Injera
Injera is a staple food in Ethiopian and Eritrean cuisine, prepared with teff flour for centuries. This light, soft, and slightly sour flatbread is the perfect base for African dishes, serving as both a plate and an eating utensil. Making injera requires a longer fermentation time, but the result is a unique, healthy and distinctive bread that pairs perfectly with spicy foods.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the teff flour and dry yeast. Gradually add the water, whisking continuously to create a smooth, lump-free batter.
2
Cover the bowl and let it ferment at room temperature for at least 24 hours, allowing it to develop a slightly sour flavor.
3
Once fermentation is complete, gently stir the batter and add 1 teaspoon of salt.
4
Heat a large non-stick skillet or crepe pan over medium heat. Lightly grease the pan with water or oil to prevent sticking.
5
Pour one ladleful of injera batter onto the hot skillet, quickly spreading it out to form a thin pancake.
6
Cover the skillet and cook for 2-3 minutes, until small bubbles appear on the surface and the injera is fully cooked through. Do not flip.
7
When the edges of the injera start to pull away from the pan, carefully slide it onto a plate.
8
Repeat the process with the remaining batter, stacking the cooked injera on top of each other to keep them soft.
9
Serve with traditional Ethiopian dishes such as wat stews or vegetable dishes.
