Injera

Injera is a soft, spongy, and tangy sourdough flat bread that is a staple in East African cuisine. It is also used as a side dish and the base of a meal in many East African countries.

Injera is primarily linked to Ethiopian and Eritrean dishes, but is also present in Somali, Kenyan, and Sudanese cuisines. Beyond being merely a type of bread, it functions as a plate, utensil, and a vital component of communal dining meal.

The Ethiopian and Eritrean injera is made primarily from brown, red, and/ or white teff flour, an ancient grain that is naturally gluten-free and high in fibre, protein, calcium, and iron. It is known for its strong sour taste due to natural fermentation. Its porous and spongy texture makes injera flatbread ideal for soaking up maximum amounts of sauces and juices

If you're on the hunt for a delicious new dish to add to your diet, how about trying a wholesome recipe that's not only easy to prepare but also great for your gut health!

Serves 4-6

Prep time: 24-48 hours

Cook time: 10-15 minutes


Ingredients

  • 240g of brown teff flour

  • 500-600ml of water

  • ½ teaspoon of salt

  • vegetable oil (for greasing the pan)

Method

Ferment the batter:

  1. In a large bowl, whisk together the teff flour and water until smooth

  2. Cover the bowl with a clean cloth or clingfilm and let it sit at room temperature for 24-48 hours to ferment. The batter should develop a slightly tangy smell and bubbles on the surface

  3. Stir in the salt and start cooking

Cook the Injera:

  1. Heat a non-stick pan over medium heat, lightly grease it with a small amount of vegetable oil

  2. Pour the batter into the pan, swirling it to create a thin, even layer (similar to making a crepe)

  3. Cover the pan and cook for 1-2 minutes, until bubbles form on the surface and the edges lift slightly. Do not flip – the top should cook from the steam.

  4. Once fully cooked, carefully remove the injera and place it on a plate. Repeat with the remaining batter

  5. Serve and enjoy! Injera is best served warm with Ethiopian fennel stew or other stew of choice

Tips:

  1. Sorghum or barley flour can be used instead of teff flour

  2. Low-fat coconut milk or coconut flakes can be used to sweeten the batter for a sweeter version of injera instead of using sugar.

Pictures courtesy of:

https://i.pinimg.com/736x/50/73/7a/50737a831683306830ba6d0c47a82ee3--ethiopian-injera-injera-bread.jpg

https://blog.biletbayi.com/wp-content/uploads/2018/02/%C4%B0njera-1536x1019.jpg