Injera is a traditional flatbread from Ethiopia and Eritrea. Thicker than a crêpe but thinner than a pancake, it is known for its distinctive tangy flavour.
INJERA, THE TRADITIONAL ETHIOPIAN FLATBREAD
Injera is a popular Ethiopian flatbread with a characteristic tangy flavour that plays an essential role in Ethiopian cuisine and culture.
It is made from teff, the smallest grain in the world, renowned for its exceptional nutritional value and widely regarded as a superfood. Its flavour is similar to that of sourdough bread. Traditionally, injera is cooked on a hot griddle or frying pan, where the batter develops its signature light, spongy texture as tiny air bubbles form during cooking.
Injera is the perfect accompaniment to stews, as its porous texture absorbs sauces beautifully. It is traditionally served with doro wat, along with cheese, spinach and other stews or vegetable dishes. It also pairs wonderfully with a wide variety of curries and Indian side dishes.
RECIPE
Ingredients
- 2 cups teff flour
- 2 cups wheat flour
- ½ teaspoon salt
- 5 cups warm water
- Cooking spray (to prevent sticking)
Total Time: 49 hours 30 minutes • Prep Time: 15 minutes • Cook Time: 75 minutes • Resting Time: 48 hours
Method
- In a large bowl, whisk together the teff flour, wheat flour and salt until evenly combined.
- Add the warm water and whisk until the batter is smooth and well mixed.
- Cover loosely with a paper towel or a clean kitchen towel and leave to rest undisturbed overnight. The batter will be thin and runny.
- The following morning, gently stir the batter with a wooden spoon. You should already notice bubbles forming on the surface and fermented liquid rising to the top.
- Cover again and leave it to ferment at room temperature overnight. Stir it again the next morning, then leave it to ferment for one more night.
- After 3 to 5 days, the batter should have a pleasantly sour aroma and visible bubbles, especially when stirred, indicating that it is ready to use. Stir well until smooth.
- Heat a large non-stick frying pan over medium-high heat. Lightly coat it with cooking spray. Pour about ⅓ cup of batter into the pan, swirling it to create a thin, even layer, as you would when making a crêpe.
- Cook until bubbles appear on the surface, the bread begins to look dry and the edges start to lift away from the pan. Cover the pan and continue cooking for about 2 minutes, or until the surface is completely dry.
- Using a spatula, carefully lift the injera from the pan and transfer it to a plate.
- Repeat the process until all the batter has been used, lightly spraying the pan with cooking spray between batches as needed.