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Sourdough Injera Recipe

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Sourdough Injera is a traditional Ethiopian flatbread with a unique tangy flavor and spongy texture, made primarily from teff flour and naturally fermented with a sourdough starter. This recipe involves a long fermentation process that enhances the flavor and texture, culminating in a delicately cooked crepe-like bread perfect for pairing with Ethiopian stews and dishes.

  • Total Time: 24 hours 1 hour
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 1½ cups Teff flour
  • ½ cup Whole wheat flour or All purpose flour
  • ½ teaspoon Salt
  • ½ teaspoon Baking powder

Wet Ingredients

  • 1 cup Sourdough starter, fed
  • 2½ cups Water

Instructions

  1. Mix Ingredients: In a non-reactive bowl such as glass or porcelain, whisk together the teff flour and whole wheat flour (or all-purpose flour if preferred). Add the fed sourdough starter and water, mixing thoroughly until you have a smooth batter with no lumps.
  2. Ferment Batter: Cover the bowl with a plate or kitchen towel and leave it at room temperature, ideally between 72°F and 74°F, for 20 to 24 hours. The batter should become bubbly and develop a slightly sour smell, indicating it is ready for cooking.
  3. Prepare to Cook: When ready to make injera, preheat a 10-inch nonstick skillet over medium heat. Whisk the batter again to incorporate any water that has settled on top. Stir in salt and baking powder thoroughly.
  4. Cook Injera: Lightly spray the heated pan with cooking spray. Pour about half a cup of batter into the skillet and immediately tilt and twirl the pan to evenly distribute the batter in a thin, round layer. Cook for 1 to 2 minutes until bubbles rise to the surface.
  5. Steam Injera: Cover the pan with a lid and allow the injera to steam for an additional 1 to 2 minutes. The underside should be fully cooked, and the top should be set, firm, and starting to pull away from the edges. Cooking the top side by flipping is optional and typically not done.
  6. Serve: Remove the injera from the pan and place it on a plate. Repeat the cooking process with the remaining batter. Serve the injera warm with your favorite Ethiopian side dishes such as stews, lentils, or vegetables for an authentic experience.

Notes

  • Use a non-reactive bowl to avoid any reaction with the acidic sourdough batter.
  • Traditional injera is made solely with teff flour, but blending with wheat flour helps with texture and fermentation.
  • Fermentation time can vary depending on room temperature; warmer climates may reduce needed time.
  • Do not flip the injera during cooking to maintain its traditional texture and perforated surface.
  • Use a nonstick skillet to prevent sticking and ensure even cooking.
  • Cooking spray can be substituted with a light brushing of oil if preferred.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Ethiopian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/sourdough-injera-recipe/