Authentic 100 % Teff Injera Recipe
How to Make Ethiopian Teff Injera: Step-by-step
Learn how to make the perfect 100% Teff Injera – a delicious Ethiopian flatbread that’s gluten-free, vegan, and easy to prepare at home. Discover the secrets of preparing the perfect 100% teff injera! Although it may take a little longer to ferment in American kitchens, don’t let that intimidate you. Many restaurants mix in wheat or other flours, but for an authentic taste, making it yourself is highly recommended. As someone who has been making injera for over 20 years, I can assure you that with patience and practice, you too can create this amazing dish.
This delicious spongy bread not only highly nutritious but also gluten-free, making it a fantastic option for those who are looking for gluten-free bread substitutes. Trust me; making Teff Injera from scratch is worth it!
Imagine getting that perfect spongy texture with every bite that blends so well with the stew! And let’s not forget about the unique flavor of Teff flour! And the best part is that with just three main ingredients- Teff flour, starter and water, you can make homemade injera easily. I know it might seem daunting, but don’t worry, my Step-by-Step guide has got you covered.
Let’s get started on this Teff Injera journey, shall we?
Teff Flour Choices
There are three main varieties of teff: dark brown (called “sergegna”), red (called “qeyy teff”), and a creamy-ivory white variety called “nech teff.”The nutty aspect of taste of the white grains is more like chestnut; that of the dark ones is more like hazelnut. The red is the least expensive and least popular. The white teff grains have a blander taste, but are more expensive. The dark ones come from hardier plants and have a more pronounced flavour. Traditionally, the upper class ate the lighter-coloured varieties, the lower classes the darker ones. According to the National Library of Medicine, Brown teff has more essential amino acids than white teff, with lysine found in high concentrations in both types. Prolamin yields in teff are higher when extracted with tert-butanol compared to ethanol. Glutelin is the major protein fraction in teff, with white teff having a higher proportion of glutelin than brown teff. Genetic variability between white and brown teff seed types is evident in the sodium dodecyl sulfate gel electrophoresis (SDS-PAGE) analysis. source
Ivory is usually the color that my family and guests prefer, but I am more inclined toward brown or red teff. Recently, I purchased some Teff grain from Azure Standard. Even though I had to grind it myself, the result was fantastic. The injera that I made was soft, glossy, and tasted exactly like how it did back home. I enjoyed the freshness and high nutritional value of the grain compared to pre-ground Teff flour. Azure Standard is where I purchase my Teff grain and flour. Their products are organic, 100% Teff, and reasonably priced. Use the code NEW15 to get a 15% discount on orders above $100 and enjoy free shipping at a drop-off location. Click here to learn more.
To create amazing injera, focus on developing numerous “eyes” while maintaining its tenderness and flexibility. It is crucial to have a healthy and active sourdough starter to achieve this. If you’re new to using teff dough starter, don’t worry! You can borrow some from a friend or make your own starter. Making an injera starter is similar to making a sourdough starter, and remember, you only need to make it ones. If you plan on making injera every week, just follow these simple steps: after making your injera, reserve about 1/2 cup of batter for your next dough starter and rinse everything well with water. You can even use this same rinsing water to make the dough.
Step-by-step teff injera dough starter recipe is coming up.
In my investigation, I discovered that filtered water is more effective than tap water for fermenting injera, resulting in better outcomes. Hard minerals and chemicals like chlorine are common contaminants found in tap water that can affect the quality of your injera. Although baking injera with certain amounts of hard minerals in water is fine, chlorine will impact the fermentation process, changing the taste of your final product and decreasing the fermentation rate. Fortunately, filtered water increases the efficiency of yeast fermentation, allowing it to rise more, resulting in softer and fluffier injera, while also eliminating the chlorine taste and smell from the water.
Mitad or Skillet
To ensure your injera turns out excellent, it is crucial to choose the right cookware that suits your usage frequency. If you make injera frequently, a conventional griddle mitad is a great option. You can also consider using a Wass mitad or Bethany griddle. In my experience, the Bethany mitad tends to last longer than the Wass mitad. Although they are similarly priced, the Wass mitad is more power-efficient, which can help save on electricity bills. Additionally, the Wass mitad is bulkier compared to the Bethany mitad. Therefore, make a wise choice when selecting your injera cookware to achieve delicious and efficient injera every time. Personally, I own both types and use them interchangeably. Please share your experience in the comments section and let me know which one you prefer.
If you don’t want to get a traditional griddle, you can use a non-stick pan instead, though the Injera won’t be as good or big as the mitad-made ones. Another option to make Injera is to use a crepe-making machine with a wattage of 1400 or higher and a matching dome lid. I’m currently investigating the most suitable crepe-making machine for making Injera and will add my discoveries to this post.
Sefed is a type of traditional basket from Ethiopia that has many uses in households. It can be used for winnowing grains and removing injera bread from the mitad oven. There are two types of sefed baskets, one made of hard material and the other is softer and more flexible. Personally, I prefer the softer type as it helps to take the injera out of the oven with ease. You can find these baskets on Etsy, or try your local Ethiopian store, or ask a friend who might bring it for you from Ethiopia. If you cannot find one, you can also consider looking for similar baskets from other cultures.
