Injera Frfr Recipe

Make and ferment batter

In a large mixing bowl, whisk 2 cups teff flour with 2.5 cups water until smooth and lump-free. If using a starter or yogurt, whisk in 1/4 cup now to encourage fermentation. Cover loosely with a cloth and leave at room temperature to ferment for 24–48 hours until slightly bubbly and tangy. (If you used starter, 12–18 hours may be enough.)

Adjust and season batter

After fermentation, stir the batter. It should be pourable but slightly thick (similar to pancake batter). Add 1 teaspoon salt and whisk. If batter is too thick, add a few tablespoons of water to reach a thin crepe consistency.

Cook injera

Heat a nonstick skillet or crepe pan over medium-high heat and brush lightly with 1 tablespoon oil or melted ghee. Pour about 1/2 to 3/4 cup batter into the center and quickly swirl or tilt the pan to spread into a thin, even round (about 9–10 inches). Cover the pan with a lid and cook 2–3 minutes until the surface is set and covered in small holes and the edges lift from the pan. Do not flip. Remove and cool on a rack. Repeat with remaining batter, brushing the pan lightly between each. Keep cooked injera covered with a clean towel to retain moisture.

Prepare vegetables

While batter ferments or injera cooks, finely dice 6 green chilies (remove seeds if you want milder heat) and 1 large yellow onion. Mince 3 garlic cloves and chop the cilantro or parsley for garnish.

Cook chili-onion mixture

Heat a medium skillet over medium heat and add 6 tablespoons ghee. When hot and shimmering, add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the diced green chilies and cook 3–4 minutes until slightly softened.

Season and reduce

Stir in 1 teaspoon berbere (if using), 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Continue to cook 2–3 minutes so the spices bloom and the mixture reduces slightly. Taste and adjust seasoning. Finish by stirring in 1 tablespoon fresh lemon juice.

Form cubes (optional) and finish

If you want distinct 'cubes' for plating, allow the mixture to cool slightly and refrigerate for 10–15 minutes until it firms; then cut or scoop into roughly cube-shaped portions with a small ring mold or by stacking small mounds on the injera. Otherwise, spoon the warm mixture onto injera in 2–3-inch portions resembling cubes. Garnish with chopped cilantro or parsley.