A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time P1DT6m
Yield 2
Number Of Ingredients 6
Steps:
- Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
- Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
- Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
- Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
- Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg
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Bipul Talukdar
[email protected]I'm so glad I found this injera recipe. It's the perfect accompaniment to my Ethiopian dishes.
Muskan vlogs daily life
[email protected]This injera recipe is amazing! I've tried several other recipes, but this one is by far the best.
BAM FRANCIS
[email protected]I'm so glad I found this injera recipe. It's the perfect bread for any Ethiopian meal.
Khagen “Khagen” Adhikari
[email protected]This injera recipe is a lifesaver! I used to buy injera from the store, but it was always so expensive. Now I can make my own for a fraction of the cost.
Brian Solomon
[email protected]I've tried several injera recipes, but this one is the best. The injera is soft and fluffy, with a slightly sour flavor. I highly recommend this recipe.
Nevaeh Carlosn
[email protected]This injera recipe is a must-try for any Ethiopian food lover. It's easy to make and the injera is absolutely delicious.
Favour Adoh
[email protected]I'm so grateful for this injera recipe. It's made it possible for me to enjoy my favorite Ethiopian dishes at home.
Shamila Minhaj
[email protected]This injera recipe is a game-changer! I used to make injera the traditional way, but this recipe is so much easier and the injera turns out just as good.
Brandon E
[email protected]I've been making injera with this recipe for years and it never disappoints. It's the perfect bread for any Ethiopian meal.
Irtaza ALI
[email protected]This injera recipe is a lifesaver! I used to buy injera from the store, but it was always so expensive. Now I can make my own for a fraction of the cost.
Elijah Batora
[email protected]I'm so glad I found this injera recipe. It's the perfect accompaniment to my Ethiopian dishes.
Smile Stri
[email protected]This injera recipe is amazing! I've tried several other recipes, but this one is by far the best.
chala tolesa
[email protected]I love this injera recipe! It's the only one I use now.
Lamia Rahman
[email protected]This injera recipe is a keeper! It's so easy to make and the injera is always delicious.
Rezu Wan
[email protected]I'm so glad I found this recipe. I've been looking for a good injera recipe for ages. This one is easy to follow and the injera turns out perfect every time.
Maleka Maureen
[email protected]This was my first time making injera and it turned out great! The instructions were easy to follow and the injera was delicious. I served it with a spicy lentil stew and it was the perfect meal.
missesShaneita
[email protected]I've made injera before, but this recipe is by far the best. The injera was so soft and fluffy, and it had the perfect amount of sourness. I will definitely be using this recipe again.
Lydia G
[email protected]This injera recipe was amazing! I've been wanting to try making injera for a while now, but I was always intimidated by the process. This recipe made it so easy and the injera turned out perfectly. It was soft and fluffy, with a slightly sour flavor.