Recipe for Injera: The Traditional Ethiopian Bread
Making injera, the traditional Ethiopian bread, is simple and rewarding. Mix yeast with warm water and honey, add millet flour, and let it ferment for 24 hours. Cook the batter in a pan to get a thin bread with small holes, perfect to pair with spicy Ethiopian dishes.
Ingredients
- 2 cl Yeast Beer
- 120 cl Water Hot (45°C)
- 1/2 cl Honey
- 600 g Millet Flour Finely Ground
- Baking Soda
Instructions
- In a bowl, dissolve the yeast in a quarter cup of warm water. Wait about 10 minutes until it starts to foam.
- Add the remaining water and millet flour, stirring carefully until a homogeneous mixture is obtained.
- Cover the bowl with a cloth and let the dough rest at room temperature for 24 hours to ferment properly.
- After the resting period, stir the dough adding a suitable amount of baking soda to give lightness to the bread.
- Heat a large non-stick skillet over medium heat and pour about a third of a cup of the dough, spreading it evenly with circular movements.
- Quickly tilt the skillet to level the mixture and cover with a lid. Let it cook for about a minute without toasting the injera.
- When the bread swells slightly and has small holes on the surface (the "eyes"), gently remove it from the skillet and let it cool on a serving plate.
- Repeat the process until the dough is finished, stacking the injera as they are ready.
Notes
To add an original touch to the traditional recipe, you can enrich the dough with finely ground spices such as cumin or coriander before fermentation, giving your injera a distinctive aroma that pairs perfectly with typical Ethiopian spicy dishes.