InjeraFermented Teff Flatbread
Injera is Ethiopia’s fermented, spongy flatbread, used both as a base for dishes and to scoop up stews. This home version uses teff flour and sourdough starter.
Prep
24h 15m
Cook
30m
Serves
6
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Estimated
Nutrition
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Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gTeff Flour
- 700mlWater
- 120gSourdough Starter
- 6gSalt
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Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
In a large bowl, whisk the teff flour with the water until smooth and lump-free.
- 02
Stir in the sourdough starter, cover loosely, and leave the batter at room temperature until it smells pleasantly sour and shows bubbles, about 24 hours.
- 03
Stir the batter well, then mix in the salt.
- 04
Heat a nonstick skillet or flat griddle over medium heat to about 200°C (392°F).
- 05
Pour in enough batter to form a thin round and swirl the pan so the batter spreads evenly.
- 06
Cover and cook until the surface is set and full of tiny holes and the bottom releases easily, without flipping.
- 07
Transfer the flatbread to a towel, let it cool briefly, and repeat with the remaining batter.
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