Ethiopian Injera is a traditional sour flatbread made from teff flour and is a staple in Ethiopian and Eritrean cuisine. Its unique spongy texture and tangy flavor make it perfect for scooping up stews, lentils, and vegetable dishes. Injera is both a plate and a utensil in Ethiopian meals, making it central to the culture and dining experience.
This guide will show you how to make authentic Injera at home.
What Is Ethiopian Injera?
Ethiopian Injera is a soft, spongy flatbread made from fermented teff flour batter. Unlike regular bread, injera is porous and slightly sour due to fermentation. It is traditionally cooked on a large, flat griddle called a mitad and is used to serve various stews (wot) and salads.
Ingredients for Ethiopian Injera
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2 cups teff flour (or mix with 1 cup all-purpose flour if teff is unavailable)
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3 cups water
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¼ teaspoon salt
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Oil for the pan (optional, depending on cooking method)
How to Make Ethiopian Injera
Step 1: Prepare the Batter
Mix teff flour and water in a bowl to form a smooth, thin batter. Cover and let it ferment at room temperature for 1–3 days until bubbles appear and a slightly sour aroma develops.
Step 2: Preheat the Pan
Heat a non-stick or cast-iron skillet over medium heat. Lightly oil if needed.
Step 3: Pour the Batter
Pour a thin layer of batter into the pan, spreading evenly. Cover with a lid or leave uncovered to allow steam holes to form.
Step 4: Cook the Injera
Cook until the surface is set and bubbles have formed, about 2–3 minutes. Injera is not flipped; it cooks on one side only.
Step 5: Cool and Serve
Remove the injera and let it cool on a clean surface. Stack the injera, keeping them soft and flexible.
Tips for Perfect Ethiopian Injera
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Use teff flour for authentic taste and texture.
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Allow proper fermentation for tangy flavor.
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Keep the batter thin to get the spongy, porous texture.
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Cook over medium heat to avoid burning.
What to Serve with Injera
Injera is typically served with:
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Doro Wot (spicy chicken stew)
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Misir Wot (spicy lentils)
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Atakilt Wat (vegetable stew)
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Salad and pickled vegetables
Ethiopian Injera is more than bread; it is part of the dining experience. Its spongy texture and tangy flavor make it perfect for scooping up stews and creating a communal meal, reflecting the rich culinary heritage of Ethiopia.
