- Dish type
- Bread for special diets
This is a traditional Ethiopia flatbread cooked in a frying pan. It's a delicious bread for serving with stews or tagines.
45 people made this
- 1 tablespoon dried active baking yeast
- 1.2L (2 pints) warm water (45 C)
- 600g (1 1/3 lb) finely ground millet flour
- 1/4 teaspoon bicarbonate of soda
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- Stir the batter well and mix in the baking soda.
- Heat a large non-stick frying pan over medium heat. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Reviews & ratingsAverage global rating:(36)
Reviews in English (35)
Injera is a a little tricky, but once you get the hang of it, it's easy. Your pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate and piled high with a thick stew. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. You actually use it instead of utensils.-14 Jul 2008
Something else.I followed this recipe to a T . I wanted to make a couple breads that night so I took some of the batter out and added an egg, about 1/2 tsp bicarb and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads.-14 Jul 2008
I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. I added an egg to the batter to hopefully get something that would stick together (like a crepe). It was finally possible to remove, but I found the flavour bland and lifeless. Not a recipe I'd try again. (However, the teff flour made a fine addition in my focaccia bread.)-14 Jul 2008
This recipe is for blogging marathon’s theme ‘millet recipes’. Teff is a small millet and belongs to the same family as finger millet (aka ragi) and proso millet (varagu).
Whole teff looks very similar to ragi in color and shape, but they belong to different biological genus. They are both gluten-free and very nutritious.
Teff has been grown in Africa for centuries. It is a staple in Ethiopian diet and accounts for about two-thirds of the daily protein intake. Read more about Teff and millet article by whole grains council.
Injera (Ethiopian Teff Flatbread)
If you like the sour taste of fermented dough, but also the lightness of a spongy pancake you have to try this Ethiopian food staple made with teff flour called Injera. Commonly used both as plate and cutlery, its spongy texture is perfect to hold any spiced stews.
To speed and ease the process I started this recipe activating the teff flour and water with dry yeast during three days. After this initial fermentation, once the dough starts to rise, I decided to feed it with Rye flour (but you can also try using Barley flour instead).
Depending on the Teff and rye flours that you use, you will get a different color (from ivory to dark brown).
Injera (Ethiopian FlatBread)
This dish was something that I always wanted to make . I kept postponing this due to various reasons. First I could not get hold of Teff flour despite my repeated tries, then after seeing the procedure I was really not sure if I would like it . But then I did made an attempt. I used a combination of spelt and All purpose/plain flour or Maida. I did follow the traditional method to an extent, but I did not let the batter ferment until it becomes mouldy. I just left it for a day. Traditionally it is fermented until the top becomes a mouldy. The top is then discarded and the rest of the batter is used.
So what is Injera&hellipInjera is a sourdough risen flatbread with a slightly spongy texture. Traditionally made from teff flour and is the national dish of Somalia, Ethiopia, Djibouti and Eritrea. They are served with a variety of stews, salads and more Injera are placed on Injera for serving. Using one&rsquos hand small pieces are torn and used to grasp the stews and salads for eating. The Injera under these stews soaks up the juices and flavours of the food. Injera thus act as a utensil and a plate too. (Source Internet)
Teff is a fine grain, size similar to poppy seed, and is white or red to dark brown in color. It is an an Ancient grain from Ethiopia and Eritrea and is the staple grain of their cuisines. Ground into flour it is used to make the traditional bread, Injera. Spelt also known as dinkel wheat or hulled wheat, is an ancient grain with a deep nutlike flavour and is a cousin to wheat. Spelt can be used in many of the ways wheat is used, including pasta and bread making. I have never used any of the flours, and this is my first time using Spelt flour.
I made a sourdough batch 4-6 hours before(I left overnight). Then the next day I added a bit of flour and water and again let it ferment for 24 hours. Then the third day I mixed it again and added flour just one hour before to feed the starter. You should be able to see the mix get really frothy. If not then do wait for some more time. My mix was done. I added a bit of water to make the batter with pouring consistency, similar to dosa batter.
This crepes have a bit of yeasty smell when eaten but they tasted yum with spicy rajma curry. I would suggest you to pair it with some spicy curry / chutney. Also do remember they have a tendency to stick to each other when kept one above the other. Also I literally halved the original recipe as was very doubtful if we would like it just due to the yeast, but next time I can double it now, as we loved it.
