Ethiopian
Injera
Naturally fermented 100-percent teff flatbread with a sour flavor, tender crumb, and open eyes.
10 servings · 45 minutes prep · 30 minutes cook
Ingredients
Ingredients
- 4 cups ivory teff flour, divided
- 5 cups filtered water, plus up to 1 cup more for thinning
- 1/4 cup active ersho or mature 100-percent-teff sourdough starter
- 1/2 teaspoon fine sea salt
Directions
Primary Fermentation
- Whisk the teff flour with 4 cups filtered water and the ersho in a nonreactive container until smooth. Cover loosely and ferment at 72°F to 78°F for 48 to 72 hours, until distinctly sour, aerated, and topped with a thin dark liquid. Cooler rooms require more time.
- Carefully pour off and discard the surface liquid without disturbing the settled batter. Stir the batter until uniform.
Make the Absit and Finish the Batter
- For the absit, whisk 1 cup fermented batter with 1 cup water in a saucepan. Cook over medium heat, stirring constantly, for 3 to 5 minutes until it becomes a glossy, thick porridge and bubbles heavily. Cool to 90°F or below.
- Stir the absit thoroughly back into the fermented batter with the salt. Cover loosely and ferment for 2 to 4 hours, until the batter rises visibly and is crowded with fine bubbles.
- Stir gently. The first 5 cups water have now been used in the primary batter and absit; add additional filtered water 1/4 cup at a time as needed to make a pourable batter slightly thinner than crêpe batter. Depending on the teff and fermentation, this may require little additional water or nearly the full extra cup. The batter should flow continuously but leave a thin coating on a spoon. Rest for 15 minutes.
Cook and Cool the Injera
- Preheat a 12-inch nonstick skillet or electric mitad to 400°F. Wipe clean; do not grease. Starting at the outside, pour about 1/2 cup batter in a tight inward spiral to cover the surface in one even layer.
- Cook uncovered for 20 to 30 seconds, until eyes open across most of the surface. Cover and steam for 1 1/2 to 2 minutes, until the top is dry, the edges release, and the injera is cooked through without browning. Never flip it.
- Slide onto a clean cloth or woven mat and cool completely before stacking. Stir the batter gently and restore its consistency with water between batches.
