Injera

ኢንጀራ · Injera

Ingredients5

• teff flour500 g
• water1.5 L
• salt1 tsp
• fermented teff starter200 g
• vegetable oil2 tbsp

Method

1. In a large bowl combine teff flour and water, whisk until smooth to form a thin batter.
2. Stir in the fermented teff starter, cover the bowl with a clean cloth, and let the mixture ferment at room temperature for 1–3 days until it develops a mildly sour aroma and bubbles form.
3. After fermentation, stir the batter gently, add salt, and let it rest for about 30 minutes.
4. Heat a non‑stick skillet or traditional mitad over medium heat, lightly brush with vegetable oil, and pour a ladleful of batter, swirling to spread it thinly.
5. Cook the injera without flipping until the surface is set and holes (eyes) appear, about 2–3 minutes; the bottom should be lightly browned.
6. Remove the cooked injera, place on a clean cloth to cool, and repeat with the remaining batter.