Note that this recipe is part of a larger recipe group for an entire Ethiopian Meal that contains 6 different Authentic Ethiopian recipes, including and the infused oil used in this recipe. Check it out here!
Injera (Ethiopian Fermented Flatbread)
Injera, the national dish of Ethiopia, is a delicious spongy sourdough bread made from teff flour
Ingredients
- 3 cups teff flour
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp dry yeast
- ½ tsp baking powder
Instructions
- Add yeast to ½ cup room temperature water in a large bowl and mix together until foamy. Add teff and all purpose flour to the bowl along with salt, baking powder, and 2.5 more cups water. Stir until a uniform mixture.
- Cover the bowl loosely and let sit/ferment at room temp for 2 days. During this time, the water and flour will naturally separate a bit, bubbles will start to form, and it will start to smell slightly sour (this is a good sign, just like making sourdough bread).
- After 48 hours, uncover bowl and stir to combine. The desired consistency is thicker than a crepe mixture but thinner than a pancake mixture. You may need to add a bit more water to reach this consistency.
- Place a large nonstick pan (that comes with a lid) on the stove on medium-high heat and spray with some oil. Ladle in enough of the mixture to just barely coat the bottom of the pan. Cook for about 30 seconds or until bubbles are forming and then cover with a lid to steam. Let steam for about 1-2 minutes or until the center looks cooked through.
- Set aside injera to cool and repeat this process for the remaining mixture.
Notes
Note that this is the traditional method of cooking injera. There are other, quicker ways to make it, but we prefer the taste of this recipe.
Recommended Amazon Products for this Recipe:
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
6 thoughts on “Injera (Ethiopian Fermented Flatbread)”
Could I cook this with 4c teff and no AP flour?
Good question! Some recipes call for using all teff, some call for 50:50 teff to all-purpose. We’ve experimented with different ratios and settled on this 3:1 ratio in the end. But feel free to experiment yourself and let us know how it turns out!
Can you make the injera in the morning to serve for evening meal? In other words, make the dough as stated (two day rest) and then cook it, cool it, and reheat at dinner?
How to store after cooked? Fridge?
After cooking, do you stack the injera on top of each other?
I really want to make this for my son’s birthday because he loves Injera, but I’m trying to avoid last minute cooking right before dinner. Any advice would be gratefully appreciated. Thank you!
Good questions!
Yup, that timing should be fine.
If just storing it for a day, it can be stored at room temperature but if more than that, I would recommend storing it in tupperware in the fridge.
After cooking, I prefer to roll them up into logs and store them like that.
That sounds great! I think your idea of making them beforehand and then reheating at dinner should work out just fine. However, if you’re planning on serving it with other Ethiopian dishes, you should probably make those in advance too since it can be quite a process.
Good luck and let us know how it turns out 🙂