Injera Ethiopian Flatbread
Discover the authentic taste of Ethiopia with this easy-to-follow Injera Ethiopian Flatbread recipe! Made with traditional teff flour and a touch of all-purpose flour for balance, this naturally gluten-free flatbread features a delightfully spongy texture and a tangy, fermented flavor that complements dishes perfectly. The batter ferments for 24 to 48 hours, creating its signature sour taste, while the unique cooking method—where bubbling batter creates a network of holes—produces the characteristic appearance of injera. Perfect for scooping up hearty stews like doro wat or lentil dishes, this homemade injera is a must-try addition to your culinary repertoire. With just a handful of ingredients and a simple process, you’ll bring the vibrant, communal spirit of Ethiopian cuisine to your table!
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Recipe Information
Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3 cups Water
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
- 1 tablespoon Oil (for greasing the skillet)
Instructions
In a large mixing bowl, combine the teff flour, all-purpose flour, and instant yeast.
Gradually add the water while whisking to create a smooth, lump-free batter. The batter should have a pancake-like consistency.
Cover the bowl with a clean kitchen cloth and leave it at room temperature to ferment for at least 24 hours, or up to 48 hours for a more pronounced tangy flavor.
After fermentation, a layer of liquid may form on the surface of the batter. Carefully pour off most of the liquid without disturbing the rest of the batter.
Stir in the salt to distribute evenly throughout the batter.
Heat a large non-stick skillet or flat griddle over medium heat and lightly grease with oil.
Pour about 1/2 cup of the batter onto the skillet, swirling it quickly with the back of a spoon or tilting the pan to spread it evenly into a round shape, about 1/4 inch thick.
Cover the skillet with a lid and cook the injera for about 2-3 minutes, or until bubbles form on the surface and the edges start to lift. The injera does not need to be flipped.
Carefully remove the cooked injera and transfer it to a plate. Repeat with the remaining batter, greasing the skillet lightly as needed between each piece.
Allow the injera to cool slightly before serving. Stack the pieces and cover them with a clean, damp cloth to keep them soft until ready to eat.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2413 mg | 105% | |
| 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 | 493 mg | 38% | |
| 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.
