Injera (Ethiopian Sour Flatbread)
A sour flatbread essential to Ethiopian and Eritrean cuisine, injera offers a delightful tang and a unique texture.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Combine teff flour, all-purpose flour, and salt in a large bowl, then whisk in water until fully blended.
-
Cover the bowl loosely and let the batter ferment undisturbed overnight.
-
Each morning for the next 2-4 days, agitate the mixture, then recover and let it ferment overnight again.
-
Once the batter is sour and bubbly after 3-5 days, stir it well.
-
Heat a nonstick skillet over medium-high heat, then lightly spray with cooking spray.
-
Pour about 1/3 cup of batter into the skillet, swirling to form a thin layer; cook until bubbles appear, the surface looks dry, and edges slightly pull away.
-
Cover the pan and continue cooking for approximately 2 minutes until the flatbread surface is completely dry.
-
Use a spatula to remove the injera and transfer it to a plate.
-
Repeat cooking with the remaining batter, spraying the pan as needed.
-
Roll up the injera and serve with appropriate dishes.