Injera (Ethiopian Flat Bread)
Submitted by twofish
Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
3 daysInjera is the foundation of Ethiopian cuisine, a soft, spongy, slightly sour flatbread that doubles as both plate and utensil. This version uses a blend of all-purpose, self-rising, and whole wheat flour with yeast, fermented for three full days at room temperature to develop that signature tangy flavor.
The three-day ferment is where the magic happens. The batter bubbles, rises, and develops a sourdough-like tang that you cannot shortcut. Stir it once a day to redistribute the yeast, but otherwise leave it alone. By day three, it should smell pleasantly sour and look actively bubbly.
On baking day, stir in baking soda and salt and let it rest 15 minutes. The soda neutralizes some of the acidity and adds extra lift. Pour about ⅓ cup of batter into a hot nonstick skillet and swirl quickly, like a French crepe.
Cook on one side only. The bottom should never brown. You’re looking for the surface to dry out and develop those characteristic “eyes," tiny holes that give injera its distinctive spongy texture. When the moisture has evaporated and the surface is set, slide it out.
Chef Tips
- Use a ceramic or glass bowl for fermenting. Metal can react with the acids and give the batter an off taste.
- The batter should be thin, about the consistency of crepe batter. Too thick and the injera won’t be pliable enough to fold and tear.
- Stack the cooled injera between sheets of parchment to prevent sticking.
Variations
- Replace some of the all-purpose flour with teff flour (the traditional grain) for a more authentic, nuttier flavor and darker color.
- Add a tablespoon of ground fenugreek to the batter for a traditional Ethiopian spice note.
- Serve with lentil stew (misir wot) or spiced chicken stew (doro wot) spooned directly on top.
Ingredients
Directions
Combine the flours and yeast in a ceramic or glass bowl.
Add the warm water and mix into a fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day.
It will bubble and rise.
When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.
Heat a small, nonstick 9-inch skillet.
When a drop of water bounces on the pan’s surface, take about ⅓ cup of the batter and pour it in the skillet quickly, all at once.
Swirl the pan so that the entire bottom is evenly coated, then return to heat.
The injera is cooked only on one side and the bottom should not brown.
When the moisture has evaporated and lots of “eyes” appear on the surface, remove the injera.
Let each injera cool and then stack them as you go along.
If the first injera is undercooked, try using less of the mixture, perhaps ¼ cup, and maybe cook it a bit longer.
Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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