Injera: Ethiopian Sourdough Flatbread Recipe
Ingredients
- 500g (4 cups) teff flour
- 1.5L (6.5 cups) water
- 5g (1 tsp) salt
- Optional: 5g (1 tsp) active dry yeast (for faster fermentation)
Introduction: Injera, the spongy, slightly sour flatbread native to Ethiopia, is more than just a food—it’s a key part of Ethiopian and Eritrean culture. Traditionally made from teff flour, this unique flatbread serves as both a plate and a utensil, accompanying a vast array of stews and salads. With its distinctive tangy flavor, injera not only complements a meal but becomes an integral component of the dining experience. Join us in this recipe as we explore how to make injera, from creating the batter to cooking the perfect bread.
Kitchen Equipment Required
- Large Mixing Bowl
- Whisk or Wooden Spoon
- Nonstick Pan or Large Griddle
- Plastic Wrap
- Measuring Cups and Spoons
Cooking Time Total estimated time: 3 days (includes fermentation time)
Instructions
Step 1: Preparing the Batter
In a large mixing bowl, combine the teff flour and 1L (4 cups) of water. Mix well with a whisk or wooden spoon until you achieve a smooth, pancake-like batter. If you are using yeast for quicker fermentation, dissolve it in a little warm water first, then add it to the batter.
Step 2: Fermentation
Cover the bowl with a plastic wrap and let it sit at room temperature for 2 to 3 days to allow fermentation. The batter should develop a slightly sour aroma, characteristic of injera. The top will look spongy with tiny bubbles. If pressing for time, using yeast may shorten fermentation to 24-36 hours.
Step 3: Preparing for Cooking
After fermentation, gently stir the batter. If the liquid has separated, stir to re-incorporate it. Add 5g (1 tsp) of salt and the remaining 500ml (2.5 cups) of water to thin the mixture. The batter should be akin to thin pancake batter.
Step 4: Cooking
Preheat a nonstick pan or a large griddle over medium heat. Do not grease it. Pour about 1/2 cup (approximately 120ml) of the batter onto the pan, tilting the pan to spread it evenly (like making a crêpe). You should see tiny bubbles forming on the surface. Cover the pan with a lid and cook for 3-4 minutes until the edges begin to lift and the center is firm. Do not flip the injera; it should cook on one side only.
Step 5: Cooling
Carefully remove the injera using a spatula and let it cool on a clean cloth, bubble-side up. As it cools, it will become more pliable. Repeat the process with the remaining batter.
Conclusion: Making injera at home may seem daunting due to the long fermentation time, but it is a deeply gratifying endeavor. The result is a flavorful and versatile bread that brings with it the rich culinary traditions of Ethiopia. Whether you pair it with a spicy stew or simply enjoy its unique taste, injera is a testament to the wonders of fermentation and the heart of traditional Ethiopian cuisine. We hope this guide inspires you to bring a piece of this far-reaching culture into your kitchen.
