Injera

also called enjera · injeera · taita · Ethiopian flatbread

The table

3 cups(390 g; ivory or brown teff)teff flourwhisk into a thin batterstirferment 3 days at room temperaturewhiskpour in a spiral, cover, steam 3 min
1/2 cup(60 g)barley flour
5 cups(1.2 L)water
1/4 cup(60 mL; starter from the last batch, or 1/2 tsp instant yeast)ersho
1 tsp(6 g)fine sea salt
1/2 cup(120 mL)warm water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

1whisk into a thin batter

2stir

goes in with what step 1 made

4whisk

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 days3 of 5 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — the ferment is judged by smell and bubble, not the clock: stopped early it is flat batter, left too long it goes sharp and bitter

  1. whisk into a thin batter

    not timedfrom the start

  2. stir

    not timedfrom the start

  3. ferment 3 days at room temperature

    3 dayswalk away(we think)from the start

  4. whisk

    not timed3 days in

  5. pour in a spiral, cover, steam 3 min

    3 minwalk away(we think)3 days in

You'll need mitad

Goes with

See how it is written
>> title: Injera
>> category: Flatbreads & Pancakes
>> tags: teff, ethiopian, fermented, griddle, vegan
>> counters: Shawarma Counter
>> aka: enjera, injeera, taita, Ethiopian flatbread
>> pairs-with: doro-wat
>> servings: 10
>> time: 3 days
>> slack: unforgiving — the ferment is judged by smell and bubble, not the clock: stopped early it is flat batter, left too long it goes sharp and bitter

Whisk @teff flour{3%cup}(390 g; ivory or brown teff), @barley flour{1/2%cup}(60 g), and @water{5%cup}(1.2 L) into a thin batter.

Stir @ersho{1/4%cup}(60 mL; starter from the last batch, or 1/2 tsp instant yeast) into @&(~1)batter{}.

>> step: ferment 3 days at room temperature
Ferment @&(~1)batter{} covered at room temperature ~{3%days}, until it smells sour and a clear liquid sits on top.

Whisk @&(~1)fermented batter{} with @fine sea salt{1%tsp}(6 g), @warm water{1/2%cup}(120 mL).

>> step: pour in a spiral, cover, steam 3 min
Pour @&(~1)batter{} in a spiral onto a hot #mitad{}, cover, and steam ~{3%min}.