Injera Flatbread
Spongy, tangy Ethiopian flatbread fermented for a naturally sour, porous crumb.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
Injera is a sourdough-style flatbread made from teff flour, fermented over several days to develop its signature tang and bubbly, spongy texture. It cooks into thin rounds on a hot griddle, forming the classic honeycomb surface used to scoop up stews. This staple of Ethiopian and Eritrean cuisine serves as both plate and utensil for dishes like doro wat and misir wot.
Ingredients
- 2 cups teff flour
- 1 cup all-purpose flour
- 3 1/2 cups water, plus more as needed
- 1/4 cup active sourdough starter or injera starter (ersho)
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil, for greasing the griddle
Method
-
In a large bowl, whisk together the teff flour and all-purpose flour.
-
Add the water and sourdough starter and whisk into a smooth, thin batter with no lumps.
-
Cover the bowl loosely with a towel and let ferment at room temperature for 2 to 3 days, stirring once a day, until the batter smells sour and bubbles form on the surface.
-
Pour off and discard about 1 cup of the clear liquid (ersho) that has risen to the top, then stir the remaining batter to recombine.
-
Whisk the salt into the batter. If the batter is thicker than heavy cream, thin it with a few tablespoons of water until pourable.
-
Heat a 9-inch nonstick skillet or griddle over medium heat and lightly brush with oil.
-
Pour about 1/2 cup of batter into the skillet in a spiral motion, starting from the outer edge, to form a thin, even round.
-
Cover the skillet and cook until the surface is covered with small holes and the edges begin to lift, about 2 minutes.
-
Remove the injera without flipping it and transfer to a clean towel-lined tray to cool; the bottom should remain soft and uncooked-looking while the top is matte.
-
Repeat with the remaining batter, stacking cooled injera between layers of towel to keep them pliable.
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Injera Flatbread
Injera is a sourdough-style flatbread made from teff flour, fermented over several days to develop its signature tang and bubbly, spongy texture. It cooks into thin rounds on a hot griddle, forming the classic honeycomb surface used to scoop up stews. This staple of Ethiopian and Eritrean cuisine serves as both plate and utensil for dishes like doro wat and misir wot.
Make ahead 8 flatbreads 165 cal
Ingredients
- 2 cups teff flour
- 1 cup all-purpose flour
- 3 1/2 cups water, plus more as needed
- 1/4 cup active sourdough starter or injera starter (ersho)
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil, for greasing the griddle
Method
- 1
In a large bowl, whisk together the teff flour and all-purpose flour.
- 2
Add the water and sourdough starter and whisk into a smooth, thin batter with no lumps.
- 3
Cover the bowl loosely with a towel and let ferment at room temperature for 2 to 3 days, stirring once a day, until the batter smells sour and bubbles form on the surface.
- 4
Pour off and discard about 1 cup of the clear liquid (ersho) that has risen to the top, then stir the remaining batter to recombine.
- 5
Whisk the salt into the batter. If the batter is thicker than heavy cream, thin it with a few tablespoons of water until pourable.
- 6
Heat a 9-inch nonstick skillet or griddle over medium heat and lightly brush with oil.
- 7
Pour about 1/2 cup of batter into the skillet in a spiral motion, starting from the outer edge, to form a thin, even round.
- 8
Cover the skillet and cook until the surface is covered with small holes and the edges begin to lift, about 2 minutes.
- 9
Remove the injera without flipping it and transfer to a clean towel-lined tray to cool; the bottom should remain soft and uncooked-looking while the top is matte.
- 10
Repeat with the remaining batter, stacking cooled injera between layers of towel to keep them pliable.