Injera Bread

By Frank Giglio
March 15, 2015
1 Comment


Author Notes: Injera is a traditional fermented "bread" from Ethiopia and made from the ancient grain teff. I love to top injera with fried eggs and some cultured vegetables,or over with a salad and grilled chicken. Use injera in place of wheat tortillas. *Some folks may have trouble cooking the injera if not done in a well seasoned cast iron pan. Frank Giglio

Makes: 8 injera bread

Ingredients

  • 3 cups teff flour
  • 4 cups water
  • 1 teaspoon sea salt

Directions

  1. Whisk together the flour, salt, and water. Depending on the teff flour used, you may need to add a touch more to create a batter similar to pancake batter consistency.
  2. Pour the mixture into a jar, cover and let sit on the counter for 24 hours, until the batter is bubbly. Any dark liquid that rises to the top can be poured off and discarded.
  3. Cook 4 ounces of batter on a well greased skillet or griddle. I prefer a well seasoned cast iron pan. The injera does not need to be flipped but should continue to cook on one side until the top looks dry and the edges curl a bit.
  4. Transfer the injera bread to parchment paper and let cool. You can cook several off at once and store int he fridge for a few days before using.

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Reviews (1) Questions (0)

1 Comment

Windischgirl May 15, 2016
I found the ratios a bit runny, so I added about 1/2 c. More teff flour, and used about an ounce of my sourdough starter. I cooked the injera in butter. Yum! Looking forward to trying them with Doro W'et for Sunday supper today!