Bohaka injera dough container
A wide-access vessel holds injera batter through successive fermentation stages. Ethiopian accounts describe clay vessels historically and metal, wood or plastic containers in contemporary kitchens.
Traditional method
Teff injera with saved ersho and absit
Injera
A two-stage Ethiopian teff injera method begins with saved ersho, ferments the main batter beneath refreshed surface water, then adds cooked absit before a final warm rest and griddle baking.
History
The peer-reviewed review identifies injera as a staple Ethiopian fermented flatbread and describes saved ersho, primary fermentation, absit and a second fermentation. This recipe follows a contemporary home recipe for the documented process and does not claim a date of origin.
Ingredients
Yield 10 servings · Scaling: source batch only
Teff flour for ersho startermix with water
237 mL1 cup as recorded
Water for ersho startermix with starter flour
473 mL2 cup as recorded
Teff flour for main battercombine with ersho and warm water
1.18 L5 cup as recorded
Saved ersho starteruse mature starter
473 mL2 cup as recorded
Warm water for main batteradd initially; source allows up to 2 cups
355 mL1½ cup as recorded
Water for covering and refreshing the fermentpour over batter; source range 5–6 cups
1.18 L5 cup as recorded
Water for absitbring to a boil
710 mL3 cup as recorded
Fermented batter for absitwhisk into boiling water
355 mL1½ cup as recorded
Cold water for absitstir into cooked paste after cooling
237 mL1 cup as recorded
Water for final batter adjustmentstir into absit and fermented dough
473 mL2 cup as recorded
Method
Risks and precautions · Elevated risk
raw flour before cooking
The teff batter is fermented raw and handled before griddle cooking; CDC warns that raw flour can contain pathogens.
Hazard sourcegas buildup in a closed fermentation vessel
The source calls for a covered starter and batter but does not specify a vent; active fermentation produces gas, and closed fermenting containers can build pressure.
Hazard sourceCook each injera fully on the hot griddle before serving and clean hands and surfaces after handling raw flour.
Control sourceDo not seal the fermenting batter in an unvented vessel; use a cover that allows gas to escape.
Control sourceThe recipe does not set a numeric fermentation temperature, acidity endpoint or storage duration. The six-to-seven-day schedule is not a validated safety endpoint.
The recipe source recommends covered fermentation but does not describe gas venting; do not ferment in a sealed, unvented vessel.
Cooked injera should be served; bubbling, sourness and smell do not establish safety.
- For the ersho, mix 1 cup teff flour with 2 cups water in a covered container and leave in a warm place for 3–4 days, until the source-described separation and sour aroma develop. Do not seal the fermenting vessel against gas escape.
- For the main batter, mix 5 cups teff flour, 2 cups ersho and 1½–2 cups warm water. Cover with 5–6 cups water and leave in a warm place for six days. After three days, pour off the surface water and replace it with fresh water.
- On day six, pour off the surface water. Bring 3 cups water to a boil, whisk in 1½ cups fermented batter, and cook while stirring until it thickens. Cool the absit, stir in 1 cup cold water, then combine it with the fermented dough and 2 cups water.
- Cover and leave the final batter in a warm place for 2–4 hours. Heat a griddle to 400°F (204°C), pour a thin round of batter, cover, and cook until the surface sets and holes appear. The source gives a ten-serving yield.
Conditions
Yield10 servings
Fermentation9.08–10.17 days
Temperature controlMulti-stage
Places
Ethiopia
Traditional preparation · Country evidenceThe recipe source presents injera as a staple in Ethiopia; the review documents the traditional saved-ersho and absit process without claiming a specific city of origin.
Related
Equipment
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Sources
Chef Lola’s KitchenInspiration · Process · Location
Injera—100% Gluten Free Teff Injera RecipeStarter formula 1 cup teff flour to 2 cups water; main formula 5 cups flour and 2 cups starter
Surface-water fermentation schedule, refreshed water, absit ingredients and method, 400°F (204°C) griddle and ten-serving yield
The recipe uses teff flour, with no wheat listed.
Journal of Ethnic Foods / Springer NatureHistory · Location · Process
Injera (An Ethnic, Traditional Staple Food of Ethiopia): A Review on Traditional Practice to Scientific DevelopmentsInjera is a staple in Ethiopia; traditional preparation uses teff flour, water and ersho saved from prior fermentation
Review reports about 1:2 flour-to-water and about 16% ersho by flour weight, 30–72 hours primary fermentation, boiled absit and 1.5–2 hours secondary fermentation
Centers for Disease Control and PreventionSafety
Say No to Raw DoughRaw flour can contain pathogens; cook flour mixtures and clean after handling
Washington State University ExtensionSafety
Naturally Carbonated SodaActive fermentation in closed containers can create gas pressure; the source recommends allowing CO2 to escape