Categories: BreadsMain CoursesStew

Injera: Ethiopia Sourdough FlatBread with Chicken Stew

Injera is a staple Ethiopian Sourdough flatbread. It is usually made from teff flour, with the mix of other flours this recipe includes corn. My version of the sourdough Injera is quick and easy and you will have less than few hours on your plate, for the sour flavor you will need an active sourdough ready. The chicken stew also called doro wat compliments the sour Injera’s.

Injera

Doro Wat

Injera and Doro Wat

2013-06-05 14:03:32

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Injera

2 cup all-purposeflour
½ cup cornmeal flour
½ cup teff flour
2 teaspoon yeast
1/2 cup sourdough starter
3 1/4 cups lukewarm water

Doro Wat / Chicken Stew

4 tomatoes, chopped
1-2 tablespoons tomato-paste
4 chicken legs and tights
1 large onion, chopped
3 cloves of garlick, minced
2 teaspoons ginger, chopped
4 hard-boiled eggs
2 tablespoons of berber
3 tablespoons oil
salt to taste

For making the Injera

In a mixer or a blender combine all the ingredient and mix or blend until there are no lumps.
Cover and set aside to rest at a warm place for 2 hours.
Heat a nonstick skillet on a medium heat.
Take about ½ cup of the batter and pour it in the skillet tilting to coat most of the bottom.
Cook, until moisture has evaporated and when lots of holes form in the injera and the edges lift from the pan.
Remove and let cool each injera before stacking them as you go along.

To make the chicken stew "DORO WAT"

Heat the oil in a pot add onions and cook for 3 minutes add ginger, garlic, berber and the chicken. Continue to cook until the chicken browned, season with the salt.
Add the tomatoes and the paste cook, stirring occasionally until reduced and darkened, add 2 cups of water bring to a boil then cook covered until the stew is tick and the chicken is tender. Serve over the injera

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View Comments

Abdullahi & Leila says:

June 8, 2013 at 10:30 pm

Good job! We like the recipe as well as the new look of your website. The injera looks fluffy and the doro wat looks very appetizing. Keep up the good work.
- mysomalifood says:
  
  June 9, 2013 at 11:37 am
  
  Thanks guys, for your kind words, and thanks for visiting. I am still working on the redesign.
emma says:

June 25, 2013 at 2:01 am

the recepie looks really amazing but one question can cornmeal, teff flour and sourdough be substituted w other ingredients since i doubt i will find them where i live thank you
- mysomalifood says:
  
  July 4, 2013 at 9:54 am
  
  Hi Emma,
  Yes you can substitute what ever flour you have try experiment with it, the best place to find those ingredients are Asian grocery stores bread flour works great too let me know how it goes. Some times you might find ready made injeras just to get some idea.
judy hoekstra says:

June 2, 2017 at 4:25 pm

I mixed my fed whole wheat sourdough starter with the teff in the morning and let it ferment overnight. Fed it again in the morning . about 1/3 whole wheat and 2/3 teff and made it for supper . It turned out amazing.
Thanks for the inspiration!!
- mysomalifood says:
  
  September 12, 2017 at 2:23 pm
  
  Judy,
  Thanks for sharing, enjoy your Injera.
fatimata says:

November 1, 2017 at 3:03 pm

Thank you for sharing this version of recipe, if there are no health risks could oil be substituted for ghee to enhancd flavor? Thank you and please dont forget to share your meal G bless africa from east to west and bless our hearts to contribute give and forgive by his mercy
- mysomalifood says:
  
  November 1, 2017 at 6:41 pm
  
  Hi Fatimata,
  
  Thank you for your comment, ghee can be substituted and I think it will enhance the flavor too. I hope you enjoy it.
D. Agnew says:

May 19, 2020 at 7:55 pm

This looks great!!!! Can the instant yeast be left out? I would like to use just sourdough starter but wonder how the texture would be affected?
- mysomalifood says:
  
  May 24, 2020 at 8:08 pm
  
  It should be fine I think you can experiment with it and add baking soda for some bubbles towards the end.