion from the outside in. Cover with a lid and cook 2–3 minutes until the surface is dry and full of holes. Do not flip.

4. 4

   Cool

   Transfer to a clean cloth to cool. Injera firms up slightly as it cools.

Variations

• •

  Mix 50/50 with regular flour for milder flavour.

• •

  Add a pinch of fenugreek for extra depth.

Storage

Wrap in foil or cloth and refrigerate up to 3 days. Reheat briefly in a dry pan.