otterlyslick
Culinary Explorer
I recently made Ethiopian Injera, and it was an amazing culinary adventure! This spongy, slightly sour flatbread is perfect for scooping up flavorful stews and curries. Here’s how to make it:
Ingredients:
- 2 cups teff flour (you can find this at health food stores or online)
- 3 cups water
- 1/2 teaspoon salt
- Vegetable oil, for cooking
Instructions:
- Prepare the Batter: In a large bowl, mix the teff flour and water until you have a smooth batter. Cover the bowl with a clean cloth and let it sit at room temperature for 2 to 3 days to ferment. Stir the batter once a day. It should become slightly bubbly and develop a sour aroma.
- Add Salt: After the fermentation period, stir in the salt. The batter should be the consistency of thin pancake batter. If it's too thick, add a little more water.
- Heat the Pan: Heat a non-stick skillet or a large, flat griddle over medium-high heat. Lightly grease the surface with vegetable oil using a paper towel or brush.
- Cook the Injera: Pour a ladleful of batter onto the skillet, starting in the center and swirling outward in a circular motion to spread it evenly, forming a thin layer. Cook for about 1-2 minutes until the surface is covered with bubbles and the edges start to lift. Injera is only cooked on one side; do not flip it. Cover the skillet with a lid and cook for another minute until the batter is set.
- Cool and Store: Carefully remove the injera and let it cool on a clean cloth or a cooling rack. Repeat with the remaining batter. Stack the cooled injera on a plate, separated by pieces of parchment paper to prevent sticking.
Conclusion
Injera is an essential part of Ethiopian cuisine, and making it at home is a rewarding experience. The unique flavor and texture of injera are perfect for enjoying with a variety of Ethiopian dishes like Doro Wat or Misir Wat. Give it a try, and bring a taste of Ethiopia to your table!
I love how it’s not just a dish but also a part of the dining experience! The flavor and texture must be amazing! 
