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Injera (Ethiopian Sourdough Crepes)

Author: Pavani
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: breads
Cuisine: ethiopian
Servings: 1012 injera

Ingredients

  • ½ cup Sourdough Starter (100% hydration)
  • 2 cups flour Teff
  • 2 cups Water
  • ½ tsp Salt – (I used kosher salt)

Instructions

  • Night before you want to make Injera: Mix all the ingredients well in a bowl; loosely cover with a plastic wrap or kitchen towel and set aside at room temperature for 12-24 hours (I made Injera for dinner the next day, so the batter sat for almost 20-22 hours).
  • When ready to make the crepes: Preheat a 10” nonstick skillet on medium heat. Mix the batter thoroughly.
  • Use cooking spray to lightly grease the pan; pour about ⅓ – ½ cup of batter into pan; immediately twirl the pan to evenly distribute the batter. Let cook for 1-2 minutes until bubbles rise to the surface; COVER the pan with a lid and let the crepe steam for 2-3 minutes.
  • At this stage, the injera should be completely cooked on the underside; the top should be set and firm and should be pulling away from the sides. Cooking the other side is optional; I cooked the second side for about 30 seconds.

Notes

  • Remove and stack on cloth towel. Enjoy with your favorite Ethiopian side dishes like this Ethiopian Wat.
A Pictorial of Injera Making:
Sending these over to Priya & Aipi's "Bookmarked Recipes Every Tuesday" weekly event.
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