Teff Injera

Ethiopian Injera from 100% Teff

Injera is a fermented pan bread, soft and porous, made in Ethiopia mainly from teff. This recipe uses natural fermentation and an absit step: you cook a little of the batter into a porridge, return it to the bowl and allow a short second fermentation. That gives flexibility and “eyes” without wheat flour.

Working time: 35 minutes · Fermentation: 2–3 days · Pan cooking: 35 minutes · Yield: 12 pieces, 24 cm across · Difficulty: advanced

Fermentation is a process, not a clock

At 24–26°C (75–79°F) the batter is usually ready within 48 hours; in the Israeli winter it may need 72. Look for bubbles and a clean sour smell. A rotten smell, colored mold or a pink layer are a sign to throw out the batter, not to “fix” it.

Ingredients (for 12 injeras)

• 600 grams whole teff flour
• 50 grams active teff starter (ersho), or active wheat sourdough starter if gluten is not an issue
• 1.5–1.7 liters filtered water, at room temperature
• 1 teaspoon salt
• A little oil for wiping the pan, only if it is not nonstick

Choosing ingredients and substitutes

Light teff flour gives a mild flavor; dark gives a deeper injera. Without ersho, mix 50 grams teff and 60 ml water and leave for 2–4 days until active, but the whole recipe will take longer. Wheat starter helps with stability but rules out suitability for celiac disease. Teff is naturally gluten-free, but you need a package labeled gluten-free.

Method

1. Mix. In a clean bowl, mix the teff, starter and 1.3 liters of water into a thick, smooth batter. Cover loosely — don’t seal in the fermentation gas.
2. Ferment. Leave for 48–72 hours in a shaded spot. After a day a layer of liquid may separate; this is normal. If the smell is clean and sour, gently pour off only excess dark liquid.
3. Make the absit. Take 200 ml of the batter and cook it with 300 ml water, whisking, for 3–5 minutes, until a glossy porridge forms. Cool to about 45°C (113°F) and return it to the batter.
4. Second fermentation. Add the salt and water gradually until the texture is thinner than pancake batter. Cover for two to three hours, until the surface bubbles again.
5. Cook on one side. Heat a nonstick pan to about 200°C (390°F). Pour about 180 ml in a spiral from the outside in. Cover when the holes start to open and cook for 2–3 minutes, until the top is dry. Don’t flip.
6. Cool separately. Slide onto a clean towel and cool each piece before stacking, or they will stick. Keep covered so they don’t dry out.

Nutrition facts and calorie estimate

The calculation is based on about 50 grams of teff flour per piece; water adds no calories. A restaurant size of 40–45 cm may contain twice as much or more.

Variations and tips

• No eyes? The batter is cold or too thick, or the pan is not hot enough. Change one factor each round.
• The surface of the injera should dry, not brown underneath like a crepe.
• Keeps for up to 3 days in the fridge, well wrapped, or freeze with paper between the pieces.

Summary

Good injera needs a clean sour fermentation, absit and a precise batter texture. A piece 24 cm across is about 200 calories. Serve with misir wat, shiro or doro wat.