Injera

Name: Injera
Total time: 1 h
Yield: 6
Cuisine: Ethiopian
Ingredients: 500 g Teff flour; 1 L Water; 1 tsp Salt

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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Ethiopian home kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

AfrikaKoo ZenDen AfrikaKoo

⏱ 60 မိနစ်🍽 6 ယောက်စာ🔥 240 kcal🇪🇹 Ethiopia

ဟာလာအသားငါးလုံးဝမပါသက်သတ်လွတ်ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

Teff flour★Amazon တွင် ရှာရန် ↗

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Whisk the flour with the water until completely smooth, cover loosely and leave at room temperature.
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.
Stir in the salt and thin the batter with water until it pours like single cream — thinner than pancake batter.
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.
Cover as soon as the surface turns matte and the eyes open. Steam 2–3 minutes until the top is dry to the touch.
Slide it out onto a cloth, never a stack of hot ones, and cool flat. Repeat with the rest.

💡 အကြံပြုချက်များ

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.