Spache the Spatula

Ethiopian Feast: Injera

This probably looks like nothing special…

This spongy, slightly sour flatbread is an important part of any Ethiopian feast! | spachethespatula.com #recipe #vegan #glutenfreeBut this spongy, slightly sour, fermented flatbread made with teff flour is a very important part of any Ethiopian feast! Dishes are served not only with it, but atop it, and it is used to scoop and pick food up in lieu of silverware.

Last week, I shared a spice blend called Berbere, that you will find used in one of the dishes you see below that I will share later this week. Injera is the second of 6 Ethiopian dishes I’ll be sharing 🙂

This spongy, slightly sour flatbread is an important part of any Ethiopian feast! | spachethespatula.com #recipe #vegan #glutenfreeDoes that not look amazing? Maybe I’m the only one that finds that spread super appetizing. I looove Ethiopian. Oh, and all of this happens to be vegan, and gluten-free!

So the key to this bread is a little fermentation that can happen in a day or two. One of the main characteristics of injera is its tang.  You can see all of the bubble and activity that happened in about 36 hours on my kitchen counter in this photo:

This spongy, slightly sour flatbread is an important part of any Ethiopian feast! | spachethespatula.com #recipe #vegan #glutenfreeA lot of time injera is made with a blend of flours, so it will often appear lighter than mine here, but I went with the most traditional method, and used all teff flour. I created this recipe after looking at like 10 others online and kinda just guessing. A lot of the recipes either used no yeast and instead baking powder, or some sort of sourdough starter. This is a modified version of everything I kinda saw out there.

One thing I will say, this bread is a little weird to just eat on it’s own, but when paired with other Ethiopian stews or salads it is amazing!

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Injera

Yield: 8-10 flatbreads

Ingredients:

  • 1 cup warm water
  • 2 tsp granulated sugar
  • 2 and 1/4 tsp active dry yeast
  • 3 cups teff flour
  • 2 cups water (+ up to 1/2 cup more to get a good texture)
  • salt
  • coconut oil (I found a spray kind that is pretty awesome by Pam)

Directions:

  1. Add the warm water and sugar to a large bowl, sprinkle the yeast over the top, and allow to sit for 10 minutes until foamy. Add in the flour and water and whisk to combine fully. Cover with saran wrap and allow to sit on the counter for 1-2 days, until slightly sour.
  2. Which in the salt, and enough water, if necessary, to give it a fairly loose consistency.
  3. Heat a 12-inch skillet over medium-high heat. Coat with a bit of coconut oil. Ladle about 1/2 cup batter into the pan and stir to coat. Allow to cook for 20 seconds or so until bubble begin to appear, then cover and cook for another 30 seconds to 1 min until the top looks set. Invert the flatbread onto a cutting board or plate. Stack the flatbreads between parchment paper or paper towel, and allow to cool fully.

*The injera can be made a day or 2 ahead and kept in a ziplock baggie on the counter or in the fridge.

This spongy, slightly sour flatbread is an important part of any Ethiopian feast! | spachethespatula.com #recipe #vegan #glutenfree

   

4 Responses to “Ethiopian Feast: Injera”

  1. Cinnamon Vogue — April 26, 2016 at 8:42 am

    Wow this is very interesting. I had to Google what Teff flour was and discovered Teff, native to Ethiopia has very good levels of Calcium. Apparently Teff is high in resistant starch,  can benefit blood sugar management, weight control, and colon health.  Plus they say it  is a  gluten-free grain.

    Yes I agree those spreads are lovely. This fermentation process reminds of Sri Lankan hoppers made with rice flour. It has the same tang as this I think but made in a bowl shaped pan with thin crispy edges and soft fluffy middle/

    • Rachael replied: — April 26th, 2016 @ 12:37 pm

      I’ve never heard of hoppers, but it sounds totally delicious! I’ll have to look into it!

  2. Celia — December 4, 2016 at 8:40 pm

    I just made all of your Ethiopian recipes and want to thank you for posting them! They have been extremely delicious. Still waiting on my injera to ferment but the other dishes lead me to believe it will be just as good as the rest.

    • Rachael replied: — December 7th, 2016 @ 9:09 am

      I’m so happy to hear that, Celia!

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