Injera is a traditional Ethiopian flatbread that serves as a staple in Ethiopian cuisine. Known for its unique, sponge-like texture and slightly tangy taste, injera is commonly used as a utensil to scoop up stews and dishes. This simple injera recipe will guide you through the process of making this iconic flatbread at home, allowing you to experience the authentic flavors of Ethiopian dining
Injera - Ethiopian Flatbread
A straightforward recipe for making injera, the classic Ethiopian flatbread, known for its distinctive texture and flavor.
Equipment
- rolling pin
- cutting board and knife
Ingredients
- teff flour
- all purpose flour
- baking soda
- salt
- water
- vegetable oil
Instructions
- In a large mixing bowl, combine the teff flour and all-purpose flour.
- Gradually add the water to the flour mixture, stirring continuously to avoid lumps. The batter should have a pancake batter-like consistency. Cover the bowl with a cloth and let it sit at room temperature for at least 12 to 24 hours. This allows the batter to ferment and develop a slightly sour taste.
- After the fermentation period, add baking soda and salt to the batter. Stir well to combine. Let the batter rest for an additional 30 minutes.
- Heat a non-stick skillet or a large, flat pan over medium heat. Lightly grease the pan with vegetable oil.
- Pour a ladleful of batter onto the pan, spreading it evenly to form a thin, crepe-like layer.Cover the pan with a lid and cook the injera for 2-3 minutes until the surface is covered with bubbles and the edges start to lift.
- Injera is typically cooked only on one side, without flipping. Once the edges are cooked and the center is set, remove it from the pan.
- Repeat the process with the remaining batter, adding more oil to the pan as needed.
- Stack the injera on a plate. Injera is traditionally used both as a serving surface and as a utensil to scoop up stews and other dishes.
Video
Notes
Enjoy your homemade injera with Ethiopian stews and dishes. The fermentation process contributes to the unique flavor profile of injera, making it an essential and delicious part of Ethiopian cuisine.
Nutrition
Serving: 700g
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