The Best Breads From Around the World and How to Make Them at Home

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Injera (Ethiopia)

Injera is a spongy, tangy flatbread that is the heart of Ethiopian cuisine, made traditionally from teff flour. Its unique, porous texture makes it perfect for soaking up the rich, flavorful stews and dishes that are often served on top of it. Acting as both a plate and a utensil, injera is a communal bread that brings people together at the table, enhancing the dining experience with its distinctive sour flavor.

Ingredients (for 6 large pieces):

• 2 cups teff flour (or a mix of teff and all-purpose flour)
• 2½ cups water
• ¼ tsp salt
• 1 packet (2¼ tsp) active dry yeast (optional, for quicker fermentation)

Instructions:

1. In a large bowl, whisk together the teff flour and water until smooth. Cover the bowl with a clean cloth and let it sit at room temperature for 24-48 hours to ferment. If using yeast for quicker fermentation, dissolve the yeast in ¼ cup warm water and add it to the mixture, then let it rest for about 1-2 hours.
2. After fermenting, the batter should have a slightly sour smell and some bubbles. Stir in the salt and adjust the consistency with more water if needed; the batter should be slightly thinner than pancake batter.
3. Heat a large, non-stick skillet or traditional injera pan over medium-high heat. Once hot, lightly grease the pan.
4. Pour about ½ cup of batter into the pan, swirling it to cover the surface in a thin layer. Cook the injera for 1-2 min. until bubbles form on the surface and the edges begin to lift. Do not flip; injera is only cooked on one side. Once the surface is set and the bottom is lightly browned, remove the injera and let it cool on a clean cloth or plate. Repeat with the remaining batter.
5. Stack or roll the injera pieces and serve as a base for stews. Tear off pieces of injera to scoop up the food and enjoy.