Injera African Ethiopian Flat Bread
Discover the authentic flavors of East Africa with this traditional Injera Ethiopian Flatbread recipe! Made with nutrient-rich teff flour, this naturally gluten-free flatbread features a unique spongy texture and a delightful tangy taste thanks to its slow fermentation process. Perfect for soaking up the vibrant sauces and stews of Ethiopian cuisine, injera is both a staple and a star in any meal. With a light, crepe-like consistency and signature bubbly surface, this recipe offers a hands-on way to create a truly cultural dining experience. Whether served alongside Doro Wat, lentil stew, or sautéed vegetables, injera brings bold, wholesome, and unmistakably Ethiopian flavors straight to your table.
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Recipe Information
Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3 cups Warm water
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
Instructions
Step 1: In a large mixing bowl, combine the teff flour, all-purpose flour, and instant yeast.
Step 2: Gradually add the warm water to the flour mixture while stirring, ensuring that no lumps form. Mix until a smooth batter is achieved.
Step 3: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 24-48 hours to allow fermentation. The batter should develop a slightly tangy aroma and small bubbles on the surface.
Step 4: Once the batter has fermented, gently stir in the salt. The consistency should be similar to thin pancake batter; if it is too thick, add a small amount of water and mix well.
Step 5: Heat a non-stick skillet or injera pan over medium heat. Do not add oil to the pan.
Step 6: Pour a ladleful of the batter onto the hot skillet. Swirl the pan to spread the batter evenly into a thin layer, similar to making a crepe.
Step 7: Cook the injera until bubbles form on the surface and the edges lift slightly, about 1-2 minutes. Cover the skillet with a lid and continue cooking for another 1-2 minutes until the injera is fully cooked. It should not be flipped.
Step 8: Carefully remove the injera and transfer it to a plate. Keep covered with a clean towel to retain moisture.
Step 9: Repeat with the remaining batter, stacking the injera on top of each other and keeping them covered.
Step 10: Serve warm or at room temperature alongside your favorite Ethiopian dishes like Doro Wat, lentil stew, or vegetables.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 4.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1189 mg | 25% | |
*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.
