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 daystwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 3 days.

  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(read off the step)from the start

  4. whisk

    not timed3 days in

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

    3 minwalk away(read off the step)3 days in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.3: ferment 3 days at room temperature
>> step.5: pour in a spiral, cover, steam 3 min

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{}.

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).

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