Injera (Ethiopian Sourdough Flatbread)

Method

1. 1

   Whisk teff and water, cover with a cloth, and ferment at room temperature 2–3 days until sour and bubbling.

2. 2

   Pour off the dark surface water; cook a ladle of batter with extra water into a thin porridge (absit) and stir it back in.

3. 3

   Rest 1 hour — the batter should be pourable like thin crepe batter.

4. 4

   Pour in a spiral onto a hot dry pan; when eyes open across the surface, cover and steam 2–3 minutes. One side only.

   💡 No eyes means the ferment or the heat is wrong — both fixable, neither skippable.

5. 5

   Cool on a cloth, never stacked warm. Serve as the base of everything.