How to Make Injera

Last Updated: November 17, 2022

Injera is also known as Ethiopian flatbread. It is a native food of the country of Ethiopia. It uses teff flour and water as its base and has a spongy texture that is most enjoyable to eat. It's great on its own but it usually accompanies other Ethiopian dishes and is great for wiping the plate clean at the end of the meal.

Ingredients

1 cup teff flour
1 1/2 cups warm water (do not use hot water)
Pinch of salt
Fermentation starter (optional)
Oil for frying

Steps

1
Sift the teff flour into a mixing bowl. Add the warm water and salt. Mix to combine.
2
If using a fermentation starter, add this now. Mix.

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3
Put the batter aside for 12 hours in a warm spot. Cover the bowl with a clean tea towel.
4
Prepare the frying pan. Heat a pan until hot. Add just enough oil to coat the pan with, not too much. Tilt the pan to help the oil run from side to side and cover the whole pan base.
5
Ladle the batter into the pan. Do this in a spiral motion, starting in the center, then working the spiral outward to fill the whole frying pan. Work on adding about as much batter as for a crepe, maybe a smidgen more.
6
Cook. When you see holes appearing on top of the injera, it's ready to be removed. It will also lift away from the edges of the plan and appear golden brown.
7
Repeat for the remaining batter until you have made several injera.
8
Serve warm or cold. In Ethiopia, where it originated, Injera is never served warm.
9
Finished.

Community Q&A

Question

Can corn flour be used to make injera?

Community Answer

Yes, you can use corn flour to make injera and you can use many other types of flour like rice flour, wheat flour and barley flour.
Question

Does this have to wait 12 hours?

Community Answer

Yes, though it probably won't start to bubble until at least 1 day, maybe 2 or 3. Stir once or twice a day.