Injera

Ingredients

Instructions

1. 1

   In a medium bowl, whisk the teff flour, warm water, and instant yeast into a smooth batter with no dry pockets. Cover loosely and let it stand in a warm place until slightly risen and lightly bubbly. For a quick version, this takes about 20 minutes; the flavor will be milder than a traditional multi-day fermentation.

2. 2

   Stir the batter. It should be pourable, like thin pancake batter. Mix in the salt, then add enough of the extra warm water to reach a consistency that flows easily but is not watery.

3. 3

   Heat a large nonstick skillet or flat griddle over medium heat until evenly hot. Lightly wipe with the neutral oil; use only a very thin film so the surface is not greasy.

4. 4

   Pour in about half the batter, starting at the outer edge and spiraling inward to form a round about 22-24 cm wide. Immediately cover with a lid and cook without flipping for 2-3 minutes, until the surface is covered with tiny holes, the top looks set rather than wet, and the edges release easily.

5. 5

   Lift the injera out carefully and let it cool for 1 minute on a clean towel or rack so steam can escape and the surface stays supple. Repeat with the remaining batter for the second injera, adjusting the heat if needed: too hot and it browns before bubbles form; too cool and it turns dense.

6. 6

   Serve the injera warm or at room temperature, folded or laid flat. Use it as both plate and utensil for wats, lentils, or vegetable stews.

Nutrition per serving

Notes

• •Traditional injera is naturally fermented for 2-3 days and develops a deeper sour flavor; this fast method is designed to fit the time limit.
• •If your batter seems too thick, the characteristic 'eyes' will be sparse; thin it a little more with warm water.
• •Cook injera only on one side. A lid is essential because the top sets from trapped steam rather than direct contact with the pan.
• •Pure teff injera is gluten-free by ingredient, but check your flour for cross-contamination if needed.

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