Injera is a traditional Ethiopian flatbread made from teff flour. It’s unique for its spongy texture and sour flavor, which comes from fermentation. Injera serves as both a plate and utensil in Ethiopian cuisine, soaking up the rich stews and dishes served on top of it. Here are three diverse methods of preparing injera, each showcasing a different approach to this beloved staple.
In Ethiopia, injera is often made using traditional methods that involve fermentation. This method gives the bread its distinctive flavor and texture, making it a beloved dish.
To prepare traditional injera, start by mixing 2 cups of teff flour with 2 cups of water in a large bowl. Cover the bowl with a cloth and let it sit at room temperature for 2-3 days, allowing it to ferment. You’ll know it’s ready when it has a slightly sour smell and bubbles appear on the surface.
Once fermented, stir the batter and add a pinch of salt. Heat a non-stick skillet over medium-high heat and pour in a ladle of batter, swirling it to create a thin, even layer. Cover the skillet and let it steam for about 2-3 minutes, or until the surface is set and holes form. Remove and let cool on a clean cloth.
This method yields a soft, tangy injera perfect for scooping up your favorite stews and salads.
If you’re short on time but still want to enjoy injera, this quick method using baking powder is perfect. It’s not as authentic but yields a delicious flatbread in under an hour.
Begin by mixing 1 cup of teff flour, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt in a bowl. Gradually add 2 cups of warm water, whisking until you have a smooth batter. Let it rest for about 10-15 minutes to hydrate the flours.
Preheat a non-stick skillet on medium heat. Pour a ladle of the batter into the skillet, swirling it to spread evenly. Cook for about 2-3 minutes until the edges lift and the surface is set. Flip and cook for an additional minute.
This method creates a lighter injera that is great for beginners or last-minute meals.
For those who want a mix of tradition and convenience, using a fermentation starter can speed up the process while still providing authentic flavor.
Start by preparing a starter a day in advance. Combine 1 cup of teff flour with 1 cup of water in a jar, cover loosely, and let it sit in a warm place overnight. The next day, mix the starter with 1 cup of teff flour, 1 cup of water, and a pinch of salt in a bowl, allowing it to ferment for 4-6 hours.
Once ready, heat a non-stick skillet over medium heat. Pour the batter into the skillet, swirling it to create an even layer. Cover and steam for about 2-3 minutes. The result should be a beautifully textured injera with a slightly sour taste.
This method combines the best of both worlds, giving you a quicker fermentation process without compromising on flavor.