Injera - Ethiopian Fermented Flatbread
Injera is one of the best-known traditional breads of Ethiopia and Eritrea, made for centuries. Its uniqueness lies in the fermentation process, which gives it a slightly sour taste and a light, porous texture. Injera not only serves as bread but is also used as cutlery, as Ethiopian dishes are traditionally eaten by hand. The teff flour version is gluten-free and rich in nutrients, making it popular among health enthusiasts.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the teff flour and water to form a thin, pancake-like batter.
2
Cover the bowl with a kitchen towel and let it ferment at room temperature for 24-48 hours, until bubbles appear on the surface and it has a slightly sour aroma.
3
If you want to speed up the fermentation process, add the dry yeast and let it sit for at least 12 hours.
4
Stir in the salt, and if the batter is too thick, add a little water to achieve a pancake-like consistency.
5
Heat a large non-stick skillet over medium heat, then pour in a portion of the batter, spreading it evenly across the bottom of the pan.
6
Cook the injera covered for about 2-3 minutes, until the surface is covered with small holes and the batter is fully cooked through. Do not flip!
7
Carefully remove the injera from the pan, and repeat the process with the remaining batter.
8
Allow the injera to cool, then serve with traditional Ethiopian dishes, such as wat (stew) or vegetables.
