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Injera - Ethiopian sourdough flatbread
1 h active | 73 h total
Nutrition facts per serving:
  • Energy in kcal about 645
  • Fat about 21g
  • Carbohydrates about 80g
  • Protein about 28g
This is needed
This is needed for 6 people
Flatbread dough
  • 0.25 cube yeast (approx. 10 g)
  • 200 g teff flour (see tip)
  • 200 g white flour
  • 200 g brown flour or millet flour
  • 1 litre water
To bake the flatbread
  • lukewarm water
Lamb stew
  • 1 tbsp clarified butter
  • 1 onions, thinly sliced
  • 300 g leg of lamb, cut into approx. 2 cm cubes
  • 1 green chilli, deseeded, roughly chopped
  • 1 tomato, halved, sliced
  • 1 sprig rosemary
  • 1 tsp salt
  • 0.25 tsp cayenne pepper
Ethiopian-style cabbage
  • 3 tbsp olive oil
  • 2 onions, halved, sliced
  • 2 garlic clove, roughly chopped
  • 600 g white cabbage, cut into strips approx. 1 cm wide
  • 2 carrots, diced
  • 2 green chilli, deseeded, chopped
  • 1.5 tsp salt
Ethiopian-style spinach
  • 2 onions, halved, sliced
  • 3 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 500 g leaf spinach
  • 2 red chilli, deseeded, finely chopped
  • 1.5 tsp salt
Tools
  • Makes x flatbreads
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And that's how it's done
And that's how it's done
Flatbread dough
Mix the flour in a bowl. Combine the yeast with a little water, add to the flour. Pour in 500 ml of water, mix and knead into a soft, smooth dough. Add the remaining 500 ml of water, mix to form a smooth dough using the dough hook on a hand mixer. Transfer the dough to a bowl (not made of metal). Cover the dough and leave to rest/ferment at room temperature for approx. 3 days.
To bake the flatbread
After a while, the dough will settle at the bottom of the bowl. Drain the water after 3 days. Mix the dough with enough lukewarm water to create the consistency of an omelette batter. Heat a non-stick frying pan, without adding any oil. Pour enough batter into the pan to cover the base. Reduce the heat, cook the flatbread for approx. 30 secs., cover the pan as soon as bubbles begin to appear, continue to cook for approx. 15 secs. until the flatbread separates from the edge of the pan. Carefully place the flatbread on a tea towel, allow to cool slightly. Repeat these steps with the remaining batter.
Lamb stew
Fry the meat in a non-stick frying pan without any oil. Add the onion and cook briefly, add the clarified butter. Fry the tomato, chilli and rosemary for approx. 3 mins., season and keep warm.
Ethiopian-style cabbage
Heat the oil in a non-stick frying pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the carrots and cook for approx. 5 mins. Add the cabbage and chillies, cook for approx. 15 mins., season with salt and keep warm.
Ethiopian-style spinach
Heat the oil in a wide pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the spinach, allow to wilt. Turn up the heat, reduce the resulting liquid. Add the chillies, mix, season with salt and keep warm.