Injera

Injera is a traditional flatbread of Ethiopia made from Teff flour. We are following the authentic, traditional recipe of Injera. If you are in hurry and want to make it to it instantly use baking soda. The Injera fermentation process is similar to sourdough. If you are familiar with preparing the sourdough, you can do it quickly. This is a one-time process we are not going to hold the dough for future use unless you are going to make Injera often. The timeframe of the Injera batter is usually 2-3 days or depends on the temperature of the location.

The controlled environment gives the best result. I have shared all the questions which came to my mind. Check step by step process for explanation and see the video for the batter consistency. Serve injera topped with lentils, vegetables ~ a healthy wholesome meal. Scroll down for the sides for Injera.

Food for the thought

“Let us be grateful to the people who make us happy; they are the charming gardeners who make our souls blossom.”

― Marcel Proust

Benefits of the ingredients (source)

Teff flour: This ancient grain is packed with nutrients, including lots of fiber and they are gluten-free. The whole grain Teff has 8% protein n 100 grams of flour.

Video for step by step process for Injera

Steps for preparing Injera

We are going to split into three processes for preparing Injera.

Fermentation

This is a tricky process as it depends on the temperature.
For 1 cup of teff flour use 2 cups of filtered water. To stop fermenting you can keep it in the refrigerator to slow down the process.

1. In a clean bowl, mix the flour and water and keep covered for 2-3 days without disturbing.
2. Keep it in a warm place.
3. After 2-3 days you will see unclear water and some white residue on top. Carefully discard the water. I like to remove the top thin layer of the dough too.
4. Your fermentation is ready.

Gelatinization

Gelatinization is a process that creates a soft, spongy, and porous texture in Injera. I would suggest you do this process for soft injera. If not, after the fermentation stage add salt and baking soda and start cooking.

1. For gelatinization, remove 1/2 cup of the fermented dough and add keep aside.
2. In a saucepan, boil 1 cup of water. When boiling, mix the dough and keep whisking to avoid clumps.
3. At this stage, add more water if necessary. Cook until the dough forms like a gel.
4. To check if it has cooked, drop 1/4 tsp of dough in a cup of water. The dough should form like a ball without sticking or dissolving in water.
5. If the dough dissolves in water it has to be cooked more. Once it is not sticky enough. Switch it off and allow it to cool completly.
6. Once cooled transfer this gel to the main batter and mix well. Keep aside for 2-4 hours. Now your batter is ready to cook.

Cooking

1. You will see small bubbles have developed after 2-3 hours.
2. Heat an iron or nonstick griddle. Grease whi oil. Pour 1/2 cup of batter into a 9-10 inch pan.
3. Wait for 30 seconds you can see a lot of porous will be popping on top of the Injera. Close with lid and allow to cook for 60-90 more seconds. Remove from pan.
4. Repeat for the remaining dough. To prevent sticking place parchment paper in between each injera.
5. Serve with the sides as listed below.

Variations

You can skip the gelatinization process and use baking soda to speed up the process.

Other Ethiopian recipes

• Tikil gomen | Ethiopian cabbage
• Berbere | Ethiopian spice blend
• Misir wot | Red lentil stew
• Key Sir Alicha (Ethiopian Beet & Potato)
• Bamya Alicha & Duba Wat (Ethiopian Okra & Squash)

Questions/Tips

What type of water should I use for fermenting the flour?

Use a clean vessel for fermentation. Use filtered warm water, purified or distilled water for perfect results. I have used warm filtered water.

Should I mix different flours for Injera?

Traditionally they use only dark brown flour. You can mix brown and ivory teff flour. Some use the combination with wheat flour too.

What temperature should I leave my starter ferment?

The room temperature between 70-75 degrees of Fahrenheit should work perfectly. If you are doing Injera in winter or cold places always combine the flour with warm water (as we do for yeast) and cling wrap it. Keep it in the oven with lights ON.

How long should I ferment?

It usually works from day 2. Day 3 will be high in fermentation and the right day in summer. I did it on day 2 (after 50 hours) the dough was not that sour but right for me. If you love sour keep it for 2 more days.

Should I keep growing my starter?

The fermentation is the process for a starter. After 3 days you can take 1 cup of flour and refrigerate it and use it later. Store your starter if you are frequently cooking Injera.

When should I discard the fermentation process?

If you see a pink layer on top discard and start all over again. Make sure you remove the water on top of the dough.

Can I skip the gelatinization process?

The gelatinization process keeps your injera soft, spongy, and porous texture. If you feel it overwhelming, add 1/4 tsp of baking soda to 1 cup of teff flour and continue with cooking.

Can I store the batter in the refrigerator after the gelatinization process?

Yes, you can store it in the fridge for 2-3 days.

What is the consistency of the batter?

The consistency of the batter should be in pouring consistency, thinner than pancake batter. If you pour it has to spread on the pan automatically. Check the video for the process.

Why is my Injera sticking to the pan?

There may be several reasons for the batter sticking in the pan.
The pan should be hot before pouring the batter.
The batter should not be more watery.
It has not fermented well.

If using iron pans, heat the pan to high and grease with oil, and allow it to sit for an hour before cooking. Slice the potato into two, with one-half of the potato rub all over the pan to avoid sticking.

How to store/meal prep

To avoid sticking between injera place a small square-shaped parchment paper in between the flatbreads. It stays good for a day at room temperature. Once it is cooled wrap it in foil and put it in the fridge for a week and a month in the freezer. To thaw from the freezer, refrigerate it overnight, and warm in a pan or microwave for 30 seconds.

Recipe card for Injera