---
title: Injera (Ethiopian Sourdough Flatbread)
servings: 6
prep time: 20 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/injera
---

Gather @salt{0.5%tsp}.

Whisk @teff{400%g} and @water{600%ml}, cover with a cloth, and ferment at room temperature 2–3 days until sour and bubbling. ~{48%hours}

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

Rest 1 hour — the batter should be pourable like thin crepe batter. ~{1%hours}

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

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