The fermentation process for injera is much like that of sourdough, beginning with a starter known as ersho. This starter is usually created about three days before mixing the batter, though the exact timing can vary depending on climate and ambient temperature.
For first‑time preparation, we recommend using a clear container so you can observe the daily changes as the starter develops. Use the guide below to help identify when your starter has reached peak readiness, ensuring it develops the tang and airy texture that define authentic injera.
Ingredients
1 cup (188g) Maskal Teff Flour
2 cups (473g) lukewarm or room-temperature water
Materials
Medium-sized, non-reactive container with lid – preferably clear and a wide opening for easy access
Whisk
Measuring cup or scale
Spoon
Instructions
Combine 1 cup of Maskal Teff Flour with 2 cups of room temperature water in a container.
Whisk until there are no clumps of flour and ingredients are thoroughly combined. You should see a thin foam film develop on the top.
Seal the container store in a dark, dry room at around 70 ° Fahrenheit. The warmer the room, the faster your starter will ferment.
Observe fermentation throughout the next three days, but do not touch or disturb the container.
Approximately 3 days later, open the container. You should see a foam film on the top as well as a layer of murky water above the settled flour.
Discard the murky water layer and stir the starter making sure it is thoroughly combined.
Your starter is now ready to use, and you may move on to STEP 2: ሊጥ| LEET | DOUGH.
When is the injera starter ready?
Your ersho starter is ready when it reaches its peak activity. At this stage, the fermentation is at its strongest.
A gentle nudge will release streams of tiny air bubbles rising to the surface. A layer of water will have separated, collecting just beneath the foam. A light, frothy foam will gather on the very top—a sign of healthy fermentation.
These visual and textural cues indicate that your starter has developed the tang and vitality needed to create authentic injera.
Notes
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.
To store, add water—about 3/4 cup for this 1:2 ratio—and store in the refrigerator. Refrigeration slows down the microbes and lessens their need to be fed. However, do not neglect your starter, if you do not make injera frequently make sure to be adding teff flour periodically to maintain a healthy culture.