Injera is a tangy fermented flat teff bread that (to my knowledge) is primarily eaten in Eritrea and Ethiopia.

It is tasty and super easy to make.

Ingredients

• 1 cup flour (I substituted teff flour with freshly ground whole wheat flour)
• 1 cup of filtered water (since we don’t want to kill any of the yeast we use to ferment, we want unchlorinated water)
• 1/4 cup of sourdough starter

Instructions

1. Mix all the ingredients together.
2. Let it sit for a couple days. (Wait longer if you want a more sour batter)
3. When you are ready to cook, boil a cup of water.
4. Mix the boiling water into the batter.
5. Once mixed, pour the batter into a medium heat flat and oiled pan.
6. Once you see bubbles throughout all of the surface, cover the pan so the bread can steam.

Noteworthy Techniques

• Boiling water is added in step 4, most likely as Stephie explains here
  • When I did not add boiling water, my injera was stiff
• Sometimes I found the injera to be very gummy. I found that making the batter thicker, waiting for more bubbles to appear prior to putting a lid on, and putting the batter on slightly lower heat seemed to help
• Use a smooth pan. When I used a textured dutch pan, the injera was more likely to get stuck to the pan