Traditionally made with Teff flour, you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two for the simple reason that teff, being the world’s smallest grain, is fairly expensive. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route.
All you need to make Injera is:
- teff flour (or some plain flour or rice flour)
- vegetable oil or ghee for cooking
Injera Recipe – Traditional Ethiopian Teff Bread
Ever since I’ve eaten the delicious Eritrean food served up in the Adulis restaurant in London, I’ve wanted to homecook some of this part of Africa’s amazing cuisine.
Of particular interest of course was the soft, spongy, sour flatbread called injera. Injera has a distinctive porous texture. It serves as food, plate and eating utensil all at the same time as it lines the serving dishes on which tasty meat and vegetable stews are presented. Injera soaks up the flavours and scoops up the juices.
- The national bread of Ethiopia and Eritrea, where it is served with almost every meal.
- A flatbread made by pouring fermented pancake-like batter on a hot surface.
Injera batter should be made at least a day ahead (up to three days in advance) – to ferment at room temperature. Injera will become more sour, the longer you leave it.
No yeast is added.
- It’s traditionally made with teff flour.
Teff is a tiny grain which grows in the grasslands of Ethiopia. It’s nutritious, high in fibre and minerals (particularly calcium) and gluten free.
White and brown teff flours are available, however they come at a cost and are not easy to find.
- Injera is best made on a special stove or clay plate called mitad or mogogo placed over a fire. If you don’t have this, you should be okay with a non-stick frying pan (make sure the surface is completely smooth and not scratched) or a cast-iron wok. You’ll also need to have a tight-fitting lid for your pan.
It’s taken me quite a bit of practice to get the injera batter right, so don’t get disheartened if your first few attempts are not perfect!
- Sourdough starter
- 400g teff flour (white or dark or a mix – I used dark teff flour here)
- Water, lukewarm
- 1/2 teaspoon of salt
How to make injera –
- Mix 2 tbsp of your sourdough starter (mine is a rye/wheat sourdough starter) with 50g teff flour and 50g lukewarm water.
- Cover and leave at room temperature.
- Add another 50g teff flour and 50g lukewarm water
- Cover and leave at room temperature.
- Add the remaining teff flour (300g) and – while stirring – slowly add water until you get a pancake-like batter. The batter should be smooth and coat the back of a spoon like thick double cream. If the batter is too thin, the bubbles won’t be able to form and the dough will crack whilst cooking. If the batter is too thick, it won’t look like traditional injera, more like a heavy lump of fried bread.
- The amount of water you will depend on the consistency of your starter and on the type of flour you use… so adjust as necessary.
- Ferment again at room temperature: cover and let stand for 4 hours.
- Once the final fermentation is complete, add the salt and stir to dissolve.
- I don’t have a mittad and therefore use a non-stick frying pan.
- Place your frying pan over a medium heat. Don’t allow the frying pan to get too hot.
- Pour a layer of batter into the pan. Start pouring the batter in a swirling circle from the outside of the pan. Move gradually inward until the bottom of the pan is completely covered. Tilt and swirl the pan to distribute evenly.
- Allow to cook for 30 seconds or until just set, then cover the pan with a lid for another minute or two. Holes will appear on the surface, the top will fully set and the edges will begin to curl. Don’t turn and don’t allow to brown.
- Carefully transfer to a clean kitchen towel or plate, then move on to the next one.
- You can place them on top of each other. They tend to be very sticky when warm, but become easy to handle once they reach room temperature.
Serve with spicy East African meat and vegetable stews. I made these versions of Doro Wat and Kik Alicha. Use your hands to tear and scoop!
Garnish with lime, black olives, tomatoes.
If you plan to make injera regularly, save a few tablespoons of the starter and refrigerate in a jar. If you keep teff starter in the fridge, a very dark watery liquid will gather on top. Discard this black-ish liquid before you use your starter again.
Injera (Ethiopian Flat Bread)
Are you ready for a challenge? This recipe can be a little bit tricky, but because injera is an integral part of so many Ethiopian meals (and we’ve mentioned it in combination with several dishes already), this cuisine just wouldn’t be well-rounded without an authentic flatbread recipe.
