Injera - Ethiopian Fermented Flatbread
Make sour, spongy injera with just teff flour and water. Ferment, cook, and serve with tips for batter, swaps, and storage.
Injera is a flat, spongy, pancake-like bread, traditionally served with Ethiopian stews. (Try making this bread to serve with Doro Wat Chicken Stew.) It has a sour, fermented taste. Usually stews will be served on a large platter lined with injera, with extra pieces used to scoop up the stews for eating. Recipe by Spice House employee Jay Mast.
- Mix 1 1/2 cups teff flour with 2 cups water and let the batter ferment at room temperature for 1 to 3 days.
- Cook injera in a nonstick skillet over medium-high heat until bubbles form, then cover and steam about 1 minute. Do not flip.
- Use teff for the authentic gluten-free texture or mix with wheat for more elasticity. Store cooked injera in the fridge or freeze for longer life.
Preparation Instructions:
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Frequently Asked Questions
What is injera?
Injera is a sour, spongy flatbread from Ethiopia. It is made from fermented teff batter and used as a plate and a scooping utensil for stews and sauces.
How do I make injera batter?
Whisk 1 1/2 cups teff flour and 2 cups water until smooth. Cover with a towel and leave at room temperature 1 to 3 days. The batter should bubble and develop a slightly sour smell. Lightly whisk before cooking to reach a thin pancake-batter consistency.
How do I know the batter is ready?
The batter will bubble, smell mildly sour, and form a thin film on top. These signs usually appear after 1 to 3 days. If fermentation is very slow, try a warmer spot or add a pinch of active dry yeast or a spoon of sourdough starter.
Is mold normal and what should I do if I see it?
A thin film is normal. Small dark spots on the surface can be skimmed off. If you see heavy mold growth, a rotten smell, or the batter looks overtly discolored, discard it and start fresh.
Can I use other flours instead of teff?
Teff gives the authentic taste and texture. You can mix teff with all-purpose or whole wheat for more elasticity and a milder flavor. Using only wheat or all-purpose will work but will not taste like traditional injera.
How do I cook injera?
Heat a nonstick skillet over medium-high. Pour a thin layer of batter and watch for many bubbles on the surface. Cover with a lid and let it steam about one minute until set. Traditional injera is cooked on one side only, so do not flip.
How should I store cooked injera and leftover batter?
Wrap cooked injera in plastic or beeswax and refrigerate for up to 3 to 4 days or freeze for up to 2 months. Refrigerating batter will slow fermentation. If you want to keep a starter, save a small portion in the fridge and feed it occasionally.
How can I speed up or control fermentation?
Warmer room temperatures speed fermentation. To shorten the time, add a pinch of active dry yeast or a tablespoon of active sourdough starter. To slow it, refrigerate the batter once it reaches the desired tang.
What is injera?
Injera is a sour, spongy flatbread from Ethiopia. It is made from fermented teff batter and used as a plate and a scooping utensil for stews and sauces.
How do I make injera batter?
Whisk 1 1/2 cups teff flour and 2 cups water until smooth. Cover with a towel and leave at room temperature 1 to 3 days. The batter should bubble and develop a slightly sour smell. Lightly whisk before cooking to reach a thin pancake-batter consistency.
How do I know the batter is ready?
The batter will bubble, smell mildly sour, and form a thin film on top. These signs usually appear after 1 to 3 days. If fermentation is very slow, try a warmer spot or add a pinch of active dry yeast or a spoon of sourdough starter.
Is mold normal and what should I do if I see it?
A thin film is normal. Small dark spots on the surface can be skimmed off. If you see heavy mold growth, a rotten smell, or the batter looks overtly discolored, discard it and start fresh.
Can I use other flours instead of teff?
Teff gives the authentic taste and texture. You can mix teff with all-purpose or whole wheat for more elasticity and a milder flavor. Using only wheat or all-purpose will work but will not taste like traditional injera.
How do I cook injera?
Heat a nonstick skillet over medium-high. Pour a thin layer of batter and watch for many bubbles on the surface. Cover with a lid and let it steam about one minute until set. Traditional injera is cooked on one side only, so do not flip.
How should I store cooked injera and leftover batter?
Wrap cooked injera in plastic or beeswax and refrigerate for up to 3 to 4 days or freeze for up to 2 months. Refrigerating batter will slow fermentation. If you want to keep a starter, save a small portion in the fridge and feed it occasionally.
How can I speed up or control fermentation?
Warmer room temperatures speed fermentation. To shorten the time, add a pinch of active dry yeast or a tablespoon of active sourdough starter. To slow it, refrigerate the batter once it reaches the desired tang.
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