COPPER🇪🇷 Eritrea
Injera recipe
Enjoy the tangy flavor of homemade injera!
Ingredients
- 500 g teff flour
- 600 ml water
- 10 g salt
How to make Injera
- In a bowl, combine 500 g of teff flour with 600 ml of water, stirring until the mixture becomes smooth and lump-free.
- Cover the bowl with a cloth, allowing it to ferment for 24 to 48 hours at room temperature, until bubbles appear on the surface.
- Once the batter is bubbly, add 1/2 teaspoon of salt, mixing thoroughly until fully incorporated.
- Preheat a non-stick skillet over medium heat until hot, ensuring it is ready for cooking injera.
- Pour a ladleful of the batter into the skillet, swirling to spread it evenly across the surface.
- Cook the injera until bubbles form on top and the edges start to lift, about 2-3 minutes.
- Cover the skillet with a lid, allowing it to steam for an additional 2 minutes until fully cooked.
- Remove the injera from the skillet, placing it on a plate to rest before serving.
What is Injera?
Injera is a traditional dish from Eritrea, steamed, and takes about 480 minutes from start to finish. It is built around teff flour. The recipe below uses 3 ingredients and is written out step by step.
How long does Injera take?
At 480 minutes it is slower than 99% of the 588 dishes in Copper's atlas. The method runs to 8 steps, the longest being 2 minutes.
Any tips for making Injera?
Fermentation is key for the perfect tangy flavor.
Copper documents Eritrea alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.