There is nothing quite like injera—with its sour flavor and sponginess—for soaking up your favorite stews and gravies. It’s made from 100% gluten-free teff flour, and the ingredients themselves are incredibly simple. It’s the slightly different process than the bread doughs we’re accustomed to, and it’s the wait while the batter ferments that makes this recipe so interesting. We’d love to hear if you’ve taken the injera challenge and what your experience is. Once you’ve mastered this bread, you’ll be using it for breakfast, snack time, dessert, or the perfect accompaniment to a wide variety of cuisines.
Fermenting the dough
Into a large, glass mixing bowl, measure out teff flour. Add water and stir to mix well.
Cover with a clean kitchen towel or loose plastic wrap and allow to sit at room temperature for 24 – 48 hours. Do not stir while batter is fermenting. Mixture will begin to bubble and may separate. Taste the injera batter periodically after the first day to test for your desired amount of sour.
If yeast has risen to the surface, carefully pour it off along with any additional liquid.
Mixing the dough
Once the injera reaches your desired sourness level, stir in salt to your desired taste. Mix batter to combine well. In a small saucepan, add 1 cup water and bring to boil. Pour ½ cup of mixed batter into the boiling water.
Using a whisk, vigorously mix the batter until it thickens and then transfer your cooked batter back into the bowl, stirring in small amounts of water until the mixture reaches the thin consistency of crepe batter.
Lightly coat a skillet with coconut oil and heat over medium.
Pour your batter into the skillet, covering the entire bottom of the pan with a layer that is a bit thinner than a traditional pancake. Cook your injera until bubbles form and pop. Then cover the skillet and remove it from heat. Allow the injera to cook in your cooling pan for about 2 minutes more, or until the batter is cooked through.
When the bread is done, it will be dry on top and begin to curl around the edges. Using a spatula, carefully pick up one edge and roll the injera, then remove it to plate.
Return the skillet to medium heat, and repeat the cooking process with the remaining batter, oiling your pan as necessary.
Serve warm with your favorite Ethiopian meal.
Some other ways to enjoy Injera
Alternatively, you can eat injera as a sweet dessert, breakfast or snack by coating it with a bit of butter and cinnamon sugar, or drizzling over top with honey.
You can also try mixing cuisines by wrapping some egg, salsa and cooked cilantro rice inside an injera roll, or a big spoonful of Israeli shakshuka. Yum!
Recipe: Injera (Ethiopian steamed flatbread)
1 c teff flour (ivory or dark) for the starter (ersho)*
Non-chlorinated water for the starter
1 c all purpose flour
½ c teff flour (ivory or dark)*
2 c non-chlorinated water
½ t ground fenugreek
½ t salt (add this just before cooking)
A large non-stick pan with a lid (preferably glass) for cooking
Method: to make the starter (ersho), add non-chlorinated water to teff flour in a glass jar sufficient to mix into a thick paste. Cover with a towel and rest in a warm dark place until you can see bubbles through the sides of the jar and the surface of the starter is spongy. This will take 2-4 days depending on temperature and the freshness of the teff. (Note to sourdough bakers: we found the teff starter to be much more lively and reactive than a starter made from wheat flour.) Transfer 2 ½ T of this starter to a mixing bowl and save (refrigerate) the starter for your next injera recipe.
Add flours and fenugreek to the mixing bowl, then add water gradually till ingredients are evenly mixed and continue adding the rest of the water teff doesn’t interact with water like wheat flour so you will end up with a layer of liquid on the top which is okay. Cover with a towel and rest in a dark warm place until bubbles start to form on the surface, about 2 days. (If a bit of mold appears on the surface, just spoon it off and discard.) Pour the liquid off the top into a jar reserve for cooking the injera. Mix the remaining batter well then transfer ½ c to a non-stick skillet on very low heat. Stir with a spatula till it turns into a rubbery solid, a couple of minutes. Transfer to a plate (or just leave in the skillet) and cool to room temperature. Pour the reserved batter into a blender or food processor add the rubbery absit blend until the mixture is smooth without lumps.
This injera is just about ready to cover: most the surface is covered with eyen and turning from shiny to dull.
For the final prep, rest the batter until bubbles begin to form on the top. This can take anywhere from 2 hours to a day. Add salt and part of reserved liquid and blend with a whisk until it is the consistency of heavy cream (you may not need all the liquid.) When you think it’s ready, heat a 12-inch non-stick pan to medium heat. Make a test pancake by pouring a little batter into the pan. It should form little craters all over the surface then the appearance of the surface should change from shiny to dull. If this happens, you’re ready to cook your injera. If there are few or no holes, let the batter ferment for a couple of hours or even till the next day.
Cooked injera cooling on towels
To make your production injera, pour ½ c batter (use a measuring cup) into the skillet then tilt it in all directions till the edges reach the side of the pan. Heat until craters form all over the surface and the appearance changes from shiny to dull cover and continue to heat 1 minute or more till the edges of the pancake begin to curl up from the pan. (The bottom of the injera should not change color.) Remove cover and flip the pancake out onto a towel it will be delicate initially but will become more durable and elastic as it cools. Continue until batter is used up. When the injeras are completely cool and dry, transfer them to a plate and put the plate inside a large zip bag unless you are serving them immediately.
To serve, present a flat injera on a plate (hole side up) with various Ethiopian (or other) preparations ladled on top. Typically there will be small amounts (maybe ½ c each) of four different items, each in its own quadrant, and maybe a bit of salad in the middle. Serve the second injera on the side, rolled up or in stacks on a platter. To eat, the diner tears off a piece of the second injera and uses it to pick up the ingredients on the plate, then tears off the injera on the plate plus its ingredients to finish the meal. If you run out of injera for grabbing and don’t have extras, we think it’s okay to use a spoon.
*Teff flour is available on amazon.
UPDATE 3/20: after two excellent batches, we have been unsuccessful at recreating the generous eyen you see in the photos above. We are on track for a solution but not quite there yet. Here are some learnings if you want to follow along:
*The teff starter (ersho) is VERY prone to attracting mold. We’ve taken to pouring a little non-chlorinated water into the storage container, on top of the starter, and this seems to protect it in the same way that the layer of liquid that forms in your bowl of batter keeps it from molding. Or, just allow a couple of extra days to make fresh ersho from scratch since the teff flour is very predictable in its fermentation properties.
*We revisited Kittee Berns’ injera recipe and realizes she does a couple things differently than we did. First, she cook the injera two days after mixing the batter, rather than our longer fermentation. Second, she covers the injera immediately after pouring the batter into the skillet, rather than letting it start cooking as we did.
*Keep in mind that heat activates but then kills yeast, in the same way you get oven spring when you start baking bread. If your skillet is too hot, the yeast may die before forming good eyen. This may be the most important discovery of them all.
*The Ethiopia cookbook has an alternate method of making absit which we (and you) might want to try. In a large saucepan, bring 250ml of water to a boil. Whisk in 125ml of the base batter and 125ml of water. When this mixture begins to thicken and bubble, remove it from the heat. It should have the consistency of cooked porridge. Let it cool to just warm, then follow above instructions for mixing with batter.
*Finally, if you do your very best and end up with injera that’s more like crepes, no holes, don’t despair. They will still taste good and provide a suitable platform for your Ethiopian cooking experiments. Don’t throw them out.
Injera Recipe Variations
Like any other traditional dish, there are many ways to make injera. My friend Creag and I tested out a version that we are both happy with, which is the one I have included below. I have to give credit to Creag though for doing majority of the research to comb through various recipes.
From the recipes we have seen, most use a combination of teff and other grains, such as wheat and sorghum. This is understandable as teff is expensive, thus there is an economical reason to add an alternative grain. Many injera recipes use a sourdough starter to kick start the process. I felt the use of a sourdough starter is cheating a bit I would rather put out a recipe for my readers that&rsquos not dependent on the availability of an existing starter culture when not necessary. Besides, I appreciate the simplicity of the injera making process using just water and teff.
The image below illustrates what the teff and water mixture looks like after fermentation has started. The bubbling of the mixture is evident and there is a layer of foam formed on the water surface.
Creag used a slightly different method than I did when we made injera. He took an additional step of making an absit, by cooking part of the fermented batter then adding it back to the mixture for a secondary fermentation. He decided to try the absit method after reading this article from African Journal of Food Science .
When Creag and I made injera, we learned that perfecting the flatbread requires experience in addition to a good recipe. Thus, we recorded our trials and errors in a video. I hope you find it helpful!
Related: Fermented Sourdough Recipes You Will Love