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Injera (Ethiopian Teff Bread)
Injera (Ethiopian Teff Bread)
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Prep Time:
5 minutes
Cook Time:
1 minute
Total Time:
1446 minutes
Traditional Ethiopian gluten-free flatbread made with teff flour and wild yeast for a tangy, spongy texture after a few days of fermentation.
Ingredients:
  • 0.5 cup white teff flour
  • 0.25 cup brown teff flour
  • 3 tablespoons white teff flour, divided, or as needed
  • 1 cup water
  • 3 tablespoons water, divided, or as needed
  • 1 teaspoon vegetable oil
Instructions:
  • Combine 1/2 cup white teff flour and brown teff flour in a bowl. Pour in 1 cup water and whisk until smooth. Transfer the mixture to a spacious glass container. Cover with breathable fabric like cheesecloth to allow air circulation. Place the container in a draft-free spot for fermentation. Remember to stir the batter twice within 24 hours.
  • Look for bubbles and a possible rise in volume after 24 hours. You may also detect a slightly tangy and sour aroma. When you observe these signs, incorporate 1 tablespoon of white teff flour and 1 tablespoon of water into the batter. Mix thoroughly. After a few hours, check for the presence of bubbles, an increase in volume, and the lingering pungent scent. If these indicators are present, the batter is prepared, and you can proceed directly to the cooking step.
  • Allow the batter to rest for an additional 12 hours if no formation or sour smell is present after the initial 24 hours. Remember to stir once during this period. Look for bubbles, increased volume, and a pungent smell. If these signs are present, move on to step 4.
  • Combine 2 tablespoons of white teff flour and 2 tablespoons of water in a bowl, ensuring a smooth mixture. Whisk the batter thoroughly and let it sit for a few hours until it becomes bubbly, increases in volume, and develops a tangy aroma - a sign it's ready to cook.
  • Preheat an 8-inch crepe pan or nonstick skillet over medium heat and add oil. Pour a scant 1/2 cup batter into the pan in a circular motion, covering the entire pan without swirling. Reduce heat to medium-low, cover, and cook for 1 to 3 minutes until the top sets. Transfer to a plate, cover, and keep warm. Repeat with remaining batter.

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