Description
Traditional Ethiopian sourdough injera, a spongy, tangy flatbread made from teff flour and a sourdough starter. This recipe involves a long fermentation to develop a rich flavor and characteristic texture, then cooking injera on a nonstick skillet to create soft, bubbly crepes perfect for scooping up stews and vegetables.
Ingredients
Dry Ingredients
- 1½ cups Teff flour
- ½ cup Whole wheat flour or All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
Wet Ingredients
- 1 cup Sourdough starter, fed
- 2½ cups Water
Instructions
- Mix the flours and batter: In a non-reactive bowl like glass or porcelain, whisk together the teff flour and whole wheat (or all-purpose) flour. Add the fed sourdough starter and water. Stir well until you form a smooth, lump-free batter.
- Ferment the batter: Cover the bowl with a plate or kitchen towel and leave it at room temperature (around 72 to 74°F) for 20 to 24 hours. The batter should become bubbly and develop a slightly sour aroma when ready.
- Prepare for cooking: When the batter has fermented, preheat a 10-inch nonstick skillet on medium heat. Whisk the batter to reincorporate any separated water on top. Stir in salt and baking powder thoroughly.
- Cook the injera: Lightly spray the skillet with cooking spray. Pour about ½ cup of batter into the pan and immediately swirl the pan to distribute the batter evenly. Cook for 1 to 2 minutes until bubbles rise on the surface. Cover the skillet with a lid and allow the injera to steam for an additional 1 to 2 minutes. The injera should be fully cooked on the underside, the top set and pulling away from the sides. Cooking the top side is optional.
- Serve: Stack the cooked injera on a plate. Repeat the cooking process with the remaining batter. Serve warm with your favorite Ethiopian side dishes like stews, lentils, or vegetables.
Notes
- Use a non-reactive bowl to prevent discoloration or off-flavors during fermentation.
- Adjust water quantity slightly if batter is too thick or thin – it should be pourable but not watery.
- Covering the pan while cooking traps steam, creating the characteristic spongy texture.
- Injera can be stored refrigerated for a few days and gently rewarmed before serving.
- Substitute whole wheat flour with all-purpose if desired, but whole wheat adds nuttier flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Ethiopian
