Making Ethiopian injera at home without a sourdough starter or a clay oven like a tandoor is possible with an alternative recipe that uses commercial yeast and a regular stovetop. Traditional injera is made using teff flour and is naturally fermented, resulting in a tangy flavor. However, this simplified recipe will still yield a tasty and close approximation of the authentic injera. Here's a basic recipe:
Ingredients:
- 2 cups all-purpose flour (you can also use a mix of teff and all-purpose flour if available)
- 1 teaspoon active dry yeast
- 1 and 1/2 cups water
- 1/2 teaspoon baking powder
- A pinch of salt
- Cooking oil (such as vegetable oil) for greasing the pan
Instructions:
Mix the flour, active dry yeast, and water in a large bowl. Cover the bowl with a clean kitchen towel and let it sit at room temperature for about 12-24 hours. This allows the mixture to ferment and develop flavor. The longer it sits, the more tangy the injera will be.
After the fermentation period, you should see bubbles and a slightly sour smell. Stir in the baking powder and a pinch of salt to the batter. The baking powder will help the injera to rise a bit when cooking.
Heat a non-stick or lightly greased skillet or frying pan over medium heat on the stovetop. A 10-inch pan is ideal for making the injera.
Pour a ladleful of the batter into the hot pan and swirl the pan to spread the batter evenly, similar to making crepes. The injera should be thin and about 6 to 8 inches in diameter.
Cook the injera until the surface is covered with small bubbles and the edges start to lift from the pan. This should take about 2-3 minutes. The injera will not be flipped; it cooks only on one side.
Remove the injera from the pan and let it cool on a clean kitchen towel or a wire rack. Repeat the process with the remaining batter.
Once the injera has cooled, stack them together to keep them soft and pliable.
Ethiopian injera is traditionally used as both a serving and eating utensil, often accompanying various stews and dishes. Tear off pieces of injera and use them to scoop up the delicious Ethiopian dishes.
Please note that this simplified recipe will not result in the exact taste and texture of authentic fermented injera, but it's a good alternative for those who don't have a sourdough starter or a tandoor oven.