Injera (Amharic, Tigrinya: እንጀራ, pronounced [ɨndʒəra], sometimes transliterated enjera; is a yeast-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia and Eritrea. A similar variant is eaten in Somalia (where it is called canjeelo or lahooh) and Yemen (where it is known as lahoh).
The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Eritreans are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Eritrea, such as nech (white), kay (red) and tikur (black).
In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinya mogogo) placed over a fire. Unusual for a yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the South Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are unique and unlike the crêpe and dosa, and more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.
Injera Ingredients
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| Injera |
The most valued grain used to make injera is from the tiny, iron-rich teff. However, its production is limited to certain middle elevations and regions with adequate rainfall, so it is relatively expensive for the average household. Because the overwhelming majority of highland Eritreans are poor farming households that grow their own subsistence grain, wheat, barley, corn, and/or rice flour are sometimes used to replace some or all of the teff content. There are also different varieties of injera in Eritrea, such as nech (white), kay (red) and tikur (black).
In making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate (Amharic mittad, Tigrinya mogogo) placed over a fire. Unusual for a yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the South Indian dosa as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are unique and unlike the crêpe and dosa, and more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.
In Eritrea and Ethiopia, injera is eaten daily in virtually every household. Preparing injera requires considerable time and resources
Injera Ingredients
- 500g self-raising flour
- 200g fine maize meal flour
- 1 tbsp yeast
- 900ml water (body temperature)
- Mix all the dry ingredients at the same time.
- In regular doses, pour small amounts of water while kneading the mix and continue until you have a creamy and soft mix (dough).
- Leave overnight at normal room temperature.
- Pour two cups of hot boiling water and leave to cool for 2-3 hours. You should have a creamy paste similar to that used for pancakes.
- Heat the frying pan until very hot and then pour one cup of mix per "pancake"
- Fry only one side and you should find that each Injera ("pancake") will cook within one minute.Continue until you have used up the mix.
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