The traditional injera is known to have originated in Ethiopian highlands and it is iconically served with Eritrean meals or used to scoop vegetable stews during meals. The injera is a sour flatbread or can be considered as a crepe too that is often made using tiff as the primary component. Besides tiff, fermented yeast is also used in injera to add a bubbly texture and a somewhat sour taste which can ultimately be enjoyed with spinach and other vegetables.

The main ingredient known as Teff is extremely high in fiber, iron, and calcium that is known to strengthen bones, and the aspect of it being gluten-free makes it an optimal choice for people on a diet.

Eritrean Injera Recipe

Eritrean Injera Recipe
Eritrean Injera Recipe

Quick Tip

There are many ways for you to improvise when it comes to the Eritrean Injera. Be it to add flavor or to make it appear aesthetically pleasing, you can gamble with the ratios of teff & different flours or you can let the batter ferment for a longer time to add more sourness.

Quick Stats

  • Prep Time – One-Three days
  • Cooking Time – 40 minutes
  • Serving – 10 servings

Ingredients

  • One tsp dry yeast
  • Warm water
  • Two cups of Teff flour
  • One cup of multi-purpose flour
  • One tsp Salt

Method to prepare

  • Start by mixing the yeast and water together in a bowl and set it aside undisturbed for 10 minutes.
  • In another bowl, larger, mix the teff flour and the multipurpose flour with three and a half cups of water to make a smooth batter. Add the undisturbed yeast mixture into this batter.
  • Get a large plastic container or a glass to be filled with batter and seal it with a lid to be kept aside for anytime between one to three days.
  • After letting the batter become fermented, heat a large non-stick skillet at medium flame and add a half cup of fermented batter on it. Tilt the pan or use a spatula to evenly spread the batter and let it be cooked until the bubbles in the batter pop and the crepe is lightly brown at the bottom.
  • Use a lid to cover the skillet and remove the heat for the injera to be cooked for approximately one minute or less.
  • Remove the injera to a plate and allow it to cool. Meanwhile, follow the same procedure with the remaining batter.
  • For serving, put single injera on a plate and onto it, put a scoop of each meal item such as veggies or garlic paste, and so on. You can also cut and roll up the injeras to be put aside the main dish so as to enjoy the injera as extras.

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Final Words

The sourness of the Eritrean Injera can compliment something spicy or piquant such as the garlic paste or various chilies sauces. You can incorporate this Eritrean Injera Recipe into your three important meals of the day in multiple ways without worrying about calories or nutrition. You can either mix vegetables, use ranch dressing, or have it with a bowl of soup for warm winters or breezy monsoons. You can also improvise as required to suit your taste palette.