An injera stove is a specific type of stove commonly used in Ethiopian and Eritrean cuisine for cooking injera, a traditional sourdough flatbread. Injera stoves are designed to provide a large, round, and flat cooking surface with low heat.
Typically, an injera stove consists of a large circular electric or gas-powered griddle or skillet. The size of the griddle can vary, but it is typically wider and flatter than a regular stove burner or cooktop.
To use an injera stove, the griddle is preheated to a specific temperature, usually around 300 to 350 degrees Fahrenheit (150 to 175 degrees Celsius). The preheating process allows the batter to spread evenly and cook properly. It is important to ensure that the griddle is evenly heated to achieve consistent results.
Once the griddle is adequately preheated, a ladle or pitcher is used to pour the injera batter onto the surface. The batter is then quickly spread in a circular motion to cover the entire cooking surface, creating a thin layer. The low heat of the stove ensures that the injera cooks slowly and evenly without browning or crisping too much.
Injera is a fermented bread, and the slow cooking process allows the batter to develop the characteristic spongy texture and distinct sour flavor. The injera is typically cooked only on one side, and once it is done, it is removed from the griddle and stacked on a plate or basket.
Injera stoves are specifically designed to provide the ideal heat distribution and control needed for cooking injera. The large, flat surface allows for easy pouring and spreading of the batter, while the low heat ensures a slow and uniform cooking process, resulting in a delicious and traditional injera bread.