🌍 African recipesSide dish
Injera
By Groceree
Also known as Ethiopian Flatbread · Teff Flatbread
Ethiopia’s spongy, sour teff flatbread, fermented for days and cooked on one side only so the top sets full of holes. It is plate, bread and cutlery at once.
Last updated
- Servings
- Makes about 8
- Prep
- 20 min
- Cook
- 30 min
- Total
- 2 days 1 h
Ingredients
- teff flour400 g
water750 ml
salt1 tsp
baking powder (optional)½ tsp
Instructions
- 01
Whisk the into 600 ml of the lukewarm filtered to a smooth batter, cover loosely with a cloth and leave at warm room temperature.
- 02
Leave it to ferment for 2 to 4 days. It will bubble, smell sour and a layer of liquid may form on top — pour off any dark liquid, which is too sour.
- 03
On the day, stir in the , the , if using, and enough of the remaining to give a batter like thin pancake batter.
- 04
Heat a large non-stick pan or mitad over medium-high heat. No oil.
- 05
Pour the batter in a spiral from the outside in, to cover the pan thinly, and do not turn it.
- 06
When holes appear all over the surface and the top looks dry — about 1 minute — cover the pan for 30 seconds to steam it through.
- 07
Slide it off onto a cloth. It is cooked on one side only; the holed top is the side that faces up.
- 08
Stack with cloths between so they do not stick, and serve under stews such as doro wat.
Notes
- The fermentation is not optional. It is what gives injera its sourness and its holes, and it takes days.
- Cooked on one side only, and never turned. The holes form because steam escapes through the uncooked top.
- Stews are served directly on top and eaten by tearing off pieces with the right hand.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Carbs
- 48 g
- Fat
- 1 g
Estimated from the ingredients.
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