What are the steps to make injera?

To make injera, mix teff flour, water, and a starter (such as leftover injera). Let the batter ferment for a few days. Heat a lightly oiled pan, pour a thin layer of batter, and cook until holes form on the surface. Do not flip. Remove from the pan and repeat. Injera is best served fresh and warm.

Traditionally, injera was made by mixing teff flour with water and a starter, such as ersho (a fermented dough). The batter was then left to ferment for several days. Once fermented, the batter was poured onto a hot, lightly oiled clay griddle called a mitad. The injera was cooked until holes formed on the surface and then removed from the griddle.

Is making injera hard?

Making injera can be challenging, as it requires patience and practice. The fermentation process takes several days, and achieving the right consistency and texture of the batter is crucial. Cooking injera on the right temperature and for the appropriate time also takes some trial and error. However, with experience and the right techniques, making injera becomes easier over time.

Is injera good or bad for you?

Injera is generally considered a healthy food. Teff, the main ingredient, is a nutritious grain high in fiber, protein, and minerals like iron and calcium. The fermentation process also enhances the bioavailability of nutrients and may provide probiotic benefits. However, injera is high in carbohydrates, so individuals with specific dietary restrictions or health concerns should consume it in moderation.

How to Make Injera (Ethiopian Flatbread)

Ingredients

Scale

2 cups teff flour
4 cups water
1/2 teaspoon salt

Tools

Mitad (Injera Cooker) or a non-stick frying pan
Mixing Bowl
Whisk or Wooden Spoon
Ladle or Measuring Cup
Lidded Container
Clean Kitchen Towel or Cheesecloth

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Instructions

In a large mixing bowl, combine the teff flour, water, and salt. Stir with a whisk or wooden spoon until the batter is smooth and lump-free, similar to a thin pancake batter.
Cover the bowl with a clean kitchen towel or plastic wrap. Let it sit at room temperature for 24-48 hours, until it becomes foamy and has a pleasantly sour smell.
Heat the mitad or pan over medium-high heat for about 5 minutes. Test readiness by sprinkling a few drops of water; if they sizzle and evaporate quickly, it’s ready.
Pour a thin layer of batter onto the center of the mitad, then quickly tilt and swirl to evenly distribute the batter.
Cover and cook for about 30-60 seconds, until the surface is bubbly and the edges lift from the pan. Do not flip the injera.
Carefully remove the injera and place it on a clean towel. Cover it with another towel to keep it warm and moist. Store any leftovers in an airtight container at room temperature for up to three days.

Notes

Adjust with more water or flour to get a thin pancake-like batter.
Depending on room temperature and humidity, fermentation might take longer; trust your senses.
Ensure the mitad or pan is not too hot or too cool by adjusting the heat as needed.
Serve injera with various stews (wats or wots) using the injera as a plate and utensil. Fold or roll it into triangles or cylinders for neat serving.

Author: Natasha Krajnc
Prep Time: 48-72 hours (including fermentation)
Cook Time: 1-2 minutes
Cuisine: Ethiopian