Injera

Injera holds such a central place in Ethiopian and Eritrean life that it merges with the very idea of the shared meal. Born on the high plateaus where teff has grown for millennia, this fermented flatbread has become the foundation of the table, upon which all other dishes are placed. Its slow fermentation, once entrusted to sourdough starter preserved from preparation to preparation, transmitted domestic knowledge from mother to daughter, each household jealously guarding its ferment as one would guard a precious seed. Eating from the same injera, several hands reaching in together, was and remains a gesture of conviviality and trust among diners. This bread-plate alone tells the story of highland agriculture and a culture of sharing.

• 1 kg teff flour (ideally white teff)
• 1.2 liters lukewarm water for initial fermentation
• leftover fermented batter or a little natural sourdough starter (ersho)
• additional water to adjust batter consistency
• a pinch of salt (optional depending on region)

1. Mix the teff flour with the lukewarm water until you obtain a fairly liquid, smooth batter without lumps.
2. Incorporate a little sourdough starter or fermented batter saved from a previous preparation to initiate fermentation.
3. Let the batter rest at room temperature for two to three days, stirring occasionally, until it develops a slightly tangy aroma and small bubbles on the surface.
4. Adjust consistency with a little water if necessary; the batter should remain fluid, similar to a light crêpe batter.
5. Heat a clay griddle or large flat pan until it is quite hot but not smoking.
6. Pour the batter in a steady circular motion from the edge toward the center to form a thin, uniform layer.
7. Cover and cook on this side only, until small holes form on the surface and the edges begin to lift slightly.
8. Carefully remove the injera once cooked, let it cool on a clean cloth before stacking it with the following ones.

Injera is distinguished by its mild, slightly tangy acidity, the signature of its long natural fermentation. Its texture is spongy and pitted, dotted with small holes that allow it to absorb sauces and stews without tearing. The aroma, subtle yet recognizable, evokes sourdough and grain, with a slightly tart note that balances perfectly with the spicy dishes it accompanies.