Injera(እንጀራ) is a type of flatbread popular in Ethiopia. It is made with teff flour, which is fermented to make a sort of sourdough starter known as ersho(እርሾ). Some variations use a mixture of teff and wheat flour. Injera is commonly served with stew or similar dishes.

Recipe

Ingredients

• 3½ cup teff flour
• 4½ – 5 cup water

Directions

• combine ½ cup teff flour, 1 cup water for starter
• let sit until bubbles form and liquid separates, about 3 days
• drain top water
• combine starter mixture, 3 cup teff flour
• gradually mix in 1½ to 2 cup water until formed into dough
• knead dough
• add enough water to cover dough
• cover and let sit, 1 to 3 days
• drain top water
• boil 1 cup water
• add ½ cup batter
• bring to a boil, stirring
• remove from heat and mix in 1 cup water
• let cool
• mix cooked batter mixture into uncooked batter
• cover and let sit at room temperature until bubbles form and liquid separates, 1 to 4 hours or overnight
• remove and reserve top water
• mix in some reserved water until batter has desired consistency
• spread 1/4 cup to 2 cup batter (depending on size desired) on heated cooking surface at medium to high heat
• remove once edges begin to lift
• let cool
• serve