Malted Grain Injera with Teff Sourdough Starter Recipe
This naturally fermented Ethiopian flatbread features a delightful tang from the teff sourdough starter and complex depth from malted grains, creating a spongy texture with crisp edges perfect for scooping up stews and sauces.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the starter:</li><li class="ingredients-single-item">100g teff flour (preferably brown teff)</li><li class="ingredients-single-item">150ml filtered water, room temperature</li><li class="ingredients-single-item">For the main batter:</li><li class="ingredients-single-item">250g teff flour</li><li class="ingredients-single-item">100g malted barley flour (or sprouted wheat flour)</li><li class="ingredients-single-item">650ml filtered water</li><li class="ingredients-single-item">180g active teff sourdough starter</li><li class="ingredients-single-item">5g salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Mitad (traditional clay injera pan) or 25cm non-stick skillet with lid</li><li class="equipment-single-item">Glass or non-reactive container for fermentation</li><li class="equipment-single-item">Clean kitchen towel</li><li class="equipment-single-item">Large mixing bowl</li><li class="equipment-single-item">Ladle or measuring cup with spout</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the teff sourdough starter. In a glass container, mix 100g teff flour with 150ml filtered water until smooth. Cover with a clean kitchen towel and place in a warm spot (22-25°C) for 24-48 hours. The mixture will start to bubble and develop a distinctly sour aroma—this is the wild yeast and lactobacillus bacteria beginning their fermentation process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>After your starter shows good activity (bubbling and a pleasant sour smell), prepare the main batter. In a large bowl, combine 250g teff flour, 100g malted barley flour, and 650ml filtered water. Whisk until completely smooth—this is crucial for developing the proper texture in your final injera.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add 180g of your active teff starter to the flour mixture and stir thoroughly to incorporate. Cover with a clean kitchen towel and let ferment in a warm place for 24-48 hours. The longer fermentation develops the characteristic tangy flavor and helps create the airy, bubbly texture (known as "eyes") in traditional injera. The batter will become slightly foamy and develop a distinct sour aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After fermentation, gently stir in 5g salt. The batter should be the consistency of crepe batter—easily pourable but not too thin. If needed, adjust with a small amount of water (if too thick) or teff flour (if too thin).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat your mitad or non-stick skillet over medium heat. The pan should be hot but not smoking—test by sprinkling a few drops of water; they should dance across the surface. Avoid using oil or butter as traditional injera is cooked on a dry surface.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour about 180ml of batter into the center of the hot pan in a steady stream, then quickly work in a spiral motion outward until you reach the edges. The traditional technique is to pour from the outside in a spiral toward the center, but either approach works as long as you work quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Immediately cover the pan with a lid. This traps steam, which is crucial for proper "eye" formation—the tiny bubbles that give injera its distinctive appearance and texture. Cook for about 2-3 minutes until the edges begin to curl up slightly from the pan and the top appears dry with many small holes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Traditional injera is only cooked on one side—never flipped. When the top is dry and set, slide the injera onto a clean cloth to cool. The bottom should be smooth while the top shows the characteristic bubbles or "eyes." If your first attempt doesn't have enough bubbles, your batter might need more fermentation time or your pan might not be hot enough.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Continue cooking the remaining batter, allowing your pan to reheat between each injera. Stack the finished injera with a cloth between each layer to prevent sticking. Serve at room temperature with your favorite Ethiopian stews and dishes. Injera can be stored wrapped in a clean cloth and then plastic wrap for up to 3 days at room temperature, or frozen for longer storage.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does authentic injera need such a long fermentation time?
The extended fermentation (typically 2-3 days) is essential for developing injera's signature tangy flavour and creating its unique spongy texture with tiny bubbles ("eyes"). This natural process allows wild yeasts and lactobacillus bacteria to multiply, breaking down phytic acid in teff and improving digestibility.
Can I use all teff flour instead of adding malted barley flour?
Yes, traditional Ethiopian injera is often made with 100% teff flour. The malted barley adds complexity and helps with fermentation, but you can use all teff for a more authentic version. If using all teff, you might need to adjust water slightly as teff absorbs moisture differently.
Why does my injera stick to the pan when cooking?
Sticking usually happens when the pan isn't hot enough before pouring the batter, or if the pan surface is damaged. Always preheat your pan thoroughly, never use oil, and consider investing in a non-stick pan specifically for injera or a traditional mitad if you make it regularly.
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