Step 1: Preparing the dough
The initial stage of creating delicious teff injera involves preparing the batter. Precise measurement of ingredients is crucial during this process to avoid errors during the fermentation stage. Mix everything in a stand mixer for 7 to 10 minutes until the batter achieves a smooth texture. For the next step, add water without stirring and leave it to rest in a warm area.
To enhance the taste, my grandma prefers adding 1/4 teaspoon of ground fenugreek, which also contributes to the fluffiness and softness of the injera. Although this step is optional, I’ve always done it, just like my grandma did it.
Step 2: Fermentation
To get that signature tangy and sour flavor of traditional injera, it’s important to take your time with the fermentation process. It usually takes a week to achieve the soft, fluffy texture of authentic injera, but if you’re in a hurry, you can shorten the process to four days. However, you won’t get the same fluffy texture as the original. Adding baking soda after fermentation can help produce the desired “eyes” on your injera. To ferment the dough, leave it in a warm place for three days. Afterward, discard the hooch and add fresh water, repeating the process every three to four days, for a total of seven days. This is what gives injera its distinct tangy and sour flavor, so don’t skip any steps! Remember to cover the batter while it rests and during fermentation to keep pests away.
Step 3: Absit | Gelatinization
In making injera, absit is another essential step that plays a crucial role in the texture and formation of bubbles. This process involves hydrating starches to form a gel-like texture while also breaking down starches into simple sugars. These simple sugars serve as extra food for the microbes in the batter, thereby aiding in the fermentation process. Furthermore, absit acts as an emulsifier that binds together all the ingredients, resulting in the smooth texture of the injera. Without it, the injera would become dry and brittle after cooking. It’s a vital component that should always be included in the recipe, ensuring that you get that perfect, authentic taste.
Step 4: Making the injera.
The key to making delicious injera is in preparing the batter mix. To achieve perfect results, the consistency of the batter mix is crucial. The mixture should be thick enough to create bubbles but not too thin, or the edges will become too hard, and it will stick to the oven. After preparing the batter mix, the next crucial step is to heat the injera mitad oven at 300°F. Pour the batter mix slowly in a circular motion, starting from the outside and moving towards the center.
The volume of batter poured will determine the thickness of the injera, and for even results, make sure to spread the mixture evenly. As a beginner, don’t worry if your injera is not perfect the first time. Perfecting the art of making injera requires patience, time, and practice. Cook the injera for a couple of minutes and wait until about 50% of the air bubbles form, then cover it with a lid to ensure even heat distribution. Once ready, use a sefed to remove the injera from the mitad and lay it on a plate or another sefed. Layering the injera while it’s hot helps it retain moisture and results in softer injera.
Congratulations on making your own homemade teff injera! Enjoy it with a hot bowl of traditional Ethiopian stew or any other dish you choose. Biruk Maed!
Tips and Tricks
Now that you have learned how to make injera from the beginning, here are some useful suggestions and methods to ensure that your injera tastes delicious!
1. Experiment with the consistency of the batter to achieve the desired thickness of your injera by adding more or less water to it.
2. Don’t forget to cover the skillet while cooking the injera to ensure that it cooks evenly.
3. If your injera doesn’t have any eyes or is dry, it may need additional fermentation time or the machine temperature may be too low. There could be other reasons why Injera doesn’t have eyes, and if you run into this kind of problem, feel free to comment below.
If you prefer learning through visuals, here is a video that might be more appealing to you.
100% teff Injera
- 4 Cups Teff Flour I used Azure. link in blog
- 9 1/2 Cups water filtered Preferred
- 1/2 -1 cup Teff starter use 1 cup if it is fresh starter
- 1/4 tsp fenugreek roasted and ground (optional)
- Mix 1 cup of dough starter with 4 cups of teff flour and gradually add 2 cups of warm water. The consistency should be thick yet even and smooth. use a stand mixer to mix for 10-12 minutes on a slow speed.
- Pour 5 to 6 cups of water over the dough, enough to cover it by half an inch. Do not mix, just cover and leave to ferment for three days. depending on the temperature of your home. if it is during winter and your home is cold ferment it for longer. see the picture on the blog to get an idea of what it should look like
- Discard the old water and replace it with fresh water. Let it ferment again for three days and then discard the water again. After this, add 1 cup of water and mix well.If it is winter add one or two more days of fermentation. you will have to change the water for the 3rd time and leave 1/2 cup of water in (as shown on the video
- For preparing absit, boil 1 1/2 cups of water and then turn off the heat. Mix 1 cup of the batter with the boiled water and stir well until dissolved. Turn on the heat and cook for about 2-3 minutes or until the absit bubbles. Remove from heat and let it cool to bring down its temperature.
- Once the absit is warm, mix it with the injera batter and let it rest for 3 to 4 hours, you will see lots of bubbles forming then keep it in the fridge another 2 to 4 hours to overnight. I highly recommend overnight.
- If you leave it overnight, you will see hooch form on top, pour it into a cup then use it to thin the batter as needed. If you have to add water it has to be cold water from the fridge. The batter consistency should be light and thin, resembling that of crepe and pancake. You can cook the batter at this point or store it for later use. Ensure the consistency is not too thin.
- The griddle needs to be preheated to 300°F or 150°C. Gently pour the batter on the griddle's surface in a circular motion. Wait for a few seconds to allow holes to appear on the injera's surface, then cover and cook for an additional minute.