Injera

Discover the art of making traditional **Injera**, a soft and spongy Ethiopian flatbread with a slightly tangy flavor that serves as both a delicious dish and an edible utensil. This authentic recipe stars **teff flour**, a gluten-free supergrain celebrated for its nutritional benefits and earthy taste. Perfect for pairing with hearty stews and vibrant salads, injera is made through a unique fermentation process that gives it its signature sourness and the delicate network of bubbles on its surface. Whether you stick to 100% teff flour or blend with all-purpose flour for added ease and workability, this recipe guides you step-by-step to create a versatile and wholesome staple. Impress your family or guests by crafting thin, springy injera sheets that perfectly complement your favorite **Ethiopian and Eritrean dishes**.

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 cups Teff flour
• 0.5 cups All-purpose flour (optional)
• 3 cups Water
• 0.25 teaspoons Instant yeast
• 0.5 teaspoons Salt

Directions

Step 1

In a large mixing bowl, combine the teff flour and optional all-purpose flour. Use only teff for a traditional recipe, or add all-purpose flour to adjust the texture and improve workability.

Step 2

Dissolve the instant yeast in 1 cup of warm water and let it sit for 5 minutes to activate.

Step 3

Gradually pour the yeast mixture and the remaining 2 cups of water into the flour while stirring to form a smooth, lump-free batter.

Step 4

Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment at room temperature for 1–3 days. Stir the batter gently once daily. The batter should bubble and develop a slightly sour aroma, indicating fermentation.

Step 5

Once fermentation is complete, stir in the salt and let the batter rest for 10 minutes to allow it to settle.

Step 6

Heat a non-stick skillet or traditional injera pan over medium heat. Lightly grease the surface with a small amount of oil or a paper towel if necessary.

Step 7

Pour a ladleful (approximately 1/3 cup) of batter onto the skillet, tilting the pan in a circular motion to spread the batter evenly. The injera should be about 1/8-inch thick.

Step 8

Cook the injera without flipping it. Bubbles should form on the surface, and the edges will begin to lift slightly when fully cooked, approximately 2–3 minutes.

Step 9

Carefully remove the injera from the skillet and place it on a plate to cool. Cover with a clean towel to keep it soft and pliable. Repeat with the remaining batter.

Step 10

Serve the injera warm or at room temperature as a base for stews and salads, or alongside your favorite Ethiopian and Eritrean dishes.

Nutrition Facts

Serving size	1026.3 grams (1026.3g)

Amount per serving	% Daily Value*
Calories	1111

Total Fat 6.40g	8%
Saturated Fat 1.20g	6%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1232mg	54%
Total Carbohydrate 223.50g	81%
Dietary Fiber 21.10g	75%
Total Sugars 4.50g
Protein 36.10g	72%

Vitamin D 0IU	0%
Calcium 485mg	37%
Iron 21mg	117%
Potassium 1101mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.3%

Protein: 13.2%

Carbs: 81.6%