Name: Injera (Ethiopian Flatbread) (Standard)
Prep time: 4 h 48 min
Cook time: 7 h 12 min
Total time: 12 h
Yield: 8 large injeras
Cuisine: Ethiopian
Ingredients: 2 cups Teff flour; 2 cups Water; 1/2 tsp Active dry yeast; 1/2 tsp Salt

Recipe tier

A basic injera recipe using readily available ingredients for home cooks.

Total 12h

Serves 8 large injeras

Steps 8

Ingredients 4

2 cups 240 g Teff flour
2 cups 480 mL Water
tsp 2.5 mL Active dry yeast
tsp 2.5 g Salt

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Equipment

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Instructions

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In a large bowl, combine all Injera Batter ingredients. Mix well until a thin batter forms.
Cover the bowl with plastic wrap and let it ferment at room temperature for at least 24-48 hours. The batter should become bubbly and slightly sour.
After fermentation, stir the batter gently. If it's too thick, add a little water to reach a pancake-batter consistency.
Heat a large, non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil if necessary.
Pour about cup of batter onto the hot skillet, swirling the pan to create a thin, even layer. Cook for 2-3 minutes, or until small bubbles form on the surface and the edges start to lift.
Cover the skillet with a lid and steam for another 1-2 minutes, or until the injera is cooked through and the surface is no longer sticky. The bottom should be lightly browned.
Carefully remove the injera from the skillet and let it cool on a wire rack. Repeat with the remaining batter.
Serve injera fresh with your favorite Ethiopian stews and dishes.