Injera (Ethiopian Flatbread)
Injera is a traditional Ethiopian and Eritrean sourdough flatbread, characterized by its spongy texture and slightly tangy flavor. It serves as both a food and an eating utensil, perfect for scooping up stews and vegetables. This recipe guides you through making an authentic vegan version.
An original recipe by Forkin
- Total time
- 1 day
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 388 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
batter
- 2.5 cupteff flour
- 0.5 cupall-purpose flour
- 3 cupwater, warm
- 0.5 tspbaking soda
thinning
- 1 cupwater, boiling
cooking
- 1 tspvegetable oil
Equipment
clean kitchen towel · plastic wrap · ladle · large bowl · whisk · lid · non-stick pan
The method
Step by step
- 1
Combine the teff flour and all-purpose flour in a large bowl.
About 1 min
Cook’s note: Mixing flours helps achieve a better texture for beginners.
- 2
Gradually add the warm water to the flour mixture, whisking constantly to prevent lumps.
About 3 min
Cook’s note: Start with a thick batter to ensure all flour is incorporated, then thin as needed.
- 3
Continue whisking until you have a smooth, thin batter, similar to crepe batter.
About 2 min
- 4
Cover the bowl loosely with a clean kitchen towel or plastic wrap.
- 5
Let the batter ferment at room temperature for at least 24 hours, or up to 3 days, stirring once a day.
About 1 day
Cook’s note: The longer it ferments, the tangier the injera will be. You should see small bubbles forming on the surface.
- 6
After fermentation, the batter will likely have separated with water on top.
- 7
Pour off about half of the separated water, then add the boiling water to the remaining batter.
About 1 min
Cook’s note: This step, called 'absit', helps to thicken and stabilize the batter.
- 8
Stir well to combine, creating a paste-like consistency.
About 1 min
- 9
Return this paste to the main batter and mix thoroughly.
About 1 min
- 10
Add the baking soda to the batter and stir gently.
About 1 min
Cook’s note: Baking soda helps with leavening and creates the characteristic 'eyes' (holes) on the injera.
- 11
Heat a large non-stick pan or griddle over medium heat.
About 2 min
Cook’s note: A well-seasoned cast iron pan also works well.
- 12
Lightly grease the pan with a small amount of vegetable oil, then wipe off any excess with a paper towel.
Cook’s note: Too much oil will prevent the injera from forming proper 'eyes'.
- 13
Pour a ladleful of batter into the hot pan, starting from the outside and swirling inwards to form an even circle.
Cook’s note: The amount of batter depends on your pan size; aim for a thin layer.
- 14
Cook the injera without flipping until small holes (eyes) appear on the surface and the edges begin to curl up.
About 2 min
Cook’s note: This usually takes 1-3 minutes. The injera should not brown.
- 15
Cover the pan with a lid during the last minute of cooking to steam the top and ensure it's fully set.
About 1 min
- 16
Carefully remove the injera from the pan and place it on a clean plate.
Cook’s note: It should be soft and pliable.
- 17
Repeat with the remaining batter, stacking the cooked injera on top of each other to keep them warm and moist.
About 20 min
Cook’s note: Adjust heat as needed to maintain consistent cooking.
Per serving
Nutrition
- Calories
- 388.4kcal
- Protein
- 12.9g
- Carbs
- 75.8g
- Fat
- 3.4g
- Fibre
- 7.4g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover injera in an airtight container or wrapped tightly in plastic wrap to prevent drying out.
Gently warm injera in a microwave for a few seconds or steam briefly to restore softness.