Injera

Name: Injera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Eritrea
Ingredients: 4 cups teff flour; 5 cups water; 1 tsp salt; 2 tbsp active starter (ersho) or a piece of prior batter, optional; 2 tbsp all-purpose or barley flour, optional, for a milder flavor; Extra water, as needed, to adjust batter consistency; Vegetable oil, for greasing the griddle if needed

8 servings15 min prep30 min cookMedium Eritrea

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The Story Behind It

The Tale of Injera

Injera, the spongy fermented flatbread made from teff, is one of the Horn of Africa's oldest staple foods, with teff cultivation in the Eritrean and Ethiopian highlands dating back thousands of years. It serves as both plate and utensil, torn by hand to scoop up stews.

Ingredients

Scale:· 8 servings

4 cups teff flour
5 cups water
1 tsp salt
2 tbsp active starter (ersho) or a piece of prior batter, optional
2 tbsp all-purpose or barley flour, optional, for a milder flavor
Extra water, as needed, to adjust batter consistency
Vegetable oil, for greasing the griddle if needed

Instructions

1Whisk the teff flour and water into a smooth, thin batter.
2Cover and leave at room temperature 2-3 days to ferment until bubbly and slightly sour.
3Stir in the salt.
4Heat a large nonstick griddle or clay mitad over medium heat.
5Pour the batter in a spiral from the outside in to cover the surface.
6Cover and cook 2-3 minutes until the surface is covered with holes and the edges lift; do not flip.
7Remove and cool on a clean towel, then stack and serve as the base for stews.

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