Traditional Ethiopian Teff Injera (Fermented Flatbread)
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 3 cups brown or ivory teff flour
- • 3 1/2 cups lukewarm water
- • 1/2 cup ersho (active wild fermented teff starter)
- • 1/2 cup boiling water (for the absit cooked dough test)
- • 1/2 tsp salt
Preparation Steps
Whisk teff flour and lukewarm water in a glass or ceramic bowl until completely smooth; stir in the ersho starter.
Cover with a breathable cloth and let ferment at room temperature for 3 to 4 days until bubbly and pleasantly sour with a liquid layer on top.
Skim and discard the yellow liquid on top; scoop 1/2 cup of the fermented batter and whisk into 1/2 cup boiling water in a saucepan over medium heat for 2 minutes until glossy and gelatinized (absit).
Cool absit slightly, then whisk back into the main fermented batter with salt; add a splash of water until batter has the consistency of thin crêpe batter; rest for 1 hour.
Heat a nonstick electric mitad or flat crêpe pan over medium-high heat (190°C); pour 3/4 cup batter in a spiral from the outer edge inward.
When thousands of bubbles ('eyes') appear across the surface, cover with a domed lid and steam for 2 minutes until dry to the touch (do not flip).
Transfer with a woven mat to cool flat on clean cloths; layer as the base for Ethiopian wats and stews.