Ethiopian Injera

Name: Ethiopian Injera
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups teff flour; 2 1/2 cups water, divided; 1/4 tsp active dry yeast; 1/2 tsp salt

8 servings20 min prep30 min cookMedium

♡ Sign in to save Print / Save as PDFPro

The Story Behind It

The Tale of Ethiopian Injera

Story updated September 18, 2026

Injera is a spongy, fermented flatbread central to Ethiopian and Eritrean cuisine, made from teff flour and naturally fermented over several days. It serves as both food and edible plate, a tradition documented for centuries in the Horn of Africa.

Ingredients

Scale:· 8 servings

2 cups teff flour
2 1/2 cups water, divided
1/4 tsp active dry yeast
1/2 tsp salt

Instructions

1Whisk teff flour with 2 cups water and yeast into a thin batter.
2Cover and let ferment at room temperature 2-3 days, until sour-smelling and bubbly.
3Stir in remaining water and salt to thin the batter.
4Heat a large non-stick skillet; pour batter in a spiral to cover the surface thinly.
5Cover and cook until the surface is covered in bubbles and set, about 2-3 minutes — do not flip.
6Slide out onto a towel-lined tray and repeat with remaining batter.

Want Cook Mode, your own recipe photos, and unlimited calculators?

Get Home Cooking Pro

Comments

Loading comments…