⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 cups Teff Flour
• 4 cups Water
• 1 bunch Collard Greens (chopped)
• 1 medium Onion (chopped)
• 2 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Vegetable Oil
• 1 tablespoon Berbere Spice Blend
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

📖 Instructions

1. In a large mixing bowl, combine 2 cups of teff flour and 4 cups of warm water. Mix thoroughly using a whisk to eliminate lumps. The batter will be quite thin, almost like pancake batter. Don't be alarmed!
2. Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment for at least 24 hours at room temperature, or up to 72 hours for a more sour flavor. You'll know its ready when it develops a slightly sour aroma, and you may see a few tiny bubbles forming on the surface. This is a sign of fermentation and essential for the characteristic spongy texture of injera. It is crucial to let the batter ferment properly. Improper fermentation may lead to dense injera.
3. Preheat your oven to 500°F (260°C). This high temperature is what gives injera its signature slightly crispy edges and soft center. If using a flat griddle or pan, set it over medium heat.
4. Lightly grease a large baking sheet or griddle/pan with oil. If using a baking sheet, line it with parchment paper. This will help prevent sticking and make cleaning a breeze!
5. Using a ladle or a small, flat-bottomed cup, pour a thin layer of batter onto the hot surface. Be precise to maintain a thin layer of batter. Aim for a diameter of about 6-8 inches. Work quickly and efficiently. Don't use too much batter; otherwise, the injera will be thick and tough.
6. Cook for about 1-2 minutes per side, or until the edges begin to slightly curl and the top looks slightly bubbly and dry. The color should be a light golden brown with very faint holes. Don’t overcook it!
7. Carefully remove the injera from the pan or baking sheet using a spatula. Place it on a clean surface to cool. This cooling process also allows the injera to maintain its spongy texture.
8. Repeat steps 5-7 until all of the batter is used. It's totally normal for your first few injera to be a bit wonky. We all learn from our mistakes!
9. Once cooled, stack the injera neatly and serve immediately or store as previously explained in the FAQ. Enjoy your homemade Gomen Injera Bake!

📝 Notes

• For a richer flavor, you can add a tablespoon of tomato paste to the Gomen stew. Experiment to see what works best for your taste preferences!
• If you don’t have Berbere spice, you can use a blend of paprika, cumin, coriander, and cayenne pepper as a substitute. Adjust the amount to your spice level preference.