Fermented flatbread

Name: Fermented flatbread (Injera)
Yield: Makes 12
Cuisine: Ethiopian
Ingredients: 1.5 litres (52 fl oz) lukewarm water (you may not end up using it all); 1 kg (2 lb 4 oz) teff flour (see tip); 1 teaspoon dry yeast

Injera

Preparation info

Makes
12

Difficulty
Easy

Appears in

Tekebash & Saba

By Saba Alemayoh

Published 2023

About

You’ll need to start this recipe two days ahead, but most of that time you’re just letting the fermentation happen. You will need woven mats for the injera to cool down on. These are usually available in Asian and African general purpose stores.

Ingredients

1 kg (2 lb 4 oz) teff flour (see tip)

Method

Stir the teff flour and dry yeast together – we traditionally do this by hand, but a stand mixer can also be used. Gradually add the water, taking breaks to knead the dough. Be careful you don’t add too much water – it should be smooth and slightly sticky (like playdough), but not wet. Leave the mixture in an airtight container overnight in a warm place. Your kitchen bench or pantry will suffic