Discover the authentic taste of Ethiopia with this traditional injera, a spongy flatbread made from teff flour.
Prep
15 min
Cook
30 min
Total
1485 min
Servings
8
Difficulty
Medium
Instructions
Mix the batter
In a large bowl, combine the teff flour and lukewarm water. Stir until smooth, cover with a cloth, and let it sit at room temperature for 24 hours to ferment.
Pro tip: Stir the batter occasionally during fermentation to ensure even fermentation.
Check fermentation
After 24 hours, the batter should have a slightly sour aroma with bubbles on the surface, indicating fermentation. Stir in the salt.
Pro tip: If the batter hasn't fermented enough, let it sit for another 12-24 hours.
Prepare the skillet
Heat a non-stick skillet over medium heat. No oil is needed as injera is traditionally cooked without it.
Cook the injera
Pour about 1/2 cup of batter into the skillet, swirling to spread it evenly. Cook until holes form on the surface and the edges begin to lift, about 2-3 minutes.
Pro tip: Do not flip the injera; it only cooks on one side.
Check for doneness
The injera is done when the surface is dry and the edges easily lift from the pan. Remove and place on a clean towel to cool.
Pro tip: Cover the cooked injera with a cloth to keep it soft as you continue cooking the rest.
Repeat with remaining batter
Continue cooking the rest of the batter in the same manner until all injera are made.
Pro tip: If the batter thickens as it sits, add a small amount of water to maintain the right consistency.
Tips & Tricks
- Use a non-stick skillet for easy flipping.
- Ferment overnight for the best flavour.
- Ensure batter consistency is similar to pancake batter.
Frequently Asked Questions
What is injera Ethiopian teff bread?
Injera is a traditional Ethiopian flatbread made from teff flour. It's known for its spongy texture and slightly sour taste, used to accompany various Ethiopian dishes.
How many calories are in injera?
One serving of injera contains approximately 120 calories.
Can I make injera without teff flour?
While teff flour is traditional, you can use a mix of other gluten-free flours, but the taste and texture will vary.
How long does injera need to ferment?
Injera batter typically ferments for 24 to 48 hours, depending on the ambient temperature.
Can injera be made ahead of time?
Yes, injera can be made ahead and stored in the refrigerator for up to a week or frozen for up to a month. Reheat before serving.
Serving Suggestions
Nutrition per serving
120
Calories
4g
Protein
1g
Fat
24g
Carbs
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