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INJERA is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightful, yet sour taste.

INJERA,
THE ETHIOPIAN SOUR FLATBREAD

INJERA is a popular Ethiopian sour flatbread and an integral part of Ethiopian life.

This bread is made from teff, the tiniest grain in the world, also considered a super grain due to its high nutritious properties. Its flavor is similar of that to a tart sourdough bread. It is usually cooked in a skillet over a fire, where the spongy texture of the bread develops as the dough hits the hot skillet and air bubbles form on the inside.

Injera is perfect to combine with stews because air pockets in this bread absorb a lot of sauce. DORO WAT is a classic topping, along with cheese, some spinach and perhaps another stew and vegetable dish. However, this will also go with all different types of curries and Indian sides.

RECIPE

Ingredients:

  • 2 cups teff flour,
  • 2 cups all-purpose flour,
  • 1/2 teaspoon salt,
  • 5 cups lukewarm water,
  • *Cooking oil spray (to prevent food from sticking).

 

Total Time: 49 hrs 30 min
Prep Time: 15 min
Cook Time: 75 min
Rest: 48 hrs

 

Method

  • In a large mixing bowl, whisk the teff flour, all-purpose flour, and salt until well mixed.
  • Add the water, whisking until combined.
  • Cover loosely with a paper towel or a clean kitchen towel and let stand, undisturbed, overnight. The batter will be loose and watery.
  • Gently dab the mixture with a wooden spoon in the morning (there should be bubbles already forming on the surface, and the fermenting water should have risen to the top).
  • Cover again and let stand at room temperature, undisturbed, overnight. Repeat the process of dabbing the mixture the following morning, and then one more round of overnight resting.
  • After 3 to 5 days, your injera should smell sour and be bubbly, especially when the bowl is dabbed, which means that it’s ready. Stir the mixture until combined.
  • Heat a large, nonstick skillet over medium-high heat. Spray lightly with cooking spray. Add about 1/3 cup of the batter to the skillet, swirling it around to the edges of the pan to form a thin layer. Cook until bubbles form on the surface, the flatbread will begin to look dry, and the edges will pull away slightly from the pan. Cover the pan and continue to cook until the flatbread’s surface is dry, about 2 minutes.
  • Using a spatula, remove the injera and transfer to a plate.
  • Repeat until all of the batter is used, spraying the pan with cooking spray as necessary.

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