Recipe of Injera
Injera is a fermented, spongy flatbread with a distinctive slightly sour flavor, originating from Ethiopia and Eritrea. It is the perfect accompaniment to stews such as doro wat or misir wat, as its texture is ideal for soaking up sauces and juices. This traditional bread is not just food but an essential part of Ethiopian culture: it serves as a plate, a cover, and a utensil for eating.
This injera recipe combines teff flour, the ancient grain of the region, with all-purpose flour to facilitate fermentation. The process requires time: the batter must rest and ferment for 48 hours, which develops its unique flavor and airy texture. Although the method is simple, patience is key to achieving an authentic injera.
Ideal for those looking to explore African cuisine or needing a gluten-free option (if using only teff), this homemade injera will elevate your meals with an exotic and delicious touch. Serve it warm, with your favorite stews, and enjoy an unforgettable culinary experience.
Prep
60 min
Servings
4
Ingredients
Directions
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1
Mix teff and all-purpose flour in a bowl.
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2
Gradually add water, stirring to make a smooth batter.
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3
Cover the bowl and let it ferment for 48 hours.
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4
After fermentation, add baking soda and salt to the batter.
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5
Heat a non-stick pan on medium heat.
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6
Pour a ladle of batter into the pan, spreading it thinly.
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7
Cook until bubbles form, then cover until edges lift.
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8
Remove from the pan and repeat.
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9
Serve injera with your favorite Ethiopian dishes and enjoy the unique taste of this traditional flatbread!