Ethiopian Injeras

Injera by Rama cc2.0

Injera by Rama cc2.0

Injera is more than just a pancake or bread; it is also an eating utensil. It is a spongy, sour flatbread that is made from teff flour and served with stews, salads, dips and cheeses. The spongy texture of the injera makes it perfect for mopping up sauces.

Makes: 4
Prep Time: 10 minutes
Ideal Resting Time: 24 hours
Cooking Time: 10 minutes
Total Time: 20 minutes


30g / ¼ cup teff flour
90g / ¾ cup all-purpose flour
240ml / 1 cup water
Pinch of salt
Oil for cooking


Place the teff flour in the bottom of a mixing bowl, sift in all-purpose flour.
Slowly add water, stirring to avoid lumps.
Set batter aside for a day or more (up to three days) to allow it to ferment. The batter will bubble. See note below if batter does not ferment.
Stir in the salt.
Heat a skillet until a drop of water dances on its surface. Oil the skillet, then coat the pan with a thin layer of batter. An injera is thicker than a crêpe, but thinner than the traditional pancake. It will rise a little when it heats.

Teff is a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very
nutritious, it contains practically no gluten. If your injera batter does not ferment on its own, add
5ml / 1 teaspoon of yeast.

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  • Andy Irvine
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