Injera (Ethiopian Spongy Flatbread)
Injera is a staple bread in Ethiopian and Eritrean cuisine, made from teff flour and fermented to give it a slightly sour taste and spongy texture. It is one of the oldest types of bread, consumed for centuries in the Horn of Africa. Injera not only serves as bread but is also used as an eating utensil - pieces are torn off to scoop up various spicy stews and vegetables. The fermentation process gives it a special flavor and promotes digestion. In Ethiopian households, injera is traditionally baked on large, clay flat ovens, but it can also be prepared at home in a skillet.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the teff flour and water. Whisk until smooth, ensuring no lumps remain.
2
If you desire a quicker fermentation, add the dry yeast. Cover the bowl with a clean kitchen towel.
3
Let it stand at room temperature for 24-48 hours to allow the batter to ferment and develop a slightly sour flavor.
4
Once the batter has fermented, add the salt and mix again.
5
Heat a large non-stick skillet over medium-low heat.
6
Pour a ladleful of injera batter into the skillet, using a circular motion to spread it into a thin layer.
7
Cook the injera uncovered for about 2-3 minutes, until small holes form on the surface and the edges start to pull away from the pan.
8
Do not flip! When fully cooked, carefully slide it onto a tray and let it cool.
9
Serve the injera with traditional Ethiopian dishes such as wot (spicy stew) and vegetables.
