Injera with Misir Wot — Ethiopian Flatbread with Spiced Lentils

Shopping list

• 300 g teff flour — or use 150g teff and 150g plain flour

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• 600 ml water — lukewarm

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• 1 tsp active dry yeast — optional, for faster fermentation

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• 250 g red lentils — rinsed

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• 1 piece onion — finely chopped

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• 4 clove garlic cloves — minced

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• 1 tbsp fresh ginger — grated

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• 2 tbsp tomato purée

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• 2 tbsp berbere spice blend

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• 3 tbsp vegetable oil

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• 1 tsp salt

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• 600 ml water — for the stew

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Step by step

1. 1

   For the injera: mix the teff flour and water in a large bowl until smooth. Cover loosely and leave at room temperature for 2–3 days to ferment, stirring once daily. It should smell slightly sour and have bubbles. (Or add yeast and leave for 12 hours.)

2. 2

   On cooking day, stir the batter. It should be the consistency of thin pancake batter; add water if needed. Stir in the salt.

3. 3

   Heat a non-stick frying pan (ideally 25cm) over medium heat. Pour in a ladleful of batter and swirl to cover the base. Do not flip.

4. 4

   Cover with a lid and cook for 2– 3 minutes until the surface is covered with holes and the edges lift away. The underside should be slightly moist. Remove and stack. Repeat with remaining batter.

5. 5

   For the misir wot: heat the oil in a saucepan over medium heat. Add the onion and cook for 8 minutes until very soft and golden.

6. 6

   Stir in the garlic, ginger, and berbere. Cook for 2 minutes until fragrant.

7. 7

   Add the tomato purée and cook for another minute. Stir in the lentils and 600 ml water.

8. 8

   Bring to a simmer, then reduce heat and cook for 25– 30 minutes, stirring occasionally, until the lentils are soft and the stew is thick. Add more water if needed. Season with salt.

9. 9

   Serve the misir wot spooned onto injera, tearing off pieces of the bread to scoop up the stew.