Ethiopian Injera (Ethiopian Sour Flatbread)

Injera is a traditional Ethiopian sour flatbread made from teff flour, water, and natural yeast. It’s an essential component of Ethiopian cuisine and is used as a utensil to scoop up various stews and salads.

Ingredients

2 cups teff flour
2 cups water

Additional ingredients

1/4 teaspoon active dry yeast
1 tablespoon olive oil
Salt, to taste

Injera Batter (Injera Dough)

Mix the following:

2 cups teff flour
2 cups water
1/4 teaspoon active dry yeast

Recipe Steps

1. Activate Yeast

Combine warm water and yeast in a small bowl, stirring to dissolve the yeast. Let it sit for 5 minutes until frothy.

2. Mix Injera Batter

In a large bowl, combine teff flour and olive oil. Gradually add the yeast mixture, mixing until a smooth batter forms. Add salt to taste. Cover and let rest for at least 24 hours in a warm place or until doubled in size.

3. Ferment Injera Batter

Transfer the injera batter to a large bowl lined with plastic wrap or a damp cloth, pressing it down into a flat surface. Cover with another piece of plastic wrap or cloth and let ferment at room temperature for 24-48 hours, stirring occasionally until slightly frothy.

4. Cook Injera

Preheat a non-stick skillet or injera pan over medium heat. Pour a small amount of batter onto the center of the skillet, spreading it evenly to form a thin layer. Cook for 1-2 minutes on the first side, until bubbles appear and edges start to curl. Flip and cook for another minute.

5. Repeat Cooking Injera

Repeat the cooking process with remaining batter, adjusting heat as needed. Cook injera in batches if necessary.

Optional: Variation

For a more sour injera, let it ferment for an additional 24 hours or until it reaches your desired level of sourness.

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Generated time: 2026-03-10 06:13:02