Ethiopian Teff Bread (Injera)

Follow our step-by-step guide on how to make Ethiopian Teff Bread (Injera).

1. Step 1

   To start your journey in making delicious injera, grab a mixing bowl and combine half a cup of white teff flour with a quarter cup of brown teff flour.

2. Step 2

   Slowly pour in one cup of water, whisking the mixture until it’s smooth and well-blended.

3. Step 3

   Next, transfer this batter into a glass container that’s at least three times larger than the volume of your mixture.

4. Step 4

   Cover the container with cheesecloth or a breathable fabric—this is crucial for allowing air to circulate and promoting fermentation, so steer clear of plastic wrap.

5. Step 5

   Now, find a cozy, draft-free spot in your kitchen and let the covered container sit for 24 hours.

6. Step 6

   During this time, give the batter a gentle stir twice to encourage the fermentation process.

7. Step 7

   After a day, check for signs of life: you should see bubbles, a slight increase in volume, and a delightful tangy aroma.

8. Step 8

   If everything looks good, add a tablespoon of white teff flour and a tablespoon of water to the batter, whisking it in thoroughly.

9. Step 9

   Keep an eye on it for a few hours; if you notice more bubbles and an increase in volume, you’re ready to move on to cooking.

10. Step 10

    If your batter hasn’t shown any signs of fermentation after the initial 24 hours, don’t worry! Just let it rest for another 12 hours, stirring once during that time.

11. Step 11

    When you check back, look for those telltale bubbles and a strong, pleasant smell before proceeding.

12. Step 12

    In a separate bowl, mix two tablespoons of white teff flour with two tablespoons of water until smooth.

13. Step 13

    Add this mixture to your batter and whisk it all together.

14. Step 14

    Allow the batter to rest for a few hours; it should become bubbly and increase in volume, signaling that it’s ready for cooking.

15. Step 15

    When you’re ready to cook, heat an 8-inch crepe pan or a nonstick skillet over medium heat.

16. Step 16

    If you like, add a teaspoon of vegetable oil to the pan for a little extra flavor.

17. Step 17

    Pour a scant half cup of batter into the hot pan, starting from the outside and moving inward in a circular motion to cover the surface without swirling.

18. Step 18

    Cover the pan and reduce the heat to medium-low.

19. Step 19

    Let it cook for about 1 to 3 minutes, allowing the steam to work its magic on the top of the injera.

20. Step 20

    Once it’s cooked through, carefully slide a spatula under the injera and transfer it to a plate.

21. Step 21

    Keep it warm by covering it, and repeat the process with the remaining batter.

22. Step 22

    Enjoy the delightful aroma and the satisfaction of creating this traditional dish!.