Injera

Name: Injera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2.5 cups teff flour; 2.5 cups warm water; 1/2 tsp salt

Spongy fermented teff flatbread, the foundation of Ethiopian dining. Tangy, soft, and naturally gluten-free.

45 minMediumServes 4120 cal/serving

EthiopianSideStovetopVeganGluten-Free

Ingredients

2.5 cups teff flour
2.5 cups warm water
1/2 tsp salt

Instructions

1

In a large bowl, mix 2.5 cups teff flour, 2.5 cups warm water, and 1/2 tsp salt until smooth.
2

Cover with a cloth and let ferment at room temperature for 3-5 days, stirring once daily. The batter should smell tangy and sour.
3

Heat a non-stick skillet or crepe pan over medium-high heat.
4

Pour 1/2 cup of batter into the center and immediately swirl to spread thin and even across the skillet.
5

Cook for 2-3 minutes until the top is cooked and the bottom just sets but does not brown.
6

Transfer to a plate and repeat with remaining batter.
7

Stack the finished injera on a plate to serve.

Questions

How long does Injera keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Injera?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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