Ethiopian Flat Bread Injera
Discover the soul of Ethiopian cuisine with this authentic Injera recipe, the spongy flatbread that doubles as both a plate and utensil in traditional Ethiopian dining. Made with nutrient-rich teff flour and a touch of all-purpose flour, this naturally fermented bread boasts a unique tangy flavor and a delightfully soft, bubbly texture. Perfectly paired with bold and aromatic dishes like Doro Wat or lentil stew, Injera is as much an experience as it is a bread. While it requires a patient fermentation process of 2-3 days, the result is well worth the wait—a flavorful, versatile flatbread that brings a piece of Ethiopia to your table. Whether you're hosting an Ethiopian feast or exploring new culinary traditions, this Injera recipe is sure to delight.
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Recipe Information
Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3.5 cups Water
- 0.25 teaspoons Dry yeast
- 0.5 teaspoons Salt
Instructions
In a large mixing bowl, combine the teff flour and all-purpose flour.
Dissolve the dry yeast in 1/4 cup of lukewarm water. Let it sit for 5-10 minutes until foamy.
Add the yeast mixture to the flour mixture. Gradually add the remaining water (3 1/4 cups) while stirring until a smooth, thin batter forms. The consistency should be slightly thicker than pancake batter.
Cover the batter loosely with a clean kitchen towel or plastic wrap and leave it at room temperature to ferment for 2-3 days. Stir the batter once each day to encourage fermentation. The batter will develop a slight tangy aroma and bubbles will form on the surface.
After fermentation, gently stir the batter and add the salt. Adjust the consistency with a little water if it has thickened too much during fermentation.
Heat a non-stick skillet or injera pan over medium heat. Lightly grease it with a small amount of oil, then wipe off excess oil with a paper towel.
Pour about 1/2 cup of the batter onto the pan, swirling it quickly in a circular motion to spread the batter evenly. The injera should be thin but not see-through.
Cook for 1-2 minutes without flipping. You’ll see bubbles forming on the surface, and the edges will begin to lift slightly when done. The top should look dry, and the bottom should have a light golden color.
Remove the injera and repeat the cooking process with the remaining batter, stacking cooked injera on a plate and covering with a clean kitchen towel to keep them soft.
Serve warm or at room temperature with your favorite Ethiopian dishes such as Doro Wat or lentil stew.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 259 mg | 11% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
