Injera

Ingredients

• 2 cupsteff flour
• 2 cupswater
• 1/4 tspdry yeast — optional if not fermenting naturally
• 1/2 tspfine salt

Method

1. In a large mixing bowl, combine 2 cups of teff flour, 2 cups of water, and 1/4 teaspoon of dry yeast. Stir the mixture with a whisk until it forms a smooth, lump-free batter. Cover the bowl with a clean kitchen towel and let it rest at room temperature for about 24 hours. This fermentation period is crucial for developing the characteristic tangy flavor of Injera.
2. After the batter has fermented, uncover the bowl and add 1/2 teaspoon of fine salt. Stir the batter gently to incorporate the salt evenly. The batter should be slightly bubbly and have a mild sour aroma, indicating it is ready to cook.
3. To cook the Injera, heat a non-stick skillet or a traditional mitad over medium-high heat. If using a skillet, lightly grease it with a small amount of oil to prevent sticking. The surface should be hot enough that a drop of water sizzles upon contact.
4. Pour about 1/2 cup of the batter onto the hot surface, starting from the center and spiraling outward to form a thin, even layer. Cover the skillet with a lid to trap the steam, which helps create the characteristic bubbles and spongy texture.
5. Cook the Injera until the surface is set and covered with tiny holes, and the edges begin to lift slightly from the pan. This should take about 1 to 2 minutes. The bottom should be golden brown, and the top should be dry to the touch.
6. Carefully remove the Injera from the skillet using a spatula, and place it on a clean towel to cool slightly. Repeat the process with the remaining batter, ensuring the skillet is hot and lightly greased before each pour.
7. Once all the Injera are cooked, stack them on a serving plate. Allow them to cool slightly before serving, as this enhances their texture and flavor. Serve warm, as the base for various Ethiopian dishes, allowing the Injera to soak up the flavors of the accompanying stews and sauces.