Injera Ethiopian Flat Bread
Experience the authentic taste of Ethiopia with this traditional Injera Ethiopian Flatbread recipe—a soft, spongy delight made with teff flour and known for its signature tangy flavor and delicate texture. Naturally fermented over 12–24 hours, this gluten-free flatbread develops a unique sour taste and airy bubbles, perfect for scooping up bold and flavorful Ethiopian dishes like wot (spicy stews) or tibs (sautéed meats). With its one-sided cooking method and a quick preparation on a skillet, injera is as fascinating in its technique as it is delicious on your plate. Whether served fresh or at room temperature, this versatile flatbread is sure to make every meal a vibrant culinary adventure.
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Recipe Information
Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil (for cooking)
Instructions
In a large mixing bowl, combine the teff flour and all-purpose flour.
Gradually add the water, stirring constantly, to make a smooth batter. The consistency should resemble pancake batter.
Cover the bowl loosely with a clean dish towel or plastic wrap. Let the batter ferment at room temperature for 12–24 hours, depending on your desired level of tanginess. As the batter ferments, small bubbles will form on the surface and it will develop a slightly sour aroma.
Once fermented, add the salt to the batter and stir well to combine.
Heat a non-stick skillet (or a specialized injera pan if available) over medium heat. Lightly grease it with a small amount of vegetable oil to prevent sticking.
Pour about 1/3 cup of batter onto the hot skillet, starting in the center and spiraling outwards to spread the batter evenly in a thin layer. Do not use a spatula—the batter should spread itself naturally.
Cover the skillet with a lid and cook for 1–2 minutes, or until the surface of the injera is set and small holes form throughout. The edges might lift slightly from the pan when it's ready. Do not flip the injera; it is cooked on only one side.
Carefully slide the injera onto a clean plate and cover it with a clean towel to keep it warm and moist. Repeat with the remaining batter.
Serve the injera warm or at room temperature alongside your favorite Ethiopian dishes like wot (stews) or tibs.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 267.1 g | 97% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 4.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1153 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.
