ORIGIN

Injera is steeped in the Ethiopian culture. It has ancient roots, dating back centuries. It is the staple bread of Ethiopian cuisine, gracing tables during celebrations, family gatherings, a random Tuesday. That is the thing with Injera, it is an everyday meal. And deservedly so, it is delicious. This Ethiopian flatbread is not just a food to us. It is a symbol of community and family. It is usually made as a big flatbread. It’s so large that one person definitely cannot finish it alone. So, it’s shared among friends, relatives, siblings and even spouses. Now picture this: a bustling homestead, the air thick with the aroma of fermenting teff flour. The sound of laughter and clinking utensils fills the room as families break bread together. That is how you should envision this flatbread.

The teff-injera connection

To make this tangy bliss you will use Teff flour (if you can’t find teff flour don’t panic I gatchu). I’ll include substitutes at the end of this article. Now let’s get into it. What is Teff? Teff is the star ingredient in this recipe. A tiny grain native to Ethiopia. Its nutty flavor and gluten-free properties make it a superstar not only in this recipe but also in the culinary world. The magic happens when teff flour meets water and time – fermentation transforms it in the tangy, bubbly batter that becomes injera.

the art of pouring injera

You cook Injera on a large, round griddle called a mitad. I recommend the Addis mitad on Amazon. You make it by pouring the batter in a circular motion, creating a lacy, pancake-like surface. As it cooks, bubbles form, giving it its signature texture. You then flip your injera, revealing its golden underside.

Authentic Injera

Zahara Admasu

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Prep Time 3 days d

Cook Time 30 minutes mins

Course Appetizer, Breakfast, Main Course, Snack

Cuisine African, Ethiopian

Calories 379 kcal

Equipment

• 1 mitad
• 1 bowl

Ingredients

  

• 2 cups teff flour (brown or ivory)
• 3 cups distilled water

Instructions

 

• Mix the teff flour and water to form a thin batter.
• Let it ferment for 3 days (this will result in a strong, sour smell similar to sourdough but more pungent)
• Heat a mitad (a specialized electric injera stove)
• Pour the batter in a circular motion, creating a lacy, crepe-like surface.
• Cook until bubbles form and the top develop pores.
• Turn to see the golden bottom and take it off the mitad.
• Serve with stews, vegetables or salads.

Keyword Injera

irresistible pairings

1. 1. Doro wat: A love story – Doro wat, a rich chicken stew, nestles perfectly on injera. The spicy, berbere-infused sauce seeps into the porous bread, creating a harmonious blend of flavors. Tear off a piece injera, scoop up the stew, and let your taste-buds dance.

1. 1.  Shiro: The Comfort Food -Shiro, a chickpea or lentil stew, craves the company of injera. Its velvety texture and earthy spices find their match in the tanginess of the flatbread. It’s like a warm hug for your palate.

1. 1. Kitfo: Bold and Adventurous – Kitfo, Ethiopia’s answer to steak tartare, demands injera as its sidekick. The raw minced beef, seasoned with mitmita (a fiery spice blend), contrasts beautifully with the mild sourness of injera.

Substitutions (I told you I got your back)

• • For whole grain lovers (or anyone who doesn’t have access to teff flour): Substitute whole wheat, barley or all-purpose flour for teff flour.

• • No mitad: No worries, just use a non-stick skillet. Although a mitad is a better choice for this recipe, it doesn’t mean you can’t enjoy injera because you don’t own one.