Injera

Prep time: 20 minutes (plus 2 to 3 days fermentation)

Cook time: 30 minutes

Total time: 3 days 50 minutes

Servings: 8 large flatbreads

Country of Origin

Ethiopia

Description

Injera is Ethiopia's edible plate, utensil, and soul — a wide, spongy sourdough flatbread made from teff flour, a tiny ancient grain native to the Ethiopian highlands. Its surface is covered in thousands of tiny holes, called 'eyes,' that form as the fermented batter hits the hot pan. The flavor is distinctly sour, earthy, and complex, carrying the work of days of natural fermentation. Injera is not just bread: it is the foundation on which all Ethiopian cuisine is built.

Presentation & How It's Eaten

A large round of injera is laid on a communal platter and loaded with stews — doro wat (spiced chicken stew), misir wat (red lentils), gomen (collard greens), and more. Diners eat by tearing pieces of injera from the edges and using them to scoop the stews. At Ethiopian celebrations, the act of feeding a piece to someone else — gursha — is a gesture of love and hospitality. Nothing is left behind; the stew-soaked injera beneath is often the most prized part of the meal.

Ingredients

• 2 cups teff flour

• 2 1/2 cups water (plus more as needed)

• 1/4 tsp active dry yeast (optional, to speed fermentation)

• 1/2 tsp salt

• Oil or cooking spray, for the pan

Step-by-Step Directions

1. Mix the Batter: Whisk together teff flour, water, and yeast (if using) in a large bowl until smooth. Cover loosely with a clean cloth and leave at room temperature.

2. Ferment: Allow the batter to ferment for 2 to 3 days, stirring once a day. It will bubble, develop a sour smell, and lighten in color. The longer it ferments, the more sour and complex the injera.

3. Adjust Consistency: On cooking day, the batter should pour like a slightly thin crepe batter. Add water a tablespoon at a time to reach this consistency. Stir in salt.

4. Heat the Pan: Heat a large non-stick pan or flat griddle over medium-high heat. Lightly oil the surface.

5. Cook the Injera: Pour a ladleful of batter onto the pan and immediately swirl in one circular motion from the center outward to create a thin, even round. Cover with a lid.

6. Watch the Eyes: Cook for 2 to 3 minutes. Do not flip. The injera is done when the surface is covered in tiny holes, the edges lift cleanly, and the surface is no longer wet.

7. Cool on a Cloth: Slide the cooked injera onto a clean cloth to cool completely before stacking.

Optional

Teff Blend: Replace up to half the teff flour with all-purpose or barley flour for a milder flavor and a paler injera — closer to the style served in Addis Ababa restaurants.

Cooking Tips

The Pan Temperature is Everything: If the pan is too cool, the injera will stick and tear. If too hot, it will cook unevenly before the eyes can form. Test with a small drop of batter — it should set in about 30 seconds without browning. Let the pan re-heat briefly between each injera.

Nutrition Facts

(Estimated per serving, based on 8 flatbreads)

Calories: ~165 kcal

Total Fat: 1.5g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 120mg

Total Carbohydrates: 34g

Dietary Fiber: 4g

Sugars: 1g

Protein: 5g