Ethiopian Injera Flatbread

    20 min

    This is a traditional Ethiopia flatbread cooked in a frying pan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Millet flour from a health food shop will work fine, however. It's a delicious bread for serving with stews or tagines.

    47 people made this

    Serves: 14 

    • 1 tablespoon dried active baking yeast
    • 1.2L (2 pints) warm water (45 C)
    • 600g (1 1/3 lb) finely ground millet flour
    • 1/4 teaspoon bicarbonate of soda

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
    2. Stir the batter well and mix in the baking soda.
    3. Heat a large non-stick frying pan over medium heat. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

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    Reviews in English (35)


    Injera is a a little tricky, but once you get the hang of it, it's easy. Your pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate and piled high with a thick stew. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. You actually use it instead of utensils.  -  14 Jul 2008


    Something else. I followed this recipe to a T . I wanted to make a couple breads that night so I took some of the batter out and added an egg, about 1/2 tsp bicarb and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads.  -  14 Jul 2008


    I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. I added an egg to the batter to hopefully get something that would stick together (like a crepe). It was finally possible to remove, but I found the flavour bland and lifeless. Not a recipe I'd try again. (However, the teff flour made a fine addition in my focaccia bread.)  -  14 Jul 2008