Injera Fermentation

Injera fermentation is the process of naturally fermenting a batter of teff flour and water to make the risen, spongy Ethiopian and Eritrean flatbread injera. A portion of the batter accumulates a clear, yellow liquid called ersho on its surface, which carries the microbes that drive fermentation, and this starter is used to begin a primary fermentation lasting roughly one to three days depending on temperature and altitude. Part of the fermented dough is then cooked into a thickening agent called absit and mixed back into the remaining dough for a shorter secondary fermentation of thirty minutes to two hours. The finished batter is poured onto a large, smooth, round griddle called a mitad, heated to roughly ninety to ninety five degrees Celsius and covered while cooking for a few minutes, and the steam trapped under the lid produces the characteristic small holes, or eyes, across the bread's surface.