Taita (Eritrean Injera)
Local name: ጣይታ
In short: Sour, spongy flatbread made from fermented teff batter and cooked on one side only, the edible plate and spoon of every Eritrean meal. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Resting
- 72 h
- Total
- 1 h
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 275 kcal
Taita, known elsewhere as injera, is the center of every Eritrean meal. A thin batter of teff flour ferments for a few days until it turns sour and bubbly, then it is poured onto a hot griddle and cooked on one side only, leaving a surface full of tiny holes that soak up sauce. Stews are ladled on top, and diners tear off pieces to scoop. This home version uses a non-stick pan and takes three days, but most of that is waiting.
Instructions
- In a large bowl, whisk the teff flour with 500 ml (2 cups) of the lukewarm water and the yeast, if using, until smooth. Cover loosely with a cloth and leave at room temperature for 48 to 72 hours, stirring once a day.
- When the batter smells pleasantly sour and is bubbly, with a layer of water on top, pour off that water. Scoop 100 ml (1/3 cup) of the batter into a small pot with 100 ml (1/3 cup) of water from the remaining water and cook, whisking, for 3 minutes until thick. Cool slightly and whisk it back into the main batter.
- Whisk in the salt and enough of the remaining water, up to 400 ml (1 2/3 cups), to make a batter as thin as heavy cream. Rest for 30 minutes.
- Heat a 28 to 30 cm (11 to 12 in) non-stick pan with a lid over medium heat and wipe it with a little oil. Pour in about 120 ml (1/2 cup) of batter and swirl quickly in a spiral from the outside in to coat the pan.
- Cover and cook for 2 to 3 minutes, until the top is covered with small holes and no longer wet. Do not flip. Slide the injera onto a clean cloth.
- Repeat with the remaining batter, stirring it each time. Let each injera cool flat without stacking until all are cooked, then stack and cover until serving.
Tips
- Teff injera can tear. For a milder, more forgiving injera, replace up to half the teff with whole wheat or sorghum flour. Wheat makes it no longer gluten-free.
- A thin batter and a hot, lightly oiled pan make the characteristic holes. If the injera sticks, the pan is too hot or needs a little more oil.
Questions and answers
How long does injera batter take to ferment?
Two to three days at room temperature, and a little longer in a cool kitchen. It is ready when it smells sour and is covered with bubbles.
How do you store injera?
Layer cooled injera with parchment, wrap tightly and keep in the fridge for 3 days. You can also freeze it for up to 2 months and thaw it at room temperature.
Can I make injera without a traditional griddle?
Yes. A large non-stick skillet with a lid works well, as does an electric crepe maker. Use medium heat and cover the pan so the top steams.
How long does it take to make Taita (Eritrean Injera)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Taita (Eritrean Injera)?
About 275 kcal per serving, with 10 g of protein, 54 g of carbohydrates and 3 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 54 g |
| Fat | 3 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 440 mg |
Estimated values, calculated from the ingredients.
