Injera, a spongy, slightly sour flatbread, is a staple in Eritrean and Ethiopian cuisine. It's unbelievably delicious, and this recipe shows you how to make it from scratch, along with a simple yet refreshing tomato and onion salad that's the perfect accompaniment. It's a dish that's both flavorful and surprisingly easy to make at home, transporting you to the heart of East Africa with each bite.
Making injera might seem intimidating at first, but I assure you, with a little patience and the right technique, you can achieve perfectly cooked injera that's both light and fluffy. This recipe provides detailed instructions, guiding you through each step from preparing the batter to achieving the perfect texture. The accompanying salad adds a delightful contrast to the injera's unique flavor, complementing it perfectly.
Required Equipments
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Large skillet or frying pan
- Cutting board
- Chef's knife
Injera with Tomato and Onion Salad: Frequently Asked Questions
Injera with Tomato and Onion Salad
This recipe guides you through making delicious homemade injera, a traditional flatbread from Eritrea and Ethiopia, paired with a vibrant tomato and onion salad.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 60 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Let's get started! First, prepare the injera batter. In your large mixing bowl, whisk together 2 cups of teff flour, 1 tsp of salt, and 4 cups of lukewarm water. Whisk vigorously to remove any lumps. Make sure the mixture is smooth. Trust me, this is key! It takes a bit of elbow grease but it's worth it.
- Cover the bowl with a clean cloth or plastic wrap. Let the batter ferment at room temperature for 2-3 days, or until bubbly and slightly sour. Don't worry if it doesn't seem super active, injera batter is a bit stubborn sometimes.
- Once the batter is ready, it's time to make the injera! Heat a lightly oiled large skillet or frying pan over medium heat. You want it hot but not smoking. I usually test by sprinkling a little water on it. If it sizzles gently, you are good to go!
- Using a 1/4 cup measure, pour the batter onto the hot pan, quickly swirling to spread it into a thin circle. This takes a little practice, don't feel bad if your first few injera aren't perfect!
- Cook for about 1-2 minutes per side, or until small bubbles appear on the surface and the edges start to lift. You will know when it's ready. The color should change slightly and you'll be able to lift it with a spatula.
- Remove the injera from the pan and set aside on a clean plate. Stack them carefully to keep them warm, using clean kitchen towels between each one. Now, for the salad!
- While the injera is cooking, prepare the salad. Finely chop one medium onion and two large tomatoes. Combine them in a bowl. Add 2 tbsp of olive oil, 1 tbsp of lemon juice, a pinch of salt, and a dash of black pepper. Gently toss everything together to combine.
- Taste and adjust seasoning as needed. I like to add a little extra pepper to spice things up, but you do you!
- Once all your injera is cooked and the salad is made, it's time to assemble! Top each injera with a generous spoonful of the tomato and onion salad. Serve immediately and enjoy!
📝 Notes
- For best results, use freshly ground teff flour.
- If you can't find teff flour, try a gluten-free blend, but the results might differ.
- Don't be afraid to experiment with spices in the salad. A pinch of paprika would be an awesome addition!
🍎 Nutrition
Calories: 300 kcal
Protein: 10 g
Fat: 10 g
Carbohydrates: 60 g
Fiber: 10 g
Calcium: 100 mg
