Injera is a traditional Ethiopian flatbread made from fermented teff flour, known for its soft, spongy texture and mildly sour flavor. This Best Injera Recipe guides you through the process of making authentic injera at home, with tips on fermentation and cooking. Perfect for pairing with Ethiopian stews like Doro Wat or Misir Wat, this versatile flatbread is a must-have for any Ethiopian meal. Enjoy its unique texture and flavor as you explore the rich culinary traditions of Ethiopia.

Best Injera Recipe: Traditional Ethiopian Flatbread
Injera is a soft, spongy flatbread that serves as the foundation for many Ethiopian and Eritrean meals. Made from teff flour, this unique bread has a slightly sour flavor and a texture full of tiny bubbles, making it perfect for scooping up hearty stews and flavorful sauces. This Best Injera Recipe will guide you through the process of creating authentic injera at home, using traditional fermentation methods that give the bread its signature taste.
What is Injera?
Injera is a staple food in Ethiopia and Eritrea, where it’s served with nearly every meal. It is a large, thin flatbread made from fermented teff flour, giving it a slightly sour taste. The spongy texture of injera allows it to absorb sauces and stews, making it both a utensil and a dish. Injera is traditionally served with a variety of dishes, such as Doro Wat (spicy chicken stew), Misir Wat (spiced lentils), and other vegetable and meat stews.
How Should Injera Taste?
A perfectly made injera should have a mildly sour taste due to the fermentation process, which is key to its unique flavor. The texture should be soft, airy, and spongy, with lots of tiny bubbles on the surface from the cooking process. These bubbles are ideal for soaking up the flavors of Ethiopian stews and sauces. Injera should be light and pliable, but not too thin or crispy, and it should have a pleasant, slightly tangy aroma.

Tips for Making the Best Injera
Making the best injera at home can take some practice, but these tips will help ensure your injera comes out perfectly every time:
- Fermentation is Key: The signature sour flavor of injera comes from the fermentation of the teff flour. For authentic injera, let the batter ferment for at least 1 to 3 days, depending on your preference for sourness. If you want to speed up the process, adding yeast can reduce fermentation time, but for the best flavor, natural fermentation is preferred.
- Consistency of the Batter: The batter should be thin, similar to a pancake batter. If it’s too thick, the injera won’t spread properly in the pan, and if it’s too thin, it might not hold its shape. Add water gradually until you get the right consistency.
- Cook on One Side: Unlike most flatbreads, injera is traditionally cooked on only one side. This allows bubbles to form on the surface, giving injera its characteristic texture. Be patient while cooking to ensure the injera sets properly without flipping it over.
Serving Suggestions
This Best Injera Recipe is delicious on its own, but it truly shines when paired with traditional Ethiopian dishes. Here are a few serving ideas:
- Doro Wat: A spicy chicken stew with hard-boiled eggs, Doro Wat is one of Ethiopia’s most famous dishes and pairs perfectly with injera.
- Misir Wat: Spiced red lentils cooked with berbere spice are a flavorful vegetarian option that works well with injera.
- Vegetable Platters: Injera is often served with a variety of vegetable stews, making it a great option for vegetarian and vegan meals.

Injera Recipe
Equipment
- Large mixing bowl
- Nonstick skillet or specialized injera pan
- Ladle
- Clean cloth or plastic wrap for covering while fermenting
Ingredients
- 2 cups teff flour or a mix of teff and all-purpose flour
- 2 1/2 cups water
- 1/4 tsp salt
- 1 tsp active dry yeast
Instructions
- 1. Prepare the BatterIn a large mixing bowl, combine the teff flour with 2 ½ cups of water. Stir well to ensure there are no lumps. If using yeast to speed up fermentation, dissolve it in warm water first, then add it to the batter. Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 1-3 days to ferment. The longer it ferments, the more sour and authentic the taste.2. Check the BatterAfter fermentation, the batter should be bubbly and have a slightly sour aroma. Stir the batter and add a pinch of salt. If the batter is too thick, add a little more water until you reach a thin pancake-like consistency.3. Cook the InjeraHeat a nonstick skillet or injera pan over medium heat. Lightly grease the pan if necessary. Using a ladle, pour the batter in a circular motion starting from the center, swirling outward to form a large, thin flatbread. Let the injera cook until bubbles form on the surface and the edges begin to lift. Injera is traditionally cooked on one side only, so once it's fully set and spongy, remove it from the pan.4. Cool and ServePlace the cooked injera on a clean towel or flat surface to cool. Stack the injera between pieces of parchment paper to prevent sticking. Serve the injera as a base for Ethiopian stews like Doro Wat, or use it to scoop up lentils, vegetables, and sauces.
Notes
- Fermentation: The fermentation process is key to giving injera its signature slightly sour flavor. Depending on your environment, this may take 1 to 3 days.
- Teff Flour: Teff is naturally gluten-free, making this a great gluten-free bread option. However, you can mix it with all-purpose flour for a less sour taste and a lighter texture.
- Cooking Injera: Injera is typically cooked on one side, allowing the bubbles to form without flipping. If you flip it, it can become more like a pancake than the spongy, soft flatbread it’s known for.
Conclusion
Injera is more than just a flatbread; it’s an essential part of Ethiopian and Eritrean cuisine, used to scoop up flavorful stews and serve as a base for delicious dishes. This Best Injera Recipe provides the foundation for authentic injera, offering the perfect combination of a soft, spongy texture and a slightly sour flavor that’s the hallmark of this traditional bread. Whether you’re cooking for a special occasion or simply want to explore new flavors, making injera at home is a rewarding experience that brings the taste of Ethiopia right to your kitchen. Serve it with your favorite stews, and enjoy a deliciously unique bread that enhances every bite.