Ingredients:

  • 1 1/2 cups Teff Flour (Brown or Ivory)
  • 1 1/2 cups All-Purpose (Plain) Flour
  • 1 teaspoon Active Dry Yeast
  • 3 cups Filtered Water (lukewarm, approx. 105°F/40°C)
  • 1 cup Cold Water
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, thoroughly whisk together the teff flour, all-purpose flour, and yeast.
  2. Add Water and Mix: Gradually pour the lukewarm water into the dry mixture, whisking continuously until a smooth, thin batter forms—it should be thinner than American pancake batter. Ensure no lumps remain.
  3. Cover and Rest: Cover the bowl loosely with cling film or a clean kitchen towel. Place the batter in a warm, draught-free location.
  4. Ferment: Allow the batter to ferment. Check after 24 hours. The surface should show small bubbles and a layer of clear liquid (ersho) will separate on top. Fermentation can take up to 72 hours, depending on conditions.
  5. Skim: Carefully pour off or skim any layer of clear liquid (the ersho) that has risen to the top of the fermented batter.
  6. Make the Abish (Cooked Starter): Whisk 1 cup (240ml) of cold water with about 1/2 cup of the fermented batter.
  7. Cook and Thicken: Transfer this mixture to a small saucepan. Heat gently over medium-low heat, stirring constantly, until it thickens into a porridge-like slurry (this is your abish). Remove immediately from heat and let cool to room temperature (about 15 minutes).
  8. Final Batter: Whisk the cooled abish and the salt back into the main fermented batter. The consistency should now be very thin, flowing easily like heavy cream. Adjust with small amounts of water if too thick.
  9. Heat the Griddle: Heat your large, non-stick griddle or electric skillet over medium-high heat. The griddle must be hot enough to sizzle slightly when tested with a drop of water. Do not grease the pan.
  10. Pour the Batter: Using a ladle, pour the batter starting from the outside edge of the griddle, moving in a continuous spiral motion towards the centre to create a very thin, even layer. Work quickly.
  11. Cover and Cook: Immediately cover the griddle tightly with the lid. Do not flip the injera.
  12. Monitor the Eyes: Cook for 2–3 minutes. As steam is trapped, the signature 'eyes' (bubbles) will form on the surface. The injera is ready when the surface is matte, fully set, and the edges begin to lift, but the underside is not browned.
  13. Remove: Gently slide a thin spatula underneath the Injera and lift it off the griddle. Place it on a clean tea towel or wire rack to cool. Do not stack hot injera.
  14. Repeat: Repeat with the remaining batter, ensuring the griddle maintains its heat between batches.