Injera

Ethiopia's spongy, sourdough flatbread with a distinctive tangy flavor and honeycomb surface. Made from teff flour and naturally fermented for several days, it serves as both plate and utensil in Ethiopian cuisine.

Ingredients

• 2 cups teff flour (preferably dark)
• 2.5 cups water, room temperature
• ½ tsp salt

Method

1. Three days before you plan to cook: Whisk teff flour and water together in a large bowl until smooth. Cover loosely with a cloth or plastic wrap and set in a warm spot (75-80 F) for 2-3 days. The batter will bubble and develop a sour, tangy aroma similar to sourdough.
2. When the batter has fermented and smells pleasantly sour (2-3 days), carefully pour off any liquid that has risen to the top. Stir in the salt. The batter should have the consistency of thin crepe batter -- add a splash of water if too thick.
3. Heat a large (10-12 inch) non-stick skillet or injera pan (mitad) over medium heat. Do not oil the pan.
4. Pour about 1/3 cup of batter onto the pan, starting from the outside edge and spiraling toward the center in a single thin layer. The batter should cover the surface without gaps.
5. Cover the pan immediately. Cook for 2-3 minutes. The injera is done when the surface is dry, the edges lift from the pan, and you see the characteristic "eyes" (small holes) across the surface. Do not flip it.
6. Gently remove the injera to a plate or clean cloth. Repeat with the remaining batter, stacking the injera with parchment paper between them. Let cool before serving.

Chef's note: Patience with the fermentation is essential -- 3 days at warm room temperature gives the best sour flavor and the most bubbles. If you are short on time, add 1 tsp of apple cider vinegar to the batter for a quick tang, but the texture will not be as authentic. Teff flour can be found at health food stores or Ethiopian grocers. Note: Prep time does not include the 2-3 day fermentation period.

Nutrition per serving

More Ethiopian recipes

• Doro Wat
• Misir Wat (Red Lentils)