EthiopianBreadVegan

Injera

Prep
30 minutes plus 3-5 days fermentation
Cook
20 minutes
Total
3-5 days plus 50 minutes active time
Serves
6
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Ingredients

Units
  • 3 cups teff flour (450 grams)
  • 3.5 cups water (840 milliliters), divided
  • 0.5 teaspoon salt (3 grams)
  • 0.25 teaspoon fenugreek seeds optional (0.5 grams)
  • 0.125 teaspoon instant yeast (0.3 grams)
  • 2 tablespoons vegetable oil (30 milliliters)

Instructions

  1. 1

    Mix the teff flour with 3 cups of water in a large glass bowl, stirring well to combine until you have a smooth batter with no lumps, similar to pancake batter consistency.

  2. 2

    Cover the bowl loosely with a clean cloth or plastic wrap and let it ferment at room temperature (68-75 degrees Fahrenheit or 20-24 degrees Celsius) for 3 to 5 days. Stir the batter once daily. The batter should develop a slightly sour smell and may form some bubbles; this indicates proper fermentation.

  3. 3

    After fermentation is complete, the batter should have a thick, pourable consistency. Add the salt, fenugreek seeds if using, and yeast, stirring thoroughly to incorporate. Let the batter rest for another 30 minutes at room temperature.

  4. 4

    Add the remaining 0.5 cups of water gradually while stirring, until the batter reaches the consistency of crepes or thin pancake batter. It should be pourable but not watery.

  5. 5

    Heat a large non-stick skillet or traditional injera pan (mitad) over medium-high heat until it is hot but not smoking, approximately 400-425 degrees Fahrenheit (200-220 degrees Celsius). Lightly oil the pan with vegetable oil using a paper towel.

  6. 6

    Pour approximately 0.75 to 1 cup of batter onto the center of the hot pan and immediately tilt and swirl the pan in a circular motion to spread the batter evenly into a thin, round shape about 12-14 inches (30-35 centimeters) in diameter. Do not flip the injera.

  7. 7

    Cover the pan with a lid or large plate and cook for 2 to 3 minutes until the top becomes spongy and small holes appear across the surface. The bottom should remain pale and not brown. The steam trapped under the lid helps create the characteristic holes.

  8. 8

    Remove the lid and cook uncovered for another 30 seconds to 1 minute to ensure the spongy layer sets properly. The injera should have a matte finish and numerous small holes throughout.

  9. 9

    Carefully slide the injera onto a clean cloth or serving plate. Let it cool slightly as it will continue to firm up. Repeat steps 5-8 with the remaining batter.

  10. 10

    Stack finished injera on a serving platter, covering them loosely with a cloth to keep them warm and prevent them from drying out completely.