Dishes from Around the World

Dishes from Around the World (Ethiopian Injera)

Ethiopian Injera is a sourdough flatbread that serves as a staple in Ethiopian cuisine. It’s made from teff flour and has a unique, slightly sour taste.

Ingredients

Category 1

2 cups teff flour
1/4 cup warm water

Category 2

1/2 teaspoon active dry yeast
1 tablespoon salt

Ethiopian Injera Sauce (if applicable)

Mix the following:

1/4 cup vinegar
1/4 cup olive oil
2 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander

Recipe Steps

1. Preparing the Injera Batter

Mix the teff flour, yeast, and salt in a large bowl. Gradually add the warm water and mix until smooth.

2. Fermenting the Dough

Cover the bowl with plastic wrap or a damp cloth and let it ferment for 24-48 hours at room temperature (about 75°F to 80°F).

3. Cooking the Injera

Preheat a non-stick skillet or injera pan over medium heat. Pour about 1/4 cup of the batter onto the skillet and tilt to evenly coat the bottom.

4. Cooking Time

Cook for 1-2 minutes, until the edges start to curl and the surface is dry. Flip the injera and cook for another minute.

Optional: Ethiopian Injera with Stew or Salad

Serve the injera with a variety of stews or salads, such as Misir Wot (red lentil stew) or Gomen Be Sega (collard greens with onions and garlic).

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