Awash-Style Injera

This version utilizes organic sprouted teff and a natural fermentation process to achieve the authentic, bubbly texture of restaurant-style injera with minimally refined ingredients.

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Ingredients

  • 3 cups organic whole grain Teff flour
  • 5 cups filtered water
  • 1 tsp sea salt
  • 2 tbsp avocado oil (for greasing the pan)
  • 1 cup fermented teff starter (or a portion of the mixture left to ferment for 48 hours)

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What you'll need

Instructions

  1. In a large ceramic mixing bowl, combine the organic whole grain teff flour and filtered water.
  2. Whisk the mixture until smooth, ensuring there are no large clumps of flour remaining.
  3. Cover the bowl and let the batter ferment in a warm spot for 24 to 48 hours until it develops a slightly sour aroma.
  4. Once fermentation is complete, stir in the sea salt.
  5. Heat a non-stick griddle or cast iron skillet over medium-high heat.
  6. Lightly coat the surface with avocado oil using a pastry brush.
  7. Pour a thin layer of batter onto the hot surface, tilting the pan to spread it evenly.
  8. Cover immediately and steam for 2-3 minutes until small bubbles form on the surface and the edges begin to lift.
  9. Carefully remove the injera with a wide spatula and repeat with the remaining batter.

FAQ

Is this Awash-Style Injera gluten-free?

Yes, because organic teff is naturally gluten-free.

Can I make the batter faster than 24 hours?

You can reduce the fermentation time to 4-6 hours, but the texture may be less bubbly and the flavor will not be as tangy as the restaurant version.

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