Exploring Global Flavors: Authentic Ethiopian Injera Recipe

Embark on a culinary journey to Ethiopia with this authentic Injera recipe. Known for its unique, spongy texture and slightly sour taste, Injera is a staple in Ethiopian cuisine and serves as both a plate and utensil. This beginner-friendly guide offers you a taste of tradition right at home.

Ingredients

• 2 cups Teff flour
• 3 cups water
• 1/2 tsp salt
• 1/4 tsp baking soda (optional for faster fermentation)

Instructions

1. Mix Flour and Water: Combine teff flour and water in a bowl, stirring until smooth. Cover and let sit for 24-48 hours for fermentation.
2. Check Fermentation: The batter should have a sour aroma. Stir in salt and optional baking soda.
3. Cook Injera: Pour batter onto a heated non-stick skillet, swirling to spread evenly. Cook until bubbles form and edges lift.
4. Rest and Cool: Remove Injera and place on a clean cloth to cool. Repeat with remaining batter.

Tips

• Fermentation Time: The longer you ferment, the more tangy the taste.
• Batter Consistency: It should be similar to pancake batter.
• Serve: Pair with stews, especially Doro Wat or Misir Wot, for an authentic experience.