Extra Injera Recipe
Make Extra Injera Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Teff Batter
Cooking & Serving
Method
Teff Batter
- 1
Combine flours and water
In a large mixing bowl, whisk together 2 cups teff flour and 0.5 cup all-purpose flour (if using). Add 2 cups warm water and 2 tablespoons active starter or plain yogurt (if using). Whisk until smooth, thick but pourable—similar to heavy crepe batter.
- 2
Adjust consistency
If batter seems too thick, gradually whisk in up to 1 cup additional warm water until it reaches a thin, loose batter that will spread easily across a pan. Aim for a consistency like single-crepe batter (ribbons should disappear after a few seconds).
- 3
Ferment
Cover the bowl loosely with a clean kitchen towel or plastic wrap and leave at room temperature (70–80°F / 21–27°C) for 24–48 hours to ferment. Batter should develop small bubbles and a mild sour aroma. If you used starter or yogurt, fermentation may take 12–24 hours; without starter, allow closer to 48 hours.
- 4
Finish batter before cooking
After fermentation, stir the batter. Add 1 teaspoon salt and whisk. If batter has become very thick, thin it with the reserved 0.25–1 cup water until it is a pourable, slightly runny consistency suitable for spreading thinly in the pan.
Cooking & Serving
- 5
- 6
Cook injera
Pour or ladle about 1/3 to 1/2 cup of batter into the center of the hot pan (adjust amount to pan size). Immediately, using the back of the ladle or a gentle circular motion, spread the batter outward in a spiral to make a thin, even circle about 8–11 inches (20–28 cm) in diameter. Cover the pan with a lid or large bowl to trap steam. Cook for 2–4 minutes until numerous small holes (eyes) form across the surface and the edges lift slightly. Injera is traditionally cooked only on one side; the top will set and not require flipping.
- 7
- 8
- 9
Serve
Serve injera warm or at room temperature with stews, salads, or as extra injera for wrapping. Store cooled injera in an airtight container or plastic bag at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a skillet or steam briefly to restore softness.