Ethiopian Injera Bread, Tangy Fermented Flatbread Made at Home
🧂 Ingredients
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- 250 grams teff flour (can be substituted with buckwheat flour)
- 100 grams all-purpose flour
- 1 tsp instant yeast
- 500 ml lukewarm water
- 200 ml additional cooled boiled water for fermentation
- 1 tsp salt
- 2 tbsp vegetable oil for greasing the pan
- 1 tsp apple cider vinegar (optional, to speed up the tangy flavor)
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👩🍳 Instructions
- 1 Combine the teff flour, all-purpose flour, and instant yeast in a large bowl, then stir until well mixed.
- 2 Gradually pour in the warm water while stirring until the batter becomes runny, like a slightly thick crepe batter, making sure there are no flour lumps.
- 3 Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 24-48 hours so the batter ferments naturally, developing small bubbles and that signature tangy aroma.
- 4 After fermenting, stir the batter again, adding cooled boiled water as needed if it's too thick, until it reaches the consistency of a thin pancake batter.
- 5 Add the salt and apple cider vinegar (if using), then stir until well combined. Let it rest for about 15 minutes.
- 6 Heat a large nonstick flat pan over medium heat and lightly grease it with vegetable oil.
- 7 Pour one ladleful of batter into the hot pan, quickly swirling the pan so the batter spreads out thinly and evenly into a large circle.
- 8 Cover the pan with a lid and cook for 1-2 minutes until the surface of the injera is full of spongy little holes and the edges lift slightly, no need to flip it.
- 9 Carefully lift the injera out using a wide spatula and place it on a clean cloth or tray so they don't stick together.
- 10 Repeat the process until the batter is used up, then serve the injera warm as a base for your favorite dishes.
💡 Tips
• The longer you let the batter ferment (up to 48 hours), the stronger and more distinctive the tangy flavor of the injera will be.
• Use a large nonstick pan and make sure it's really hot before pouring in the batter so the surface develops perfect little holes.
• If you can't find teff flour, you can fully substitute it with buckwheat flour or a mix of rice flour and all-purpose flour for a close result.
• Injera tastes best served warm alongside bean stew, spiced sautéed vegetables, or an East African-style vegetable curry.
📊 Nutrition Facts / serving
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