Injera - Eritrean and Ethiopian Flatbread
Injera is a traditional Eritrean and Ethiopian flatbread that has been consumed in East Africa for centuries. It is characterized by its sour taste and soft, porous texture, which perfectly absorbs the flavors of stews and sauces. Injera is traditionally made from teff flour, a gluten-free ancient grain, and the long fermentation process ensures its unique flavor. In Ethiopian and Eritrean culture, injera serves not only as bread but also as a utensil, as food is scooped up with it.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the teff flour, wheat flour, and salt.
2
Add the yeast and gradually pour in the water, mixing until you have a smooth batter.
3
Cover the bowl and let it ferment at room temperature for 24-48 hours, until the batter has a slightly sour aroma and is bubbly.
4
Stir the batter and thin it out with a little water until it reaches a pancake-like consistency.
5
Heat a large skillet over medium heat and lightly grease it with oil.
6
Pour a portion of the batter into the skillet, spreading it evenly to form a thin layer.
7
Cook uncovered for 2-3 minutes, until the surface becomes porous and sets. No need to flip.
8
Carefully slide the injera out of the skillet and let it cool on a clean kitchen towel.
9
Serve traditionally with Eritrean or Ethiopian dishes, such as wot (stew).
