Injera (እንጀራ) — Fermented Ethiopian Teff Flatbread

• 500 gteff flour (ivory or brown teff, finely milled)
• 60 gmature teff injera starter (also called ersho; use active, pleasantly sour starter)
• 650 mlfiltered water (room temperature)
• 250 mlboiling water

Instructions

1. 1

   Whisk the mature teff injera starter with 650 ml room-temperature filtered water in a large nonreactive bowl until evenly loosened. Add 500 g teff flour and whisk for 2 minutes, scraping the bottom and sides, until the batter is smooth and about as thick as heavy cream.

2. 2

   Cover the bowl with a clean kitchen towel or a loose-fitting lid, leaving room for fermentation gases to escape. Ferment at 21 to 24°C for 48 to 72 hours, stirring once every 24 hours, until the batter smells pleasantly sour and small bubbles are visible across the surface.

3. 3

   After fermentation, remove 120 ml of the batter and put it in a small saucepan. Whisk in 250 ml boiling water, then cook over medium heat for 3 to 5 minutes, stirring constantly, until the mixture turns glossy and thick like loose porridge; this cooked portion is the absit.

4. 4

   Let the absit cool for 10 minutes, then whisk it back into the main fermented teff batter until completely incorporated. Cover the bowl again and let the batter rest for 60 to 90 minutes, until it rises slightly and shows fine bubbles that will create the classic injera eyes.

5. 5

   Heat a 30 cm mitad or heavy nonstick crepe pan over medium heat for 5 minutes, then reduce the heat to medium-low. Stir the batter once, ladle about 120 ml onto the hot surface, and quickly swirl from the outside inward to form a thin, even round.

6. 6

   Cook uncovered for 30 to 45 seconds, until tiny holes open across the surface and the edges begin to set. Cover the pan with a lid and steam the injera for 90 to 120 seconds, until the top is dry, spongy, and no wet batter remains.

7. 7

   Slide a thin flexible spatula under the edge and lift the injera onto a clean towel or woven basket, taking care not to tear the delicate surface. Cool each injera in a single layer for 2 minutes before stacking, because stacking while very hot can make the breads gummy.

8. 8

   Repeat with the remaining batter, adjusting the heat so each injera steams without browning on the bottom. Serve warm or at room temperature with shiro wat, gomen, tibs, kitfo, or doro wat arranged over a large injera-lined platter.