Injera Recipe | Traditional Ethiopian/Eritrean Sourdough Flatbread with Stews

Injera Recipe | Traditional Ethiopian/Eritrean Sourdough Flatbread with Stews

Ethiopian/Eritrean sourdough flatbread served with various stews.

Injera is a traditional Ethiopian and Eritrean sourdough flatbread, known for its spongy texture and slightly tangy flavor. It’s made with teff flour, a staple grain in Ethiopia and Eritrea, and is often served with a variety of stews such as lentils, chickpeas, and spicy vegetable dishes. The bread’s sponginess allows it to soak up the rich flavors of the stews, making it an essential part of the meal.

Ingredients (Makes 6-8 servings)

For the Injera:

• 2 cups teff flour (the traditional flour used for Injera, available in many specialty or African markets)
• 1 cup all-purpose flour (optional for texture and flavor balance)
• 1 ½ cups water (more as needed)
• 1 tsp salt
• 1 tbsp active dry yeast (or ½ cup of naturally fermented starter, if you have one)
• ½ tsp baking soda (optional, for added fluffiness)
• 1 tsp sugar (to help activate the yeast)

For the Stews (Optional Accompaniments):

• Lentils (cooked with onions, garlic, and spices)
• Chickpeas (stewed with tomatoes, spices, and herbs)
• Spicy vegetables (like carrots, potatoes, and cabbage)

Instructions

Step 1: Make the Injera Batter

1. Combine the teff and all-purpose flour (if using) in a large mixing bowl. Add water, a little at a time, while stirring to form a smooth batter. You want the batter to be thin, similar to a pancake batter.
2. Activate the yeast: In a separate small bowl, dissolve 1 teaspoon of sugar in warm water. Add the yeast and stir to combine. Let it sit for 5-10 minutes until the yeast is foamy.
3. Add yeast mixture to the batter: Once the yeast mixture is activated, add it to the batter and stir well. Let the mixture sit for 12-24 hours at room temperature to ferment. The batter should develop a slightly sour aroma from the fermentation process.Tip: If you have a starter from a previous batch, you can skip the yeast and use the starter for fermentation. Let it sit for 2-3 days to develop sourness.

Step 2: Cook the Injera

1. Heat a non-stick skillet or cast-iron griddle on medium-high heat. You can lightly grease it with vegetable oil, but Injera is typically cooked on a dry, hot surface.
2. Once the skillet is hot, pour a small amount of batter onto the center of the pan and swirl it in a circular motion to spread it evenly, making a thin round pancake.
3. Cover the skillet with a lid and let the batter cook for 2-3 minutes, until the surface is covered in bubbles, and the edges begin to lift. Do not flip the Injera like a regular pancake. You only cook it on one side.
4. Remove from the pan carefully, placing the Injera on a clean towel or plate. Repeat this process with the remaining batter.

Step 3: Serve the Injera

1. Arrange the Injera on a large platter, either stacked or spread out. Injera is typically served in a large, flat layer to soak up the stews.
2. Serve with stews like lentils, chickpeas, and spicy vegetables, which can be spooned directly onto the Injera. Tear off pieces of the Injera and use it to scoop up the stews.
3. You can also garnish with fresh herbs like cilantro or parsley and serve with lime wedges for extra flavor.

Step 4: Enjoy!

1. Injera is typically eaten without utensils, where pieces of the bread are used to pick up the stews. The tangy flavor of the Injera and the richness of the stews make for a delicious, hearty meal.

Serving Suggestions

• Pair with Ethiopian/Eritrean drinks like T’ej (honey wine) or spiced tea.
• For a complete meal, add a side of salad or sautéed greens like collard greens (known as gomen in Ethiopia).
• Variations: You can make vegetarian versions of the stews by adding different vegetables or meat-based stews like doro wat (spicy chicken stew).

Enjoy your homemade Injera—a deliciously tangy, spongy bread that’s the perfect accompaniment to hearty stews! 🍞✨