Injera (Ethiopian Flatbread) Recipe

Injera is a traditional Ethiopian flatbread made from teff flour. This spongy, tangy bread serves as a staple in Ethiopian cuisine and is used both as a base for stews and as an edible utensil to scoop up food. Its unique, bubbly texture comes from natural fermentation, giving injera its distinctive sour taste.
Prep Time : 10 mins
Cook Time : 5 minis
Rest Time : 1 day
Total Time : 1 day 15 mins
Yield: 8
Servings : 4
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Ingredients

  • 2 cups teff flour (you can mix with wheat flour if desired)
  • 3 cups water
  • 1/2 teaspoon salt
  • A pinch of yeast (optional, to speed up fermentation)

Direction

1. Prepare the Batter

In a large mixing bowl, pour 2 cups of teff flour. Teff is a fine, gluten-free grain native to Ethiopia that gives injera its unique flavor and spongy texture. You can find it in health food stores or online.

Gradually add 3 cups of water, stirring constantly to avoid lumps. The goal is to create a smooth, even batter.

(Optional) To speed up the fermentation process, add a pinch of yeast to the batter. This is not traditional but can be useful if you’re short on time.

Stir the mixture thoroughly until you have a uniform, smooth batter. The consistency should resemble thin pancake batter.

2. Ferment the Batter

Cover the bowl with a clean kitchen towel or plastic wrap. Let the batter sit in a warm place at room temperature for 1 to 3 days, depending on your preference for tanginess.

During fermentation, the natural yeast in the teff flour will activate, causing the batter to bubble and develop a slightly sour taste. The mixture should be mildly bubbly after 1 day, which is a good sign of fermentation.

Stir the batter once or twice daily if possible. This helps distribute the yeast evenly and prevents a thick layer from forming on top.

Check the smell; it should have a pleasantly sour aroma. If the batter smells too strong or unpleasant, it may have over-fermented. Ideally, injera batter should have a tangy but not overpowering aroma.

3. Prepare to Cook

Once the batter is fermented to your liking, stir it one final time to ensure it’s well-mixed.

If the batter seems too thick (more like cake batter than pancake batter), add a little water, a tablespoon at a time, until it has the right consistency.

Add 1/2 teaspoon of salt and mix it in thoroughly. The salt enhances the flavor and balances the natural sourness of the batter.

4. Heat the Skillet or Griddle

Place a large non-stick skillet or griddle (or, if you have one, a mitad) on medium heat. Let it heat up for a few minutes.

Test the heat by sprinkling a few drops of water on the surface; if they sizzle, the pan is ready.

If using a cast-iron skillet or griddle, lightly grease it with a small amount of oil using a paper towel. Non-stick surfaces usually won’t require greasing.

5. Cook the Injera

Using a ladle or small measuring cup, pour about 1/4 cup of batter onto the skillet. Quickly swirl or spread the batter outward in a circular motion to create a thin, even layer.

Leave the injera to cook on one side without flipping. Bubbles should start to form across the surface within a minute.

Cover the skillet with a lid to trap steam. The injera will cook through on top without needing to flip, and the trapped steam will help the injera maintain its softness.

Cook for about 3–5 minutes, or until the top surface appears dry, the edges lift slightly, and the bottom is a light golden brown.

6. Remove and Cool the Injera

Carefully lift the injera from the skillet using a spatula or by gently peeling it up from the edges. Place it on a clean kitchen towel or large plate to cool.

Repeat with the remaining batter, stacking each piece of injera on top of the previous one. This helps them stay moist and soft.

Allow the injera to cool completely before serving; the texture improves slightly as it cools.

7. Serving

Traditionally, injera is laid flat on a large plate, with stews and side dishes served on top. The injera acts as both the base for the food and as an edible utensil.

Tear off pieces of injera to scoop up sauces, lentils, vegetables, or meat dishes, such as Doro Wat (spicy chicken stew), Misir Wat (spiced lentils), or Gomen (collard greens).

Tips for Success

If your batter doesn’t bubble during fermentation, consider using warm water, which can help kickstart fermentation.

Adjust the cooking time based on your skillet and stovetop. If the bottom browns too quickly, reduce the heat to prevent burning.

Injera can be stored in the refrigerator for up to 3 days. To reheat, place it on a dry skillet for a few seconds on each side.

Injera’s light, tangy flavor and soft, spongy texture make it an essential component of Ethiopian meals and a delicious experience to share!

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