Time and Servings:
Prep Time: 5 minutes (plus 24-48 hours fermentation time)
Cook Time: 20 minutes
Total Time: 25 minutes (active time) + 24-48 hours fermentation
Servings: 8 servings
Nutrition (per serving):
Calories: 90 kcal
Protein: 3g
Fat: 0.5g
Carbohydrates: 19g
Fiber: 2g
Sugar: 0g
Sodium: 150mg
Ingredients:
- 2 cups teff flour
- 3 cups water
- 1/2 tsp salt
- 1/4 tsp yeast (optional, for faster fermentation)
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine teff flour with water and mix until smooth. Cover with a clean cloth or plastic wrap and allow the batter to ferment at room temperature for 24-48 hours. Stir occasionally to promote even fermentation.
- Optional: Add a pinch of yeast to speed up the fermentation process if desired.
- Cook the Injera:
- After fermentation, stir in the salt. Heat a non-stick skillet over medium heat.
- Pour a ladleful of batter into the skillet, swirling to spread it into a thin layer. Cook for 2-3 minutes until bubbles form on the surface and the injera is set. Do not flip.
- Serve:
- Carefully remove the injera from the skillet and let cool. Repeat with the remaining batter.
- Serve alongside traditional Ethiopian stews like Doro Wat or Misir Wat for a complete experience.
Tips for Success:
- Teff Flour: Use 100% teff flour for a gluten-free version or mix with all-purpose flour for a milder flavor.
- Fermentation Time: Longer fermentation develops a stronger sourdough flavor. Taste and adjust based on preference.
- Cooking Surface: A non-stick skillet or traditional mitad ensures perfect, non-sticking injera.
Wine, Cocktail, Drink Pairing:
- Pair this dish with a refreshing dry white wine like Sauvignon Blanc, a light beer, or a traditional Ethiopian tej (honey wine) to balance the rich flavors of accompanying stews.
