Injera

A large, lightly sour, spongy teff flatbread that serves as both plate and utensil. It goes with every Ethiopian meal and is torn by hand to scoop up the dishes.

30 min
4 servings
Medium
Budget-friendly
🇪🇹 Ethiopia

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Ingredients

Spices & seasoning

A little extra water if needed

Nutrition facts

249 kcal per serving

Protein: 8.8 g
Carbohydrates: 42.4 g
of which sugars: 0.9 g
Fat: 4 g
Fiber: 2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a large bowl, mix the teff flour with the yeast if using, then gradually pour in the warm water while whisking to get a smooth batter as runny as light cream.
Cover the bowl with a tea towel and let it ferment at room temperature for 2 to 3 days: bubbles will appear on the surface and the batter will smell slightly sour, which means it is ready.
Before cooking, add the salt and thin the batter with a little water if it is too thick; it should pour easily without being runny.
Heat a non-stick or cast-iron pan over medium-high heat, lightly brush it with oil and wipe off the excess with kitchen paper.
Pour a ladleful into the centre and swirl quickly to form an even disc 30 to 40 cm across.
Cover and cook for 2 to 3 minutes, until holes form on the surface and the edge loosens slightly; there is no need to flip it.
Slide the injera onto a clean plate, let it cool in the open air so it stays soft, then stack them, separated by a cloth.

Variations and tips

Wheat injera. Replace half the teff with wheat flour (T55) for a softer texture that is easier to get right, without yeast, letting it rest only 12 hours.