Injera Recipe

This is a recipe for injera made from wheat flower. Where teff injera is not readily available, this is a popular substitute. I usually prepare the dough the night before and make the injera the following morning 1-3 hours before serving.

Ingredient list-4 portions

1kg (2.2lbs) plain wheat flour
1 packet (11g or 0.6oz) dry yeast
warm tap water

Preparation

Pour the flour into a big bowl. Note that the dough will grow tremendously, so make sure the bowl can accomodate it. Add the yeast and mix with well the flour. Get your hand held electric mixer ready. Mix while adding water gradually. You only need enough water so the mixer runs without difficulty. The consistency should be similar to that of a thick pancake dough. There should not be any lumps left. Cover the bowl with a kitchen/cling film and leave it in the kitchen sink over night (in case the dough rises a lot and spills out, the kitchen sink is easier to clean).

To make the injera, you'll need a non-stick frying pan, no greasing needed. Mix the dough one more time using a spatula or with clean hands. Make sure the dough hasn't settled in the bottom. You'll need a clean kitchen towel spread over a surface (we will come back to this later). Heat the frying pan on medium-high heat on the stove.  Once the pan is warm enough (you can throw a drop of water & if it sizzles then the pan is warm enough) take a small amount of dough and spread it on the pan. The best technique for this might be placing the dough in the center and rotating the pan so as to spread it evenly.
Cooking time should not be long. As soon as the uncooked dough disappears, remove the pan from the stove. You should be able to get the injera off the frying pan easily. Place injera on the spread kitchen towel for cooling down. Give each injera 5-8 minutes cooling time before pilling them up. Once you're done making injera, cover the pile with towel. The edges of injera tend to dry up quickly, so if you have left overs wrap them in plastic and keep in cool place.