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- Sour Ethiopian flatbread injera
Sour Ethiopian flatbread injera
Ingredients
Step by step process
Preparing the batter
- 1
Injera starts with a fermented batter. Mix teff flour (or buckwheat) with lukewarm water into a smooth, lump-free batter. Cover with a cloth and leave to ferment at room temperature for 24 to 48 hours, until the batter bubbles and turns slightly sour.
- 2
After fermentation, stir in a pinch of salt. The batter should have the consistency of a thin pancake batter. Add a little water if needed.
Baking the flatbread
- 3
Heat a large non-stick or cast-iron pan over medium heat without any oil. Pour the batter in a circular motion from the center outwards into a thin layer, much like a crepe.
- 4
Cover with a lid and cook for 2 to 3 minutes, until the surface is completely dry and the edges begin to lift. Do not flip the flatbread, it cooks on one side only. Stack the finished flatbreads and cover them so they stay soft.
More tips:
Heat the pan in advance and cook without oil, the flatbread will not stick.
Pour the batter thin, a thicker layer cooks unevenly and stays raw inside.
Nutritional values
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Topic: Ethiopian cuisine
