Ethiopia: Injera – Traditional bread

Injera is a traditional Ethiopian and Eritrean sourdough flatbread that is a staple in their cuisine. It’s typically used as a base for various stews and dishes.

Injera Ingredients

• 1 cup teff flour (teff is a type of gluten-free grain commonly used for injera)
• 1/2 cup all-purpose flour (you can use all teff flour if you want a gluten-free version)
• 1/2 teaspoon active dry yeast
• 1 1/2 cups lukewarm water
• 1/2 teaspoon salt

Instructions

Mix the flours

In a mixing bowl, combine the teff flour and all-purpose flour (if using). You can use a whisk to ensure they are well mixed.

Activate the yeast

In a separate small bowl, mix the active dry yeast with a little lukewarm water and a pinch of sugar. Let it sit for about 10-15 minutes until it becomes frothy. This indicates that the yeast is active.

Combine ingredients

Pour the yeast mixture into the bowl with the flour and add the salt. Gradually add the rest of the lukewarm water and mix until you have a smooth batter. The consistency should be like a thick pancake batter. Cover the bowl with a clean cloth and let it sit at room temperature for at least 6 to 12 hours or overnight. This allows the batter to ferment and develop a sour flavor. The longer you let it ferment, the tangier the injera will be.

ALSO READ: Ethiopia Doro Wat recipe

Prepare to cook

Heat a non-stick skillet or a special injera pan (called a mitad) over medium heat. It’s important that the pan is not too hot, or the injera will burn quickly.

Cook

Grease the skillet with a little oil or non-stick cooking spray.

Pour a ladleful of the injera batter into the skillet and immediately swirl it around to spread it out into a thin, crepe-like circle. The injera should be about 1/4 inch thick. You can make it as big or small as you like. Cover the skillet and let it cook for 1-2 minutes until the surface is covered with little bubbles and the edges start to lift.

Serve

Once the injera is cooked, remove it from the skillet and let it cool. You can stack them on a plate, placing a piece of parchment paper or a clean cloth between each one to prevent them from sticking together.

Repeat

Continue this process with the rest of the batter, greasing the skillet as needed.

Injera is traditionally served as a base for various stews, like Doro Wat (spicy chicken stew) and Misir Wat (spicy lentil stew). Tear off pieces of injera and use them to scoop up the stews. Enjoy your homemade injera!