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Ethiopian · Bread
Ethiopian Injera
Spongy and tangy, this fermented flatbread serves as both plate and utensil in Ethiopian cuisine, with a distinctive sourdough flavor and bubbly texture. Made from nutrient-dense teff flour, injera cradles stews and curries while adding its own subtle earthiness to each bite. Perfect for communal meals and authentic Ethiopian feasts.
Prep time
15 minutes
Total time
35 minutes
Servings
8
Ingredients
- 2 cups teff flour
- 3 cups warm water
- 1/2 tsp active dry yeast (optional, for faster fermentation)
- Vegetable oil for greasing
Instructions
- Mix teff flour with 2 cups warm water in a large bowl until smooth. Cover with cloth and let ferment at room temperature for 3-5 days, stirring once daily until bubbly and sour-smelling.
- Pour off any liquid on top. Take 1 cup of fermented batter and boil with 1 cup water for 2-3 minutes, stirring constantly until thickened. Cool completely.
- Mix the cooked starter back into remaining fermented batter. The consistency should be thin like crepe batter. Add water if needed.
- Heat a non-stick pan or injera pan over medium heat. Lightly oil the surface.
- Pour batter in a spiral from outside to center, tilting pan to spread evenly into a thin layer covering the entire surface.
- Cover and cook for 60-90 seconds until surface is covered with holes and edges curl up. Do not flip.
- Remove carefully and let cool on clean cloth. Repeat with remaining batter.
- Stack cooled injera between clean cloths. Serve at room temperature.
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