Local Extra Injera (1 Pc) Recipe
Sigler flat bread or injera.
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Ingredients
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Injera batter
Cooking
Method
Prepare batter
Mix dry ingredients
In a medium mixing bowl, combine 1 cup teff flour and 1/2 cup all-purpose flour (if using). Add 1/2 tsp active dry yeast and 1/2 tsp sugar; stir so yeast and sugar are distributed through the flour.
Add water and rest
Gradually whisk in 1 1/4 cups warm water until you have a smooth, thin batter (consistency like heavy crepe batter or buttermilk). Cover the bowl loosely with a clean cloth or plastic wrap and leave in a warm place to ferment for 8–24 hours. Fermentation should produce a slightly sour aroma and small bubbles on the surface. Longer fermentation (up to 24 hours) increases sourness and characteristic injera flavor.
Adjust and salt
After fermentation, stir the batter. If it has thickened too much, whisk in a little water (a tablespoon at a time) to reach a pourable, thin consistency. Stir in 1/4 tsp salt. If the batter has not shown any bubbling after 12–24 hours, you can add a pinch more sugar and 1/4 tsp yeast, stir, and let rest another 1–2 hours in a warm spot.
Cook injera
Preheat pan
Set a nonstick skillet or a flat griddle (a 10–12 inch heavy skillet works well) over medium heat. Brush the pan lightly with 1 tsp vegetable oil and wipe off excess with a paper towel so the surface is only lightly oiled. The pan should be hot but not smoking; you can test by flicking a few drops of water — they should sizzle and evaporate quickly.
Pour batter
Give the batter a final stir. Using a ladle, pour a thin, even layer of batter into the center of the hot pan (for a 10–12 inch pan use about 3/4 to 1 cup batter depending on desired diameter). Immediately lift and swirl the pan to spread the batter outward in a circular motion to produce an even, thin round (traditional injera is quite thin and large).
Cook through
Cover the pan with a lid or a large bowl to trap steam; this helps the top set and develop the characteristic holes (eyes). Cook for 1.5–3 minutes until the surface is matte, filled with many small holes, and the edges lift from the pan. Do not flip. If you used too high heat you may scorch the bottom before holes form; reduce heat slightly if needed.
Finish and rest
Use a thin spatula to loosen the edges and transfer the injera to a cooling rack or plate. Let it cool briefly (1–2 minutes). Traditional injera is served slightly warm or at room temperature. Repeat the oiling and cooking steps for additional injera if making more.