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Injera
Ethiopia's spongy, sour flatbread, made from a batter of teff flour and water left to ferment for days and cooked in a pan until the top is covered in holes. Traditionally injera is also the plate on which savoury dishes are served.
- Servings
- 6
- Preparation
- 15 min
- Cooking
- 1 h 10
- Resting
- 72 h
- Total
- 73 h 25
- Difficulty
- Easy
Equipment
- A large, very clean jug, jar or bowl; tea towel and rubber band
- Heavy-based 20 cm frying pan
- Ladle or 60 ml measure; wire rack
Ingredients
Method
Pour the water into a very clean vessel and whisk in the teff flour until there are no dry clumps.
Cover with a tea towel held by a rubber band. Leave in a warm room out of direct sun for 2 to 4 days, stirring once or twice a day and covering again.
Why Wild yeasts and bacteria in the flour sour and aerate the batter; that fermentation gives injera its taste and its holes.
Timer · 72 h4320:00The batter is ready when it has risen, smells slightly sour and is bubbly. Whisk in the salt.
Heat the pan over a medium heat and wipe it with ghee on a paper towel. Pour 60 ml of batter into the centre and tilt to spread it evenly.
Cook 3–5 minutes, until the surface is covered with lacy holes and the edge lifts and crisps. Davis then turns it and browns the other side for 1–2 minutes.
Timer · 6 min6:00Cool each injera on a wire rack and repeat with the rest of the batter. Serve stacked.
Substitutions
- Ghee or duck fat → A neutral oil, for a vegan injera.
Common mistakes
- A dirty jar: unwanted moulds can take over. Davis insists on a very clean vessel.
- Stopping the fermentation too early: the bread is flat and tastes of raw flour.
Storage & reheating
Stack and wrap in a cloth; eat the same day or keep 1–2 days in an airtight bag at room temperature.
Allergens
Milk
Check labels: stock, bacon and sauces can contain further allergens.
Dietary
vegetarian
Bread that is also the plate
Injera is a soft flatbread from Ethiopia, traditionally used as the plate on which savoury dishes are served. Teff flour gives it a nutty taste, and a fermentation of two to four days makes it distinctly sour.
Ferment, then cook gently
Holly Davis's version, from her book Ferment, uses nothing but teff flour, water and salt. The salt goes in only at the end, once the batter has risen and bubbled, so it does not slow the fermentation. Cooked over medium heat in a greased pan, each bread sets from below while gas escapes through the top, leaving the surface covered in small holes.
How it connects
Place
- origin Ethiopia In preparation
Recipe
- pairs with Misir wot
