Injera Flat Bread
Discover the rich, authentic flavors of Ethiopia with this step-by-step recipe for Injera Flatbread, a signature staple of East African cuisine. Made with teff flour for a naturally gluten-free touch and fermented overnight for a characteristic tangy flavor, this soft and spongy flatbread is both delicious and unique. The batter, prepared with a blend of teff and all-purpose flour, transforms into a tender, bubbly crepe-like bread cooked on one side for its signature texture. Perfect as an edible plate or utensil, injera pairs beautifully with stews, lentils, and curries, soaking up all the flavorful sauces. Easy to make and deeply satisfying, this injera recipe brings the taste of traditional Ethiopian cooking into your kitchen.
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Recipe Information
Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3 cups Water
- 1 teaspoon Dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
Instructions
Combine the teff flour, all-purpose flour, and dry yeast in a large mixing bowl.
Add the sugar and gradually pour in 2 1/2 cups of water while stirring until the mixture forms a smooth batter with no lumps.
Cover the bowl with a clean kitchen towel and let the batter ferment at room temperature for 12 to 24 hours. The batter should develop a slightly sour aroma and bubbles should form on the surface.
After the fermentation period, stir the salt into the batter and add the remaining 1/2 cup of water to reach a pancake-like consistency.
Heat a non-stick skillet or flat griddle over medium heat. Do not grease the pan.
Pour about 1/4 cup of batter into the hot skillet and quickly tilt the pan in a circular motion to spread the batter into a thin layer.
Cook for 1 to 2 minutes, or until the surface of the injera is covered with bubbles and the edges begin to lift. Do not flip the injera; it should only cook on one side.
Remove the injera from the pan and transfer it to a clean towel to cool. Cover with another towel to keep it soft and pliable while you cook the remaining batter.
Continue cooking the rest of the batter, stacking the injera flatbreads on top of each other as you go.
Serve the injera warm or at room temperature with your favorite Ethiopian stews, lentils, or curries.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 8.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1216 mg | 26% | |
*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.
