Injera - Ethiopian Fermented Flatbread

Injera is a flat, spongy, pancake-like bread, traditionally served with Ethiopian stews. 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.

Collections: African Bread

Injera - Ethiopian Fermented Flatbread Recipe

  • 1 1/2 cup teff flour
  • 2 cups water
Preparation Instructions

Mix flour and water until smooth. Cover with towel and let set at room temperature for 1-3 days. The mixture should begin to ferment and let a slightly sour smell. You can tell that it is ready when a thick film accumulates on top. It will bubble and look almost brain-like. Skim off and dispose of the dark mold spots. Lightly whisk the batter-it should have the consistency of a thin pancake mix. You're ready to start cooking!

Spoon 1/4-1/2 c (or more if you're feeling adventurous) onto a cured, ungreased pan. Cook at a med-low heat until bubbles stop forming on top. DO NOT FLIP. Take off heat and cool on parchment paper or towel. Keep paper between each flat-bread for storage. Serve at room temp with Ethiopian stews like Misir Wat and Doro Wat.

Helpful Hints

Teff flour is a gluten-free, high-protein flour made from the grains of teff grass, a native Ethiopian grain. Look for it in specialty markets or order it online. Bob's Red Mill makes a nice variety.


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