Injera (Ethiopian Sourdough Flatbread)
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The Tale of Injera (Ethiopian Sourdough Flatbread)
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Injera, Ethiopia's spongy sourdough flatbread, is made by fermenting teff, a tiny grain cultivated in the Ethiopian highlands for thousands of years. Written references to injera-like bread date back to at least the 14th century, and teff became a dominant highland staple by around 1750. Every Ethiopian meal is traditionally built around it, torn by hand to scoop up stews.
Ingredients
Scale:· 8 servings
- 4 cups teff flour
- 4 1/2 cups water, plus more as needed
- 1/4 cup active injera starter (ersho) or plain yogurt
- 1/2 tsp salt
- Oil, for the pan
Instructions
- 1Whisk teff flour and water together in a large bowl until smooth.
- 2Stir in the starter, cover loosely, and let ferment at room temperature 2-3 days, stirring daily, until bubbly and sour-smelling.
- 3Pour off the clear liquid that rises to the top and stir in salt, thinning with a little water to a thin pancake-batter consistency.
- 4Heat a large non-stick or well-seasoned pan over medium heat and wipe with a little oil.
- 5Pour batter in a spiral from the outside in to cover the pan in one thin layer.
- 6Cover and cook until the surface is covered in small holes and looks set, about 2-3 minutes; do not flip.
- 7Slide onto a clean towel to cool and repeat with remaining batter.
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