Injera (Ethiopian Flatbread)

• •2 cup Teff flour (light or brown)
• •3 cup Warm water (approximately 105-115°F / 40-46°C)
• •1 tsp Instant yeast
• •1 tsp Salt

Instructions

1. 1

   In a large bowl, combine the teff flour, 2½ cups of the warm water, and instant yeast. Whisk thoroughly until smooth, ensuring no lumps remain. The batter should be thin, similar to crepe batter. Cover the bowl loosely with plastic wrap or a clean kitchen towel and place in a warm spot.

2. 2

   Allow the batter to ferment at room temperature (ideally 70-75°F / 21-24°C) for 24 to 48 hours. During this time, the batter will bubble, develop a noticeably thinner consistency, and acquire a distinct, slightly sour aroma. The longer fermentation contributes to the characteristic injera flavor.

3. 3

   After fermentation, stir the batter gently. It will have separated slightly. Scoop out about 1/2 cup of the fermented batter into a small saucepan. Add the remaining 1/2 cup of warm water and bring to a gentle boil over medium heat, stirring constantly, until it thickens into a porridge-like consistency (this is called 'absit'). Remove from heat and let it cool slightly.

4. 4

   Once the absit is cool enough to handle, stir it back into the main batter along with the salt. Mix well until fully incorporated. The absit helps improve the injera's texture and elasticity. Cover the batter again and let it rest for another hour at room temperature.

5. 5

   Heat a non-stick pan, an injera griddle (mitad), or a well-seasoned cast-iron skillet over medium-high heat until hot. Traditionally, injera is cooked on an ungreased surface, but you can lightly grease if your pan tends to stick.

6. 6

   Pour about 1/2 cup to 3/4 cup of batter onto the hot surface, starting from the outside and spiraling inward to form a thin, even circle (about 8-10 inches in diameter).

7. 7

   As the injera cooks, 'eyes' or small holes will form on the surface. Once the entire surface is covered in these holes and the edges begin to lift slightly, cover the pan with a lid. Cook for another 1-2 minutes until the injera is set and the edges are fully cooked, but the top remains soft and moist (do not flip).

8. 8

   Carefully remove the injera from the pan using a thin spatula and place it on a clean plate or cooling rack. Do not stack them immediately, as they need to cool completely to prevent sticking. Repeat with the remaining batter, adjusting heat as necessary, until all injera are cooked. Serve warm or at room temperature with your favorite Ethiopian dishes.

Chef's Tips

• 💡Proper fermentation is crucial! Don't rush it. The longer fermentation (up to 48 hours) contributes significantly to the sourness and elasticity of the injera.
• 💡A dedicated electric injera griddle (mitad) or a heavy-bottomed non-stick pan with a tight-fitting lid works best for achieving the characteristic texture and 'eyes.'
• 💡Once cooled, stack injera between sheets of parchment paper to prevent sticking if storing for later. It keeps well in an airtight container in the fridge for up to 3-4 days.
• 💡For an even more traditional flavor, you can cultivate a teff sourdough starter ('ersho') for several days in advance instead of using instant yeast.