Injera
Photo: https://flickr.com/photos/126840895@N05/20206649053
Injera is a traditional Ethiopian and Eritrean pancake made from teff flour, a tiny, gluten-free grain indigenous to the region. It is a staple food in Ethiopian and Eritrean cuisine, often serving as both a plate and a utensil. The batter is fermented for a few days, giving injera its distinctive tangy flavor and spongy texture. When cooked on a large griddle or clay plate called a mitad, injera develops a soft, porous surface perfect for soaking up stews and sauces.
Typically, injera is served alongside a variety of dishes, such as lentil stews (misir wot), spiced vegetables, and meat stews (doro wot or key wot). Diners break off pieces of injera to scoop up the food, making each bite a flavorful combination of textures and tastes. This communal eating style is a key aspect of the dining experience, reflecting the importance of sharing meals in Ethiopian and Eritrean culture.
https://en.wikipedia.org/wiki/File:Injera_Texture.jpg
Injera Recipe (Ethiopian Flatbread Pancake)
Ingredients (Makes about 8-10 Injera)
- Teff flour – 2 cups
- All-purpose flour – 1 cup (optional, for a milder taste)
- Water – 3 cups (adjust for consistency)
- Salt – 1 teaspoon
- Dry yeast – 1 teaspoon
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the teff flour, all-purpose flour (if using), and salt.
- Dissolve the yeast in ½ cup of warm water and let it sit for 5-10 minutes until frothy.
- Gradually add the yeast mixture and the remaining water to the flour mixture, stirring to form a smooth batter with a consistency similar to pancake batter.
- Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for 24-48 hours, depending on your preferred tanginess.
Step 2: Prepare the Cooking Surface
- Before cooking, stir the batter and adjust its consistency if needed by adding a little water. It should be pourable but not too thin.
- Heat a non-stick skillet, griddle, or traditional injera pan over medium heat. Do not grease the pan.
Step 3: Cook the Injera
- Pour a ladleful of batter onto the center of the hot pan and swirl it around to form a large, thin circle.
- Cook the injera without flipping. As it cooks, bubbles will form on the surface, and it will become firm. This takes about 1-2 minutes.
- When the injera is fully cooked and no wet spots remain, carefully remove it from the pan and transfer it to a clean towel to cool.
- Repeat with the remaining batter, stacking the injera as you go.
Serving Suggestions
Injera is traditionally served as a base for Ethiopian stews and curries, such as:
- Doro Wat (spicy chicken stew)
- Misir Wat (spiced red lentils)
- Vegetable curries
Use the injera to scoop up the stews with your hands.
| Name_ | Injera |
|---|---|
| Origin_ | 🇪🇹 Ethiopia |
| Morphology_ | ⟁ Crepe |
| Flavor_ | savory |
| Filling_ | various |
| Topping_ | none |
| Recipe_ | Injera Recipe |
| « All Pancakes_ | |