Injera Flatbread

Ethiopian injera-style fermented teff flatbread with a soft spongy surface and pleasantly sour flavour.

Jump to ingredients | Jump to method

Traditional injera fermentation can take several days. This practical method still relies on fermentation and teff, so plan ahead rather than treating it as a quick bread.

Ingredients

• 300 g teff flour
• 100 g plain flour (optional for easier handling)
• 700 ml water (approximately)
• 0.25 tsp instant yeast (starter aid)
• 1 tsp fine salt

Step-by-step method

1. Whisk the teff flour, plain flour if using, yeast and 600 ml water in a non-reactive bowl until smooth and pourable.
2. Cover loosely and leave at cool room temperature for 24–48 hours until bubbles form and the batter smells pleasantly sour. Fermentation speed depends strongly on room temperature.
3. Stir the batter and add enough of the remaining water to make it slightly thicker than crepe batter. Stir in the salt.
4. Heat a large non-stick frying pan over medium heat. The pan should be hot but not smoking; injera cooks on one side only.
5. Pour batter in a spiral from the outside toward the centre, tilting only slightly if needed. Cover immediately.
6. Cook for 2–3 minutes until many holes appear, the top is dry and the edges begin to lift. Do not flip.
7. Slide onto a clean cloth and cool before stacking. Repeat, adjusting the heat if the bottoms darken too quickly.