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Injera Recipe

Recipe by ethiopianfoodguideCourse: Staple Food, Vegetarian, Vegan, Gluten FreeCuisine: EthiopianDifficulty: Advanced

Injera is a spongy, gluten-free, naturally fermented flatbread from Ethiopia made from teff flour and Water. It is typically served with other vegetable, meat, and/or wot (stew) dishes spread over on top of it; where the Injera is actually used as the eating utensil.


  • ½ cup white teff flour

  • ¼ cup brown teff flour

  • 3 tbsp white teff flour (divided)

  • 1 cup water

  • 3 tbsp water (divided)

  • 1 tsp vegetable oil (optional)


  • Mix half a cup of white teff flour with brown teff flour, and add 1 cup of water then whisk them well together in a bowl.
  • Pour the mixture into a glass container large enough to hold 3 times the original volume.
  • Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital.
  • Leave the covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
  • Check for bubbles and possibly an increase in volume after 24 hours. There may also be some slightly tangy and sour smell.
  • When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well.
  • Check-in after a few hours to see if bubbles have again formed, the mixture has increased in volume, and the pungent smell is still evident. If so, the batter is ready and you can skip to the cooking process.
  • If, however, the mixture has not begun to form or smell sour after the first 24 hours, leave the batter to rest for another 12 hours. Stir once during this time.
  • Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to a batter, whisking well.
  • Wait a few hours; the batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
  • Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling.
  • Cover, reduce heat to medium-low and cook, allowing steam to cook the top of the bread, for 1 to 3 minutes.
  • Remove from pan with a spatula and transfer to a plate; cover to keep warm. Repeat with the remaining batter.


  • The objective of the fermentation process is to achieve a liquid mixture (like a crepe batter) with a slightly pungent smell and a moderate increase in volume. This can take up to 3 days but could occur in 12 hours, depending on the humidity and temperature of the environment. Keep your eye and nose on the mixture to understand when it is ready.
  • A number of factors can alter the quality of injera such as the temperature of the grill, the type of grill (Mitad), the temperature of the dough during fermentation, the quality of the flour, ways of mixing the dough, etc.
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