Injera
Injera is a soft, thin pancake-like flatbread made from fermented teff batter. A staple food in Ethiopia/Eritrea usually used as a serving base for scooping stews, meat, and vegetables like Doro wat, gomen wat, and much more.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Teff flour
- 2 cups water
- 5 cups teff flour
- 2 cups dough starter
- 1½-2 cups warm water
- 4 to 6 cups water (or as needed)
- 3 cups Water
- 1.5 cup Teff flour batter
- 1 cup cold water
Instructions
- 1
Combine one cup of teff flour with two cups of water. Mix well and store in a glass container or a non-reactive container with a tight-fitting lid. Leave to ferment for 3 to 4 days in a warm place.
- 2
Discard the muddy water above the starter and stir well. It's ready to be used!
- 3
Combine 2 cups of dough starter with 5 cups teff flour and add the 2 cups warm water gradually. You may end up using about 1½ (the consistency should be thick but smooth) Mix with a stand mixer on a medium speed for 5 minutes, or mix with your hands.
- 4
Pour 5 to 6 cups of water over the dough or pour enough to covever it about half inch deepo. Don't mix. Cover it up and leave it to ferment for three days.
- 5
Discard the old water and replace it with a new one. Leave to ferment again for another 3 days.
- 6
Discard the water again. Add 2 cups water, then mix the batter very well.
- 7
Prepare the absit by boiling 3 cups of water. Turn off the heat.
- 8
Add 1-1/2 cup of the batter to the boiled water. Mix well to dissolve.
- 9
Turn on the heat and cook till the absit bubbles—about 5 minutes.
- 10
Remove from heat and add 1 cup of cool water to bring down the temperature of the absit.
- 11
Once the absit is no longer hot (warm to touch) mix it with the injera dough.
- 12
Leave the batter to rest anywhere from 2 to 4 hours or leave overnight. (You should see bubbles rising over the batter). You can cook at this point or leave in the refregerator for later use.
- 13
The consistency should be light and thin but not too thin. The consistency of the batter should be between crepe and pancake.
- 14
Preheat the griddle to 400F (204c). Pour the batter in a circular motion around the surface of the griddle. Wait a few seconds for the holes to appear on the surface of the injera—then cover and cook for one more minute.