This recipe for injera took me many days to make, but I think it was worth it for the experience. The fermentation process is complex, and required distilled water and a lot of time. Also, it probably took longer because the temperate inside my flat was not very warm at the time. However, the end result turned out well with the characteristic spongey texture and sour taste. We were able to use the homemade injera to scoop up the various stews and lentils I had made. One thing I learned while shopping around for teff is that there is white and dark teff. I am not sure about the difference, but I ended up using the lighter teff.
Would I make the recipe for injera again? Well, probably not because I have a good supply of fresh injera nearby in London. But if you don’t then you can order teff online and try this process.
Ingredients
Starter
1 c Teff flour
2 c distilled water
Injera dough
1 c starter
3 c Teff flour
about 500 ml warm water
Distilled water to cover the dough
Bicarbonate (Baking soda, optional, if needed)
Instructions
Starter
Make the starter 3-4 days in advance of making dough. First, combine Teff flour and distilled water in a container. Whisk until the mixture is smooth. The top should have a thin layer of foam. Seal the container and store it in a dry, dark place at around 20-25 C. Do not disturb the container for three days.
After three days, uncover the starter container and skim off the foam and murky water at the top. Then stir the dough.
Fermentation Process
First, in a large bowl, mix the starter with the flour. Gradually add the warm water, while mixing by hand. You may not need the full 500 ml of water, as you want the dough to be a thick consistency. Knead the dough for about 3-5 minutes, until it is very thick but smooth. The dough should peel off the bowl sides easily.
Next, press the dough into the bottom of a sealable container. Carefully pour the distilled water on top of the dough. There should be about an inch of water above the dough. Put the lid on the container and store in a dry place at room temperature for 1-3 days based on desired sourness (the dough becomes more sour over time). You may also discard the top water and place new water of the same amount daily to reduce sourness.
Dough preparation
After 1-3 days, open the container with the batter and discard the top water. The dough will be like a thick batter. Mix well.
Next, bring 450 ml water to a boil then turn the heat down to medium-low. Add about 1 cup of batter to the water while whisking to avoid clumping. Then turn heat back to medium-high to bring mixture to a boil. Then add the water mixture into the main batter. It will thicken quickly. Next, dilute the dough with about 250 ml water until desired consistency is reached. The batter should be thick enough to lightly coat the spoon but still be dripping from the spoon.
Finally, seal with the lid and leave in a dark, dry room until small bubbles form towards the surface, for about 4 hours. The fermentation will happen faster if the room is warm.
Cooking Injera
Once the small bubbles have formed, the batter is ready to cook. Pour off any top water, that has separated, into a bowl and reserve it. You may need to use it to adjust the consistency. Do not add pure water at this stage as it will interfere with the fermentation.
First, heat your non-stick cooking surface to medium-low. A flat, large crepe pan works well otherwise you can use a frying pan. Next, for the first injera, use less batter to check the bubble formation. Once about 80% of the surface bubbles have formed, cover with a lid. Remove lid about 30 seconds after steam begins to come out around the edges of the lid. The edges of the injera should have started lifting off the cooking surface.
Carefully lift the injera from the grill, and set aside and let cool while you work on your next injera. Once the injera has cooled for a couple minutes on the mat, you can now move it to a serving platter. Wait for the injera to cool down entirely before stacking to avoid sticking.
Top with stews such as misir wat, shiro wat and gomen wat. And you can use the injera to eat with your hands!
Note: If the bubbles are not forming in the batter, transfer some batter to a smaller bowl or measuring jug. Then add a pinch or two of bicarbonate. Mix well and then cook the batter. This will help you to get the airy, spongey texture.
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