Injera

(2)

Use ivory or brown teff in this foolproof recipe for the classic Ethiopian flatbread.

Injera
Photo:

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

Active Time:
20 mins
Total Time:
3 days 2 hrs 20 mins
Servings:
4
Yield:
2 injera

We love using this spongy, sour flatbread as a utensil to scoop up bites of food and as a way to soak up all the sauce in dishes such as Doro Wat, Awaze Tibs (Ethiopian Spiced Lamb Stew), or lentils. The traditional unique texture and flavor of this bread from Ethiopia and Eritrea is thanks to the teff, which is a wheat-free grain, making this flatbread gluten-free. This recipe uses ivory teff flour, which is lighter and milder than brown teff, but we included the brown teff variation if you like stronger, nutty flavors. Just be sure to blend the brown teff batter to make a smooth batter that won’t stick to the skillet.

Frequently Asked Questions

  • What is injera starter called?

    Injera starter is called ersho, which is just like the sourdough starter used to make sourdough bread. Ersho has to be started at least three days before you want to make injera, so be sure to plan.

  • How can you tell if the injera starter is ready?

    A little water separation is normal, even on the first day, but as you keep observing the container, the water separation will increase. When you notice more than half of the liquid is on top of the teff, the starter is likely ready. To be sure, give the starter a gentle nudge with a spoon. If little air pockets shoot up, the starter is ready. 

Notes from the Food & Wine Test Kitchen

If the injera sticks to the skillet as you cook it, the batter may be too thin or wet. Try stirring in a tablespoon of teff flour and mix until the batter is smooth. Be sure to adjust the heat on the pan if the batter is too brown on the bottom (which means the pan is too hot) or if it’s too gummy (a sign that the pan isn’t hot enough).  

Make ahead

Cooked injera can be stored in an airtight container for up to one week in the refrigerator.

Ingredients

Starter

  • 3/4 cup tap water, at room temperature

  • 1/3 cup (about 1 1/2 ounces) ivory teff flour

Injera

  • 1 cup (about 4 1/2 ounces) ivory teff flour

  • 1 cup tap water, at room temperature

  • 1 teaspoon active dry yeast

  • 1 to 2 tablespoons sparkling water, as needed

Directions

  1. Prepare the Starter: On day 1, stir together water and teff flour in a 16-ounce glass jar until smooth and combined. Wipe sides of jar clean. Cover with a loose fitting lid, and store at room temperature (about 65°F to 70°F) for 3 days. (The Starter will have 2 distinctive layers; it’s okay if top of the Starter looks inky in color.)

  2. Prepare the Injera: On day 4, stir 1 cup teff flour, 1 cup tap water, and yeast into jar with Starter; stir until smooth and no dry flour remains. Cover with a loose fitting lid, and let ferment at room temperature until almost doubled in size, 2 to 4 hours.

  3. Heat a dry nonstick 10-inch skillet over medium-high. Stir sparkling water, 1 tablespoon at a time, into Injera batter in jar until you reach a crêpe batter-like consistency. Pour 1/4 cup batter into preheated skillet, quickly swirling to evenly coat bottom of skillet. Wait for a few bubbles (eyes) to form on surface of Injera, 10 to 15 seconds; cover and cook until steam accumulates on lid and Injera looks cooked through, about 1 minute. Remove lid, and cook until edges of Injera begin to curve up, and Injera easily slides off skillet, 30 to 45 seconds. Transfer Injera to a parchment paper-lined sheet pan. Wipe skillet and lid clean. Repeat process with remaining batter.

Brown Teff Flour Variation

Injera

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

  1. Proceed with recipe as directed through Step 1. On day 4, spoon fermented Starter into a blender; process 30 to 45 seconds. Transfer Starter to a clean jar, and proceed with Step 2 as directed, substituting brown teff flour for white teff flour. Proceed with remaining recipe as directe.

    Note: Blending the Starter for the Brown Teff Flour Variation yields a smoother batter that doesn’t stick to the skillet.

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