This recipe for traditional tef injera is from the cookbook The Splendid Grain by Rebecca Wood, but is almost identical to the tef injera recipe in the authentic Ethiopian cookbook I checked out of the library. Wood also has a quick injera that’s made using sourdough starter, but I haven’t tried it.
Wood explains about injera: “The national food of Ethiopia, this large flatbread is used as a plate with other foods placed on top. Another injera is served on the side and torn into pieces to scoop up the food. The bread is served cold accompanied with spicy-hot bean, vegetable and meat dishes.”
Combine 2 cups tef flour, 3 cups of filtered water, and 1 tsp. yeast in a 2-quart ceramic or glass bowl. (Wood says if you’re grinding your flour fresh then you can omit the yeast since Tef’s symbiotic yeast provides leavening. ) Cover with a bamboo sushi mat or a clean cloth. Leave out on the counter for 2 days in a warm kitchen or 3 days in a cool kitchen, or until the sponge has a strong and distinctively sour aroma. Water will rise to the top. Slowly and carefully pour of this surface water.
Bring 1 cup of spring water to a boil in a small saucepan. Stir 1/2 cup of the tef mixture into the boiling water. Reduce the heat to med. and cook, stirring, for 1 to 2 minutes, or until the mixture thickens slightly and is smooth. (I recommend using a whisk because mine had lumps). Remove from the heat and let cool to room temperature. Stir this mixture into the soured batter. Add more water if necessary to make a thin batter as for pancakes. Cover and let rest for 1 or 2 hours or until the mixture rises.
Heat a 9-inch crepe pan or skillet that has a tight fitting lid over high heat until a drop of water bounces on the pan’s surface. If using an electric skillet, heat to 420 degrees F. Slowly pour 1/3 cup of the batter into the pan in a thin stream, moving in a spiral from the outer edge of the pan toward the center of the pan. Then til the pan so the batter can flow and cover any gaps. Cover and cook over med-low heat for 2-3 minutes, or until the edges of the injera begin to curl away from the pan. Remove immediately and place on a clean coth to cool. When cool, wrap to keep moist. Stir the batter well, then cook the remaining breads in the same way.
If after combining the cooked and raw batters, you will not be able to cook the injera within 2 hours, refrigerate the batter for up to 4 hours, or until it rises. If you are unable to cook the batter when it’s ready, stir in 1/2 tsp. sea salt and refrigerate the batter for up to 24 hours.
She doesn’t say anything about storing longer than 24 hours, but I had leftover batter and just put it back in the fridge and have been making injera for lunch for quite a few days with no problems. It did get a bit more sour after a few days, but I still enjoyed it.
This is supposed to make 4 six-inch breads, but maybe I made mine too thin because mine made six breads. But it’s weird because I definitely used more than 1/3 cup mixture per bread. Maybe it’s because I never ended up pouring off any water. I know the injera is supposed to be soft, but when my friend made it he oiled the skillet a bit so the face-down side ended up a bit crisp, which I thought was tasty. Also, I liked it hot I think a bit better than the more traditional way of eating cold injera. The injera is pretty dark, since Tef is such a dark color, and noticeably sour, but I enjoyed it thoroughly.
Update: I tried making the injera again, but I only made 3/4 of the recipe. I let it sit for 2 days, but my kitchen was cooler than the last time. One mistake I made was adding the full 1 cup water instead of only 3/4 cup water, but that’s only an extra 1/4 cup, it doesn’t seem like it would make a huge difference. In any case, the batter was incredibly thin, almost the consistency of water. I’m not sure what could have made it so different from last time. Maybe I mis-measured the water initially? Another difference was that I made the injera after two days rather than doing the salt/refrigerate step for a day. But I don’t see why this would make the batter thinner.
Per serving (1/6 of recipe)
Total Fat 2g
Saturated Fat 0g
Dietary Fiber 8.2g
Vitamin A 0%
Vitamin C 0%
Teff is obviously an iron powerhouse, and it’s not bad on calcium or fiber.