Injera (Ethiopian teff flatbread)

    1 day 6 min

    Injera is a naturally fermented, gluten free flatbread from Ethiopia that is made from teff flour and water. It is a long process but very rewarding. The crepe-like batter is cooked like a crepe and turned into a flavourful, tangy bread to serve with your favourite Ethiopian food. Injera is typically served with vegetables and/or meat on top where the bread is actually used as an eating utensil.

    4 people made this

    Serves: 2 

    • 60g white teff flour
    • 30g brown teff flour
    • 240ml water
    • 3 tablespoons white teff flour, divided, or as needed
    • 3 tablespoons water, divided, or as needed
    • 1 teaspoon vegetable oil (optional)

    Prep:5min  ›  Cook:1min  ›  Extra time:1day proofing  ›  Ready in:1day6min 

    1. Mix 60g of white teff flour and 30g brown teff flour together in a bowl. Add 240ml water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with muslin or other breathable fabric; do not seal with cling film as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment; stir 2 times over 24 hours.
    2. Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume and the pungent smell is still evident; if so, it is ready and you can move on to the cooking process (see step 5).
    3. Leave fermenting mixture to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume and a pungent smell is evident; if so, proceed with step 4.
    4. Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add to the mixture, whisking well. Wait a few hours until bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
    5. Heat an 20cm nonstick pan over medium heat. Add oil. Pour half a ladle of the flatbread mixture slowly and steadily into the hot pan in a circular motion from outside to inside (it will be runny). Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove flatbread from pan and transfer to a plate; cover to keep warm. Repeat with remaining mixture.


    The object of the fermentation process is to achieve a liquid mixture (like a crepe batter) with a slightly pungent smell and a moderate increase in volume. This can take up to 3 days but could occur in 12 hours, depending on the humidity and temperature of the environment. Keep your eye and nose on the mixture to understand when it is ready. This recipe is how it worked for me in a relatively cool home with very low humidity.

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