| Prep: 5 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| 1.5 cups of Teff flour |
| 2 cups of water |
| 1/2 teaspoon of baking powder |
| 1/2 teaspoon of salt |
| Cooking spray or oil for greasing |
| kcal | fat | saturates | carbs |
| 127 | 1g | 0g | 26g |
| sugars | fibre | protein | salt |
| 0g | 4g | 4g | 0.2g |
About Injera
At the heart of Ethiopian cuisine lies an iconic and versatile staple known as Injera. Touted for its nutritional value and unique texture, Injera acts as a tasteful canvas for an array of dishes and offers an interesting change of pace for foodies keen on exploring the diverse world of international breads.
Embracing the Traditional Ethiopian Bread
Injera, a sourdough-risen flatbread with a slightly spongy texture, is a prominent element not just in the Ethiopian kitchen but in its cultural scenarios as well. Originating from the northern and central highlands of Ethiopia, Injera’s primary ingredient is Teff flour—a grain indigenous to the region and packed with impressive health benefits. Teff is remarkable for its rich content of calcium, iron, and protein lending Injera its slightly nutty flavor and wholesome quality.
Tasting Injera: A Cultural Experience
What distinguishes Injera from the multitude of bread variants across the world is its distinct role in traditional Ethiopian meals. This bread acts not merely as an accompaniment, but as an integral part of the meal. It serves as a plate on which various stews and dishes are laid, and also as a utensil, used to scoop up the food. Injera frequently makes appearances with Doro Wat, a spicy chicken stew, and Gomen, a sautéed kale dish. It also bears a striking resemblance to the Indian Dosa in texture and to the sourdough bread in flavor, offering a curious blend of the East African palate and South Asian and Western influences.
Injera is a befitting choice for anyone seeking versatility in breads. Be it as an alternative to rice, as a wrap for a quick lunch, or even as a base for a flavor-packed breakfast pizza, Injera adapts effortlessly, making it a brilliant addition to your culinary experiments.
Making Your Own Injera
The traditional preparation of Injera involves fermented Teff flour and water, resulting in a slight tang that perfectly complements spicy dishes. However, our modern take on this recipe includes baking powder for an easy leavening agent, without waiting for the fermentation. Here is an excellent guide for first-timers willing to challenge themselves to making Injera at home.
You’ll know your Injera is perfect when you see the characteristic tiny wholes, known as ‘eyes’, over the surface. Once you master the art of making Injera, the possibilities for enjoying this splendid Ethiopian bread are virtually limitless.
What You’ll Need
- 1.5 cups of Teff flour
- 2 cups of water
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- Cooking spray or oil for greasing
Method
Step One
Begin by mixing the teff flour and water in a large bowl. Stir until it becomes a smooth batter, then cover it with a clean towel or plastic wrap. Let it sit at room temperature for a day to ferment. The mixture should bubble and have a sour smell.
Step Two
After the fermentation process, stir in the baking powder and salt to the mixture. Mix thoroughly so that the added ingredients are evenly spread. The batter should be somewhat thin, like pancake batter.
Step Three
Prepare your non-stick pan or skillet by lightly greasing it with cooking spray or oil. Heat it over medium-high heat until it’s hot.
Step Four
Pour a thin layer of the batter into the heated pan, spreading it evenly with a spoon or ladle. Cover the pan and let the injera cook for 2-3 minutes. You will know it’s cooked when bubbles appear on the surface. The edges would also start to lift away from the pan.
Step Five
Once cooked, remove the injera from the pan and place it on a clean dry towel to cool. Do not stack them on each other until they have completely cooled down. Repeat the process until all the batter is used up.
Step Six
Your injera is ready to serve! This traditional Ethiopian flatbread is usually served with different kinds of stews or salads. Keep any leftovers stored in a closed container at room temperature to maintain its freshness.
