Description
Experience the authentic Ethiopian way of eating with injera and doro wat, a flavorful chicken stew served on spongy flatbread.
Ingredients
Scale
- 2 cups (240g) teff flour
- 3 cups (720ml) distilled or filtered water
- ¼ cup ersho (fermented starter), optional
- 1½ cups (180g) teff flour (quick method)
- ½ cup (60g) all-purpose flour (quick method)
- 1 teaspoon instant yeast (quick method)
- 1 tablespoon apple cider vinegar (quick method)
- ½ teaspoon salt (quick method)
- ¼ teaspoon baking soda (quick method)
- 1½ cups (360ml) warm water (quick method)
- ½ teaspoon salt (added before cooking)
- Non-stick skillet or crepe pan, 10–12 inches
Instructions
- Mix teff flour and water together in a large bowl for the injera.
- Add the ersho starter or yogurt if using, whisk until smooth and cover loosely.
- Leave at room temperature for 2–3 days to ferment.
- Whisk the fermented batter with ¼ cup water to make the absit mixture.
- Stir this into the main batter and let it rest for 30 minutes.
- Heat a non-stick skillet and pour ⅓ cup of batter, swirling to create a thin round.
- Cover the pan with a lid and cook for 2–3 minutes until dry.
- Remove and stack the injera, keeping them covered.
- For the quick method, mix ingredients and rest for 1 hour before cooking similarly.
- Cook the doro wat separately with chicken and spices as described.
Notes
This recipe requires patience, as the injera needs time to ferment for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Fermentation and Baking
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 70mg