Teff and Barley Injera Ethiopian Flat Thin Bread
Experience the authentic flavors of Ethiopia with this Teff and Barley Injera, a spongy, tangy flatbread that serves as both a staple and a utensil in Ethiopian cuisine. Made with a combination of naturally gluten-free teff flour and nutty barley flour, this traditional bread undergoes a fascinating 24-hour fermentation process, giving it its signature sourdough-like taste and irresistible texture. Cooked on a dry skillet without flipping, injera forms a delicate lattice of bubbles, creating the perfect vehicle for scooping up rich and flavorful stews like Doro Wat or Misir Wat. This recipe is a cultural journey in every bite, offering a simple yet nourishing bread that's as versatile as it is delicious. Whether you're hosting an Ethiopian-inspired dinner or exploring new global flavors, this injera is a must-try addition to your kitchen adventures.
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Ingredients
- 2 cups Teff flour
- 1 cup Barley flour
- 3 cups Water
- 1 teaspoon Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
Directions
Step 1
In a large mixing bowl, combine 2 cups of teff flour and 1 cup of barley flour.
Step 2
Gradually mix in 3 cups of water until a smooth, thin batter forms.
Step 3
In a small bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 1/4 cup of warm water. Let sit for 5-10 minutes until foamy.
Step 4
Add the yeast mixture to the batter, stirring to combine. Cover the bowl with a clean kitchen towel and let the mixture ferment for 24 hours at room temperature.
Step 5
After fermentation, gently stir the batter and add 1 teaspoon of salt. The batter should have a thin, pourable consistency. Add a small amount of water if needed to reach this consistency.
Step 6
Heat a non-stick skillet or injera pan over medium heat. Do not oil the pan, as injera is cooked on a dry surface.
Step 7
Once the pan is hot, pour a ladleful of batter onto the center of the skillet. Quickly tilt the pan or use a circular motion to spread the batter evenly into a thin layer.
Step 8
Cook the injera for 2-3 minutes, or until bubbles form on the surface and the edges start to lift. The surface should appear dry and spongy when done. Do not flip the injera.
Step 9
Remove the injera and allow it to cool on a clean towel. Repeat with the remaining batter, stacking the injera with a layer of parchment paper or a clean towel between each piece to prevent sticking.
Step 10
Serve the injera immediately or store in an airtight container for up to 2 days. It pairs perfectly with Ethiopian stews like Doro Wat or Misir Wat.
Nutrition Facts
| Serving size | (1093.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1321.1 |
| Total Fat 7.8g | 0% |
| Saturated Fat 1.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2414.6mg | 0% |
| Total Carbohydrate 270.3g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 9.5g | |
| Protein 43.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 515.7mg | 0% |
| Iron 22.8mg | 0% |
| Potassium 1510.7mg | 0% |
Source of Calories