Ethiopian - Injera

Master the art of Ethiopian cooking with this authentic Injera recipe. Learn how to use sourdough starter to create this traditional flatbread.


5/26/20232 min read

Injera is a traditional Ethiopian flatbread with a spongy texture, slightly tangy flavor, and distinctive appearance. It's typically served with stews, curries, and other Ethiopian dishes. Here's a thorough recipe for making injera:



  • 2 cups teff flour (you can find teff flour in specialty stores or online, but if unavailable, you can substitute with a mixture of 1 cup all-purpose flour and 1 cup whole wheat flour)

  • 1 cup all-purpose flour

  • 2 cups water

  • 1/2 teaspoon active dry yeast

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • Vegetable oil (for cooking)

Sourdough Steps

  1. In a large mixing bowl, combine the teff flour and all-purpose flour. Gradually add water while whisking continuously to form a smooth batter. The consistency should be similar to that of pancake batter. Cover the bowl with a clean kitchen towel and let it sit at room temperature for at least 24 hours to ferment. This fermentation process gives the injera its characteristic tangy flavor.

  2. After 24 hours, you will notice that the batter has risen and developed small bubbles on the surface. This indicates that the fermentation is successful. Now, stir the batter gently.

  3. In a small bowl, dissolve the yeast in 1/4 cup of lukewarm water. Let it sit for 5 minutes until it becomes frothy.

  4. Add the yeast mixture, baking powder, and salt to the fermented batter. Mix well to combine all the ingredients thoroughly. The batter should have a pourable consistency but slightly thicker than before. If needed, add a little water or flour to adjust the consistency.

  5. Heat a non-stick skillet or a large, flat pan over medium heat. Lightly grease the surface with a small amount of vegetable oil.

  6. Pour a ladleful (about 1/4 to 1/3 cup) of the injera batter onto the skillet, starting from the center and working in a circular motion to spread the batter thinly and evenly. The injera should be about 6 to 8 inches in diameter. You can swirl the pan to help the batter spread if needed.

  7. Cover the skillet with a lid and let the injera cook for about 2 to 3 minutes until the edges start to curl up, and the surface appears dry. Injera is traditionally cooked only on one side and doesn't require flipping. Remove the cooked injera from the pan and transfer it to a plate. Repeat the process with the remaining batter.

  8. As you cook more injera, stack them on top of each other to keep them warm and moist.

  9. Once all the injera are cooked, let them cool slightly before serving