Halal Injera
Traditional Ethiopian sourdough flatbread made halal.
Servings: 6 servings
Calories: 180kcal
Ingredients
For the Batter:
- Two cups teff flour (light or dark, depending on preference)
- Two cups water
- One-half teaspoon halal-certified dry yeast (optional, for quicker fermentation)
- One-fourth teaspoon salt
For Cooking:
- Non-stick skillet or electric griddle
- One tablespoon vegetable oil (for greasing, if necessary)
Instructions
Prepare the Batter
- In a large mixing bowl, combine teff flour, water, and dry yeast (if using). Mix until smooth.
- Cover the bowl with a clean kitchen towel and let it ferment at room temperature for 24 to 48 hours. Stir the batter once or twice during fermentation.
Check Fermentation
- The batter is ready when bubbles form on the surface, and it develops a slightly tangy aroma. Stir in salt before cooking.
Cook the Injera
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil if needed.
- Pour a ladleful of batter onto the skillet, swirling it to form a thin, even layer. Cook until bubbles form and the edges lift slightly, about two to three minutes. Do not flip the injera—it cooks on one side only.
- Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
Serve
- Place the injera on a large platter and serve with your favorite Ethiopian dishes like doro wat, gomen (collard greens), or spiced lentils.