Injera (Ethiopian Teff Bread)

Injera, Ethiopian sourdough flatbread with a slightly spongy texture used to scoop up meat and vegetable stews.

Course Bread

Cuisine Ethiopian

Prep Time 6

Cook Time 10

Servings 7.5" injera

Calories 46kcal

Author Lizet Bowen

Ingredients

Day 1
2 tablespoons teff flour
2 tablespoons rice flour
a pinch of dried yeast (half of ⅛ teaspoon)
3 tablespoons water
3 tablespoons water to cover the dough
Day 2
2 tablespoons teff flour
2 tablespoons rice flour
2 tablespoons water
2 tablespoons water to cover the dough
Day 3
2 tablespoons teff flour
2 tablespoons rice flour
2 tablespoons water
2 tablespoons water to cover the dough
Day 4
2 tablespoons teff flour
2 tablespoons rice flour
2 tablespoons water
2 tablespoons water to cover the dough
Day 5
2 tablespoons injera dough
¾ cup water for cooking
½ cup water to make a batter

Instructions

Day 1: In a small plastic container mix: 2 tablespoons teff flour, 2 tablespoons rice flour, yeast and 3 tablespoons water. This should look like a wet dough. Add 3 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
Day 2: With a spoon, mix starter. Add 2 tablespoons teff flour, 2 tablespoons rice flour, and 2 tablespoons water. This should look like a wet dough. Add 2 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
Day 3 and 4: With a spoon, mix starter. Add 2 tablespoons teff flour, 2 tablespoons rice flour, and 2 tablespoons water. This should look like a wet dough. Add 2 tablespoons of water to cover the dough. Cover with a kitchen towel until the next day.
Day 5: With a spoon, mix starter. Take 2 tablespoons of the starter and add it to a small saucepan with ¾ cup water. Cook over low heat until thick (pudding-like texture). Let it cool completely and add it to the rest of the starter. Add ½ cup water, mix well and cover with a kitchen towel until the next day.
Day 6: At this point, you can keep your injera batter in the fridge until you are ready to cook. If you see any lumps, use an electric blender and blend it for a minute, or until smooth.
Cooking injera: Place a shallow, nonstick pan over high heat. Add ½ teaspoon salt to the pan, use a paper towel to scrub the pan (gently). Wipe the salt from the pan (you can keep it in a small bowl and reuse it). Add about ¼ cup of batter to the pan, making sure it covers the whole pan. It should start bubbling. Let it cook for about 20 seconds and cover with a lid. Cook for another 20 seconds. Lift up the lid and cook until edges start to curl up (about 1 to 2 minutes). Remove injera from pan and place them on a kitchen towel (don't stack them yet) until completely cool.

Notes

Remember to save at leat ¼ cup of your starter for next time!

Nutrition

Calories: 46kcal