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Injera — close-up of the fermented teff bread's honeycomb 'eyes'
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🇪🇹 EthiopianFoto: Lukasz Nowak · CC BY-SA 4.0 ↗

Injera

The spongy, sour teff flatbread that is plate, cutlery and staple all at once — batter left to ferment for days, then poured onto a hot griddle so the surface blooms with tiny holes.

Quelle

Rezept von Ethiopian home kitchens · 🏺 Traditionell · Everyday Ethiopian cooking — the injera table where stews are ladled straight onto the bread and everyone eats from one platter with their hands.

Ethiopian & Eritrean · staple bread — An ownerless traditional dish, so no cook is credited. The cited article confirms injera as a fermented teff flatbread of Ethiopia and Eritrea, cooked on one side until the surface forms its characteristic 'eyes', and used as both plate and utensil. Quantities and method here are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

AfrikaKooZenDenAfrikaKoo
⏱ 60 Min.🍽 6 Portionen🔥 240 kcal🇪🇹 Äthiopien
HalalVeganVegetarischGlutenfreiLaktosefreiNussfrei

Zubereitung

  1. Whisk the flour with the water until completely smooth, cover loosely and leave at room temperature.

  2. Let it ferment 2–3 days. It will separate, smell sharply sour and bubble at the surface — all correct.

    💡 Pour off the dark water that rises on top each day and stir once. Warm kitchen: 2 days. Cool kitchen: 4 or more.

  3. Stir in the salt and thin the batter with water until it pours like single cream — thinner than pancake batter.

  4. Heat a wide non-stick pan over medium-high with no oil. Pour the batter in a spiral from the outside in, then stop — do not tilt or spread it.

    💡 Injera is cooked on ONE side only. Flipping it is the classic beginner mistake — it kills the holes and makes a pancake.

  5. Cover as soon as the surface turns matte and the eyes open. Steam 2–3 minutes until the top is dry to the touch.

  6. Slide it out onto a cloth, never a stack of hot ones, and cool flat. Repeat with the rest.

💡 Tipps

  • A 100% teff batter is the hardest version. Many Ethiopian households cut it with barley or wheat flour; a 50/50 mix is far more forgiving for a first attempt.
  • No holes means the batter is too thick or the pan too cool. Thin it, get the pan properly hot, try again.
  • Serve it as the plate: spread one out, ladle the stews on top, and tear pieces from a second one to scoop with.

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