Ethiopia · Africa
Injera
A three-day ferment gives teff batter its sour tang and eyes-wide-open surface.
Ethiopian injerateff flatbread
The Chemistry in This Bake
Fermenting a teff-flour batter over several days, developing the sour flavor and characteristic bubbled surface.
Learn the full technique →Ingredients
- Teff flour
- All-purpose flour (optional blend)
- Water
- Salt
- Ering (starter from previous batch, optional)
Method
Mix teff flour and water into a loose batter.
Ferment at room temperature for 2-3 days, stirring daily, until bubbly and sour.
Thin the batter with water to a pourable crepe consistency; add salt.
Heat a large flat pan (mitad) until a drop of water dances.
Pour a ladle of batter in a spiral and cook without flipping until the surface fills with bubbles and the edges lift.
Remove with a flat tool and cool briefly on a rack; repeat.