How to Make Injera

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Injera is also known as Ethiopian flatbread. It is a native food of the country of Ethiopia. It uses teff flour and water as its base and has a spongy texture that is most enjoyable to eat. It's great on its own but it usually accompanies other Ethiopian dishes and is great for wiping the plate clean at the end of the meal.

Ingredients

  • 1 cup teff flour
  • 1 1/2 cups warm water (do not use hot water)
  • Pinch of salt
  • Fermentation starter (optional)
  • Oil for frying

Steps

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  1. Add the warm water and salt. Mix to combine.
  2. Mix.
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  3. Cover the bowl with a clean tea towel.
  4. Heat a pan until hot. Add just enough oil to coat the pan with, not too much. Tilt the pan to help the oil run from side to side and cover the whole pan base.
  5. Do this in a spiral motion, starting in the center, then working the spiral outward to fill the whole frying pan. Work on adding about as much batter as for a crepe, maybe a smidgen more.
  6. When you see holes appearing on top of the injera, it's ready to be removed. It will also lift away from the edges of the plan and appear golden brown.
  8. In Ethiopia, where it originated, Injera is never served warm.
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Community Q&A

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  • Question
    Can corn flour be used to make injera?
    Community Answer
    Yes, you can use corn flour to make injera and you can use many other types of flour like rice flour, wheat flour and barley flour.
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  • Question
    Does this have to wait 12 hours?
    Community Answer
    Yes, though it probably won't start to bubble until at least 1 day, maybe 2 or 3. Stir once or twice a day.
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  • Question
    I don't have a starter culture. Can this be made? Can I substitute with anything else, such as yogurt?
    Community Answer
    No, don't use yogurt. Do an online search for "make an injera starter culture." It's a fairly simple process.
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      Tips

      • If using a fermentation starter, kefir is a good choice. Or, use 1 teaspoon of yogurt with a pinch of yeast.
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      • Teff flour may be expensive. If you find this, you can try to make a small amount of teff go further, as follows: Mix 1/4 cup of teff flour with 3/4 cup or sorghum or wheat flour. If you can't find teff flour at all, use sorghum or wheat flour wholly; it won't be quite the same but it should still work.
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      • Add honey to the batter just before pouring if you want a sweetened version.
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      Things You'll Need

      • Mixing bowl
      • Wooden spoon
      • Tea towel or other cover for bowl
      • Heavy based frying pan or skillet
      • Wooden spatula to lift injera off the pan
      • Plate for stacking injera, or separate serving plates

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      References

      1. Adapted from: http://en.wikibooks.org/wiki/Cookbook:Injera (and source of some tips)

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