Enjera Recipe

Combine dry ingredients

In a large bowl, whisk together 2 cups teff flour and 0.5 cup all-purpose flour (if using) until evenly mixed.

Activate yeast

In a small bowl, combine 1 tsp active dry yeast and 1 tsp sugar with 1/4 cup of the warm water (from the 3 cups). Let sit 5–10 minutes until frothy. (If you prefer traditional spontaneous fermentation, you can skip the yeast and begin a 2–3 day fermentation by mixing flour and water and letting sit at room temperature.)

Mix batter

Add the yeast mixture to the flour, then gradually whisk in the remaining warm water (about 2 3/4 cups total used minus the 1/4 reserved for yeast) until you have a smooth, thin batter similar to heavy cream or thin pancake batter. The final volume may vary; batter should be pourable and slightly thin. Cover the bowl with a clean towel or plastic wrap.

Ferment

Let the batter ferment at room temperature for 12–24 hours if using yeast, or 24–48 hours for natural fermentation, until bubbles form and it develops a mild sour aroma. Stir once midway. After initial fermentation, whisk in 1 tsp salt. If batter seems too thick, thin with a splash of water to reach pouring consistency.

Preheat pan

Heat a nonstick crepe pan, large skillet, or mitad over medium-high heat until hot. Reduce heat to medium. Lightly brush or wipe 1/2 tsp of vegetable oil over the surface (do not pool oil).

Cook enjera

Stir the batter gently. Pour or ladle approximately 1/3 to 1/2 cup batter (adjust amount for the pan size) in a spiral from the outside toward the center, letting it spread into a thin circle about 9–12 inches. Do not flip enjera. Cover the pan with a lid or a large bowl to trap steam, and cook until the surface is set and full of characteristic holes (lace-like eyes) and the edges lift from the pan, 2–4 minutes. The bottom should be cooked and pale; enjera is not browned like a pancake.

Remove and rest

Use a thin spatula to carefully lift the enjera and transfer to a clean towel or plate. Stack with parchment or paper between if making multiple. Lightly brush the pan with remaining oil as needed and repeat with the rest of the batter.

Serve

Serve enjera warm or at room temperature as the base for stews (wats) and salads. Tear pieces with your hands to scoop stews. Store cooled enjera wrapped in plastic in the refrigerator for up to 3 days or freeze layers separated by parchment for up to 1 month.