Injera Bread Recipe
Category: Leavened Breads
Servings: 10
Injera is a traditional Ethiopian flatbread known for its spongy texture and slightly tangy flavor, perfect for pairing with stews and salads. This recipe provides a step-by-step guide to creating this unique bread at home using a combination of cornmeal, all-purpose flour, and whole wheat flour.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal | 125g |
| All-purpose flour | 125g |
| Whole wheat flour | 70g |
| Warm water | 250ml |
| Boiling water | 150ml |
| Dry yeast | 3g |
| Baking soda | 2g |
Instructions
-
Mix the Flours:
In a large bowl, whisk together the cornmeal, all-purpose flour, and whole wheat flour. Ensure the mixture is thoroughly blended. -
Activate the Yeast:
In a separate bowl, dissolve the dry yeast in 250ml of warm water. Mix vigorously with a whisk until the yeast is fully dissolved and begins to activate. -
Combine and Form the Batter:
Gradually add the yeast mixture to the dry flour mixture, stirring with a whisk to form a thick, smooth batter. The consistency should be similar to that of pancake or crepe batter. -
Ferment the Batter:
Cover the bowl with plastic wrap and allow the batter to rest at room temperature for 48 hours. During this time, the batter will develop bubbles and become slightly fermented, which gives injera its characteristic tangy flavor. -
Adjust the Consistency:
After 48 hours, stir the batter and add 150ml of boiling water. Mix with a whisk until the batter reaches a smooth, pourable consistency, similar to that of crepe batter. -
Cook the Injera:
Heat a round, non-stick skillet (or crepe pan) over medium heat. Once the pan is very hot, pour approximately 70g of the batter into the center of the pan, spreading it gently into a thin layer. -
Cook and Steam the Injera:
Allow the batter to cook until bubbles begin to form on the surface. Once the bubbles appear, cover the pan with a lid and let it steam for a few more minutes until the bread is fully cooked. The surface should be dotted with small holes and the edges will lift from the pan. -
Wrap to Keep Soft:
Once the injera is cooked, carefully remove it from the pan and cover it immediately with plastic wrap to prevent it from drying out. Repeat with the remaining batter.
Serving Suggestions:
Injera is traditionally served as the base for various Ethiopian dishes, such as stews, lentils, and salads. The bread’s spongy texture makes it ideal for scooping up flavorful dishes, making it a great accompaniment to a variety of savory meals.
Enjoy the delightful, slightly tangy, and spongy texture of homemade injera!
