Ethiopian Injera Bread
This recipe guides you through making Ethiopian Injera, a unique, spongy flatbread made from teff flour. It serves as the primary utensil for scooping up various Ethiopian stews and dishes. This version offers a quick preparation method, resulting in a fresh and mild Injera.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Non-Stick Skillet or Griddle A traditional Ethiopian 'mitad' is ideal, but a good quality non-stick pan works well.
- 1 Ladle For pouring batter.
- 1 Lid for skillet Crucial for steaming the top of the Injera.
Ingredients
Main
- 1 1/2 cups ground teff or teff flour
- 2 cups water
- 1/8 - 1/4 teaspoon salt to taste
Instructions
- Combine teff flour and water in a large bowl, whisking thoroughly until a smooth, thin batter forms, with no lumps.
- Cover the bowl loosely and let the batter rest at room temperature for at least 30 minutes to allow the teff flour to fully hydrate. (For a more traditional, sour Injera, ferment for 2-3 days).
- Stir in the salt until it is completely dissolved. The batter should have the consistency of thin pancake or crepe batter, able to spread easily.
- Heat a non-stick skillet or griddle (or a traditional mitad) over medium-high heat until it is hot but not smoking.
- Pour about 1/2 to 3/4 cup of batter into the center of the hot pan, swirling quickly to spread it thinly and evenly across the bottom, forming a round.
- Immediately cover the pan with a lid and cook for 2-3 minutes, or until the surface of the Injera is dry, tiny holes (eyes) have formed, and the edges begin to lift from the pan. Do not flip the Injera.
- Carefully remove the cooked Injera from the pan and place it on a clean cloth or wire rack to cool slightly.
- Repeat the process with the remaining batter, stacking the cooked Injera on top of each other as they cool to maintain their softness and flexibility.
- Serve the fresh Injera immediately as a staple accompaniment, using it to scoop up Ethiopian stews, curries, and other dishes.
Notes
Traditional Injera relies on a natural fermentation process, often taking 2-3 days, to develop its characteristic sour flavor and bubbly texture. This recipe, with its short resting time, will yield a fresher, milder Injera, less sour but still spongy. For authentic results, consider initiating a traditional fermentation with a teff starter (ersho).
The batter consistency is key: it should be thin, similar to crepe batter, allowing it to spread easily and form the signature 'eyes' (small holes) on the surface when cooked. Do not flip Injera; it should cook only on one side, with the top steaming under a lid to set.
Ensure your pan is adequately hot before pouring the batter to achieve proper bubble formation. Cooling Injera on a clean cloth or rack is important to prevent it from becoming soggy.