Injera is a type of sourdough flatbread that is a staple food in Ethiopian and Eritrean cuisine. It is typically made from teff flour, which is a type of gluten-free grain that is native to the region.
How to make Injera - Ethiopian Flat Bread
To make injera, you will need the following ingredients:
- 2 cups of teff flour
- 2 1/2 cups of water
- 1/2 teaspoon of salt
- Vegetable oil or cooking spray (for greasing the pan)
Here are the steps to make injera:
-
In a large mixing bowl, combine the teff flour and water. Stir well to combine and make sure there are no lumps.
-
Cover the bowl with a cloth and let it sit at room temperature for at least 24 hours. During this time, the mixture will ferment and develop a slightly sour taste.
-
After 24 hours, stir the mixture again and add the salt. Mix well to combine.
-
Heat a non-stick pan or griddle over medium-high heat. Grease the pan with a little bit of vegetable oil or cooking spray.
-
Pour about 1/4 to 1/2 cup of the injera batter onto the hot pan. Use a circular motion with the back of a spoon to spread the batter into a thin, even layer.
-
Cover the pan with a lid and let the injera cook for about 2-3 minutes, or until the surface is dry and the edges are starting to curl up.
-
Remove the injera from the pan and repeat the process with the remaining batter.
In Ethiopian and Eritrean cuisine, injera is often served with stews or curries and used as a utensil to scoop up the food.
Enjoy!
Until Next Time… Be Well!
RSN