Injera Platter
An Injera Platter is the quintessential Ethiopian communal dining experience where a large spongy sourdough flatbread is topped with an assortment of colorful stews, lentils, and salads to be shared by hand. The injera itself acts as both the plate and the utensil, and it is made from fermented teff flour batter.
A traditional Ethiopian communal feast served on spongy fermented teff injera topped with colorful stews and salads.
Nutrition per serving
Ingredients
batter
leavening
seasoning
cooking
Instructions
Ferment the Batter
In a large bowl, whisk together the teff flour and water until no lumps remain. If using yeast, dissolve it in 2 tablespoons of warm water first then add to the batter. Cover the bowl loosely with a cloth or plastic wrap and leave at room temperature for 24 to 72 hours. The batter should become bubbly, smell pleasantly sour, and separate slightly into a liquid layer on top.
Prepare the Batter for Cooking
Once fully fermented, stir the batter gently to recombine. Pour off some of the liquid if it has separated excessively. Add the salt and club soda and stir gently to incorporate. The batter should be thin, pourable, and lightly bubbly. It should coat a spoon but flow freely.
Cook the Injera
Heat a large non-stick skillet or mitad over medium-high heat until very hot. Lightly brush with oil using a folded paper towel. Pour a ladleful of batter in a spiral from the outside in to cover the entire base of the pan in a thin even layer. Immediately cover with a lid and cook for 2 to 3 minutes. The injera is ready when the surface is fully set, covered in characteristic bubbles, and the edges lift away from the pan. Do not flip it.
Assemble the Platter
Lay 2 large injera pieces overlapping on a round serving tray to cover it completely. Arrange spoonfuls of misir wot, gomen, shiro, and any other stews in distinct mounds around the injera surface. Roll additional injera into cylinders and place them around the edge of the platter for scooping. Serve immediately so everyone can tear pieces of injera and scoop the stews communally.
Substitutions
Common mistakes
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