How to Make Authentic Injera - Injera Recipe with Teff Flour (2024)

FAQs

How is traditional injera made? ›

To make injera, teff flour is mixed with water. The fermentation process is started by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations.

While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.

Combine 1 cup of Teff flour with 2 cups of room temperature water in a container. (See Tips & Tricks for increasing or decreasing quantity of starter). Whisk until there are no clumps of flour and ingredients are thoroughly combined. You should see a thin foam film develop on the top.

If you're using teff as a gluten free alternative, you can substitute teff flour for about 25% of the white flour called for in most recipes. It is best to purchase teff flour for baking because the grain is so small that it may be difficult to grind it yourself.

Four Days of Fermenting

Whisk together the teff flour and 3 cups of the filtered water in a large, non-reactive mixing bowl until blended. Cover the bowl tightly with plastic wrap, and let the batter sit at room temperature for 4 days.

Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour [Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a day.

Injera cracking is often due to an absit issue. Since 100% teff injera is gluten free, absit is needed to help the teff flour bind together and create a soft texture. If your absit to batter ratio is off, then the yeast will not have enough sugars to consume and the batter will not adhere properly when cooked.

Why is my injera gummy? Injera tends to be gummy while it is warm. If you are heating it on a pan and it is burned on the bottom while gummy at the top, it probably means that the pan is too hot.

Its natural fermentation process, much like the fermentation involved in making sourdough bread, gives injera a distinct sour taste that cuts right through the rich, highly-spiced meat, lentil, and vegetable dishes served with it.

Why do I have to soak the Teff? Soaking your Teff helps convert the phytic acid naturally occurring in all grains, nuts and seeds into phosphate. Phosphate is a mineral crucial to metabolism. If you've got slow digestion and other gut health issues releasing phosphate into your gut is super important.

Does teff flour spike insulin? ›

When cooked, teff has a lower glycemic index compared to other grains, preventing blood sugar spikes. For those with diabetes, teff, along with other grains, should be consumed in moderation.

Research suggests that teff may possess anti-inflammatory properties that positively influence gut health. Reduced inflammation in the gut contributes to better digestion and overall gastrointestinal well-being.

It's Healthy

Did you know that the star ingredient, teff, in injera, is not only super tasty but also jam-packed with nutrients? The super grain is filled with complete proteins, fibre, magnesium, iron and calcium (in fact, no other grain on earth has more fibre per serving).

Over several days, naturally occurring bacteria and yeast in ersho break down the teff's complex carbohydrates, creating a batter with a distinct sour flavor and a characteristic rise. Fermentation unlocks teff's nutrients and contributes to injera's unique spongy texture, loved by so many.

Injera is a popular Ethiopian flatbread that's a key component of Ethiopian and Eritrean cuisine. Made with a fermented batter of teff flour, water, and yeast, it's known for its unique texture and slightly sour taste.

The use of propionic and lactic acid bacteria to produce cobalamin and folate in injera, an Ethiopian cereal-based fermented food.