Description
This remarkable staple of Ethiopian cuisine is used as a serving platter, as a plate and as an eating utensil. The fermentation of teff flour provides a porous bread as well as a somewhat sour flavor that enhances the dishes with which it is eaten.
Ingredients
Units
Scale
- 3 1/2 cups Teff Flour
- 8 cups Distilled Water
Instructions
- Make the Starter: Combine 1 cup of room temperature distilled water with 1/2 cup of teff flour in a clear glass jar with a lid. Mix thoroughly, cover and place in a dark, room temperature place for three days.
- Make the dough: Put 3 cups of teff flour in the bowl of a stand mixer with the starter. Turn the mixer on low and slowly add 1 1/4 cups of distilled water. A stiff dough should form. If it appears too stiff add another 1/4 cup of distilled water. Let the mixer run on low, working the dough for five minutes.
- Place the dough in a large clear glass mixing bowl. Pack it down so it is flat on the surface. Cover with an inch of distilled water. Cover the bowl tightly and put in a dark, room temperature place for three days. For a sour injera leave the same water on top all three days. For a less sour injera, pour the water off every day and replace it with new.
- After three days pour the water off and reserve it. Stir the batter.
- Temper the batter: Heat two cups of water in a large saucepan. Remove the pan from the heat and wisk in one cup of the batter. Wisking constantly, bring it back to a boil. As it heats up the batter will become quite thick. As soon as it starts to boil wisk it back into the bowl of batter. Mix it thoroughly and let sit no less than 2 hours and no more than 4 hours.
- Cook the Injera: Using a comal or a flat griddle at 350 degrees pour the batter in a circle, starting from the outside and working in. Shake the pan to level the batter, cover and let cook until all the top surface has darkened. This will cook much like a pancake, with bubbles forming and the edge will dry out first as it cooks. The top will cook from steam from being covered, you don’t flip it.
- As soon as the top has all darkened, remove the injera to a cooling rack. let cool for a short while and then the injera can be stacked on a plate or in a basket for service.
