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Ethiopian Teff Injera

Ethiopian Teff Injera

This traditional ethiopian-style injera is a tangy, tender fermented flatbread made with teff flour and cooked on a hot skillet until lacy bubbles form. Serve it as an edible plate and utensil for stews, lentils, and vegetable dishes.

Prep: 2900 min · Cook: 35 min · Total: 2935 min · Serves: 6

Ingredients

  • 3 cups water (room temperature, divided)
  • 0.5 cup all-purpose flour
  • 1 tsp fine sea salt
  • 0.5 tsp baking powder
  • 2 cups teff flour
  • 1 tsp neutral oil (for lightly oiling the skillet)

Instructions

  1. Whisk 2 cups teff flour and 0.5 cup all-purpose flour in a 2-quart nonreactive mixing bowl at room temperature for 30 seconds, breaking up any visible lumps before adding liquid.
  2. Pour in 2.5 cups room-temperature water and whisk with a balloon whisk for 1-2 minutes at room temperature until the batter is smooth, pourable, and about the consistency of thin pancake batter.
  3. Cover the bowl loosely with a clean kitchen towel or breathable lid and let the batter ferment at cool room temperature, 68-75°F, for 24-48 hours, until the surface looks bubbly and the aroma is pleasantly tangy.
  4. Stir the fermented batter with a whisk for 30 seconds, then add 1 tsp fine sea salt, 0.5 tsp baking powder, and the remaining 0.5 cup room-temperature water; whisk at room temperature for 1 minute until the batter flows easily from a ladle in a thin ribbon.
  5. Set a 10-inch nonstick skillet or well-seasoned crepe pan over medium heat for 3-4 minutes, until a drop of water sizzles and evaporates within 2 seconds.
  6. Dip a folded paper towel in 1 tsp neutral oil and wipe the hot skillet with a very thin film, using tongs to keep your hands away from the heat; the pan should look satin-sheened, not greasy.
  7. Ladle about 0.33 cup batter into the center of the hot 10-inch skillet and immediately tilt and swirl the pan in a circle for 10-15 seconds, coating the bottom in a thin, even layer.
  8. Cook the injera uncovered over medium heat for 1-2 minutes, until bubbles spread across the surface and the edges begin to lift slightly from the skillet.
  9. Cover the skillet with a tight-fitting lid and continue cooking over medium-low heat for 2-3 minutes, until the top is fully set, matte, and no wet batter remains; injera is cooked through when it is flexible and the underside is lightly golden in spots.
  10. Slide a thin spatula under the edge and transfer the injera to a clean kitchen towel or large plate; do not flip it, because injera should cook on one side only.
  11. Repeat with the remaining batter, lightly wiping the 10-inch skillet with the oiled towel only if the batter begins to stick, and adjust the heat between medium and medium-low so each injera sets in 3-5 minutes without browning too deeply.
  12. Stack the finished injera between clean kitchen towels and let them rest at room temperature for 5 minutes, until soft, pliable, and easy to roll or fold for serving.

Nutrition (per serving)

  • Calories: 190
  • Protein: 6 g
  • Fat: 2 g
  • Carbohydrates: 37 g
  • Fiber: 4 g
  • Sugar: 1 g
  • Sodium: 433 mg

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