Ethiopian Teff Injera Flatbread

Method

1. 01

   Mix the teff batter

   Whisk teff flour with 700 ml water until smooth, then stir in ersho starter. The mixture should be pourable but not watery; scrape down the sides of a clean fermentation vessel.

   

2. 02

   Ferment for 48 hours

   Cover the vessel loosely with a lid or clean cloth and ferment at a steady cool room temperature for 48 hours. Look for bubbles, a separated thin liquid layer and a clean tangy aroma; discard the batter if it develops mold, pink patches or a foul smell.

   

3. 03

   Drain, stir and thin the batter

   If a thin liquid layer has formed, pour off only what is excessive. Stir the batter thoroughly, add remaining water gradually to a thin crepe-batter consistency, then mix in salt and rest for 30 minutes.

   

4. 04

   Heat and prepare the griddle

   Heat a large nonstick skillet or mitad over medium until a drop of batter sets quickly without browning. Wipe the surface with only a trace of oil; traditional injera is cooked on a nearly dry griddle.

   

5. 05

   Pour one round and let the eyes form

   Pour batter in a spiral from the outside toward the centre to make a thin round. Cover immediately and cook until many small holes open across the top and the surface looks set and matte.

   

6. 06

   Lift, cool and stack

   Once the top is dry and the edges release, lift the injera with a wide flexible spatula; do not flip it. Lay flat on a clean cloth and cool before stacking so the undersides do not stick.

   

7. 07

   Serve as plate and utensil

   Serve one injera flat on a large plate with stews arranged over it, or fold the rounds on the side. Tear pieces by hand at the table to scoop wat and vegetables.