Injera (Ethiopian Teff Flatbread)

  • Total time (excluding fermentation) - 60 minutes
  • Dough prep - 10 minutes
  • Fermentation - 2 - 5 days
  • Cooking - 50 minutes
  • Servings: 6
  • Country: Ethiopia
A stack of Ethiopian Injera flatbreads with their characteristic porous structure.

Authentic injera is traditionally cooked on a large clay griddle called a 'mitad'. At home, you can use a large non-stick pan or a cast-iron griddle with a lid that distributes heat evenly.

Injera's sour flavour comes from the long fermentation process, during which the natural yeasts in the teff flour are activated. If teff is hard to find, you can use a mix of wheat flour (for structure) and a gluten-free flour (e.g., buckwheat) for a darker colour and earthy flavour, but the result will not be fully authentic.

Ingredients

For the Injera Batter

  • 500 g teff flour (ideally light)
  • 100 g all-purpose wheat flour (for better structure, optional)
  • 700 ml water (warm)
  • pinch salt

Instructions

Step 1: Fermentation (Days 1-5)

In a large non-metal bowl, mix teff flour and wheat flour (if using) with 600 ml of warm water (the batter should be very thin, similar to pancake batter).

Cover the bowl with a cloth (not tightly) and let it stand at room temperature (20 – 25 °C (68 – 77 °F)) for 2 to 5 days. The batter will bubble, and a watery layer will form on top. The longer it ferments, the sourer the Injera will be (which is desirable).

Step 2: Preparing Absit (Porridge)

After fermentation, scoop out about 1/2 cup (120 ml) of the sour batter and mix it with 1/2 cup (120 ml) of water.

Pour this mixture into a small saucepan and, stirring constantly, bring it to a boil until a thick, smooth porridge (Absit) forms. Let the porridge cool slightly (it must still be warm, not hot).

Step 3: Finishing the Batter

Stir the porridge (Absit) back into the remaining fermented batter. Mix well so that the porridge is evenly dispersed.

If the batter is too thick, add the remaining 100 ml of warm water. The batter should be liquid but not watery. Add a pinch of salt and mix. Consistency is key – it must be thin enough to spread into a thin layer.

Step 4: Cooking the Injera

Heat a large, heavy, non-stick pan (or griddle) over medium-high heat (the pan must be quite hot). Injera is cooked without fat.

Ladle a scoop of batter and spread it in a circular motion over the entire surface of the pan, just like a pancake (it should form a thin layer).

Cover the pan with a lid and cook for about 2–3 minutes. The Injera is done when many 'eyes' (bubbles) form on the surface and the edges lift. The Injera should remain pliable and should not be browned (it must not brown on the bottom).

Carefully remove the cooked Injera (it will not be stuck) and let it cool on a wire rack or towel. Repeat with the remaining batter.