Injera — Ethiopian Sourdough Flatbread
Large, spongy fermented teff flatbread with characteristic bubbles and a pleasantly sour flavour — Ethiopia's edible plate and daily bread.
About This Recipe
Injera is the foundation of Ethiopian and Eritrean cuisine: a large, spongy, slightly sour flatbread made from fermented teff flour batter, cooked on a large flat griddle (mitad) to produce a bread with an irregular, bubbly top and a smooth base. It serves simultaneously as bread, plate and utensil — dishes are placed directly on the injera, and pieces are torn off and used to scoop up stews, tibs, lentils and salads. The fermentation gives injera its characteristic sour flavour, and the teff grain provides a dark grey-brown colour and an earthy, slightly nutty taste. Making injera at home requires 2–3 days of fermentation, but the result is deeply satisfying — a living, breathing bread unlike anything else.
Ingredients
Serves 6
- 400 gteff flour(or 300g teff + 100g plain flour for lighter version)
- 600 mlwater
- 0.5 teaspoonsalt
Instructions
- 1
Make and ferment the batter
Mix teff flour with water until smooth. Cover loosely with a cloth and leave at room temperature for 2–3 days, stirring once daily. The batter should become bubbly and smell pleasantly sour.
Fermentation time varies with temperature — warmer kitchens ferment faster. Taste the batter — it should have a distinct, pleasant sourness.
- 2
Thin the batter
After fermentation, add salt and a little extra water to make a thin, pourable batter — thinner than pancake batter.
- 3
Cook on a dry pan
Heat a large non-stick pan over medium-high heat (no oil). Pour a ladleful of batter in a spiral from the outside in — or swirl to cover the pan in one motion. Cover with a lid for 2–3 minutes. Injera is cooked only on one side — when the edges lift and the bubbles form and set on top, it is ready. Slide onto a clean cloth to cool.
Do not flip — injera is cooked on one side only. The top surface should be set and bubbled, not wet.
- 4
Stack and serve
Stack cooled injera on a plate, spongy side up. Serve as the base for all Ethiopian dishes.
Pro Tips
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Teff flour is available in health food stores and online.
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The batter must be thin — thick batter produces dense, gummy injera.
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Keep injera covered after cooking — it dries out quickly.
Variations
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A 50/50 teff and plain flour mix gives a milder, less sour injera that is easier to make.
Storage
Stack and wrap in a clean cloth at room temperature for up to 2 days. Do not refrigerate — it becomes rubbery.
History & Origin
Injera has been the staple food of Ethiopia and Eritrea for centuries, with teff having been domesticated in the Ethiopian highlands at least 4000 years ago. Teff is uniquely Ethiopian — it is the only major grain that was domesticated in sub-Saharan Africa. Injera making is traditionally a woman's skill in Ethiopian culture, and the ability to make good injera is considered an important domestic skill. The fermented sourdough technique has been maintained continuously for millennia.
Frequently Asked Questions
Can I use a shortcut for the fermentation?
A small amount of natural yoghurt or existing sourdough starter can jump-start fermentation to 24 hours. The flavour won't be exactly the same, but it is much closer than unfermented batter.
Nutrition Facts
Per serving (120g / 4.2 oz) · 6 servings total
Time Summary
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