4.9 from 144 votes
Injera (Ethiopian Flat Bread)
Injera is a spongy Ethiopian flatbread traditionally made using teff flour and fenugreek powder, fermented to develop a tangy flavor and characteristic texture. The batter is fermented over several days, then cooked as thin layers in a pan until spongy and slightly porous. This bread serves as both a plate and utensil in Ethiopian cuisine, prized for its sour profile and soft, flexible structure.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
3 d
Total Time
3 d 35 mins
Servings:
6
people
Course:
Side Dish
Cuisine:
African, Ethiopian
Ingredients
- 4.4 lb teff flour you can use wheat flour if you can't find teff
- 2 tbsp fenugreek powder
- 6 cups water
Instructions
Stage before cooking:
- Put the flour and fenugreek into a mixing bowl.
- Add the water and mix well.
- Leave to ferment for 3-5 days, 3 days is enough for me.
Cup of Yum
Cooking stage:
- Once the batter has fermented, add 2 cups (500 ml) of hot water. Whisk well until the batter is the consistency of crepe or pancake batter.
- Using a ladle or measuring cup, pour about 1/3 cup (80 ml) of the batter into a pan starting in the middle and working your way outward and swirl around to fill any gaps. The layer of batter should be relatively thin yet thick enough not to rip easily. If using a small pan, use less batter.
- Cook for 20 to 30 seconds uncovered, then cover and cook for another 40 to 50 seconds, or until it is quite dry and spongy.
- Repeat this procedure until you have used up the mixture, stacking them as you go.