Ethiopian spongy fermented flatbread — the foundation of all Ethiopian meals.
Injera is the spongy, slightly sour fermented flatbread that forms the foundation of every Ethiopian meal. Made from teff flour (an ancient grain), it is fermented for several days, creating a slight tanginess and the characteristic open crumb. Injera serves as both plate and utensil — food is served on top and eaten by tearing off pieces of injera to scoop the stews.
Serves 8
Mix teff flour with water and salt until a thin pancake-like batter forms. Cover.
Leave at room temperature for 3–5 days, stirring occasionally. The batter should develop a slight sour smell (sourness is key).
Heat a non-stick pan or special injera pan over medium-high heat. Pour batter in a circular motion to cover the entire pan thinly.
Cover with a lid and cook for 1–2 minutes until the top is set and has small holes (eyes). The bottom should not brown. Remove to a plate.
Stack finished injera on a plate lined with cloth.
Fermentation time varies by temperature — longer fermentation = more sour.
A dedicated injera pan gives the best results, but non-stick works.
Use all-purpose flour mixed with teff (easier but less authentic).
Add berbere to the batter for spiced injera.
Best eaten fresh, but refrigerate up to 3 days wrapped in cloth.
Injera has been made in Ethiopia for thousands of years. Teff is native to Ethiopia and has been cultivated there since ancient times.
African grocery stores, health food shops, or online. Teff is becoming increasingly available worldwide.
Per serving (130g) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes