How To Make Flavorful Ethiopian Injera At Home


Welcome to the world of Ethiopian cuisine! Today, we'll show you how to make the perfect Injera, a staple flatbread in Ethiopian cuisine.


First, gather your ingredients: teff flour, water, salt, and a non-stick pan. Teff flour can be found in most health food stores or online.


In a large bowl, mix 2 cups of teff flour with 2 ½ cups of water. Let it sit for 24 hours to ferment. This will give the Injera its signature tangy flavor.


After 24 hours, add ½ teaspoon of salt to the batter and mix well. The consistency should be similar to pancake batter.


Heat a non-stick pan over medium-high heat. Pour ¼ cup of batter onto the pan and swirl it around to create a thin, crepe-like layer.


Cover the pan and let the Injera cook for 2-3 minutes. You'll know it's ready when the edges start to curl and the surface is covered in small holes.


Remove the Injera from the pan and let it cool on a plate. Repeat the process until all the batter is used up.


Injera is traditionally served with stews and curries. To eat, tear off a piece of Injera and use it to scoop up the delicious flavors of your dish.


For a twist, try adding spices like cumin or coriander to the batter. You can also use a mix of teff and wheat flour for a lighter texture.


Congratulations, you've mastered the art of making Injera at home! Impress your friends and family with this flavorful and versatile flatbread. Enjoy!