Injera Recipe

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.

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Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Side Dish

Cuisine Eritrean, Ethiopian

Servings 10

Calories 150 kcal

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 Batter
In 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 Batter
After 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 Serve
Place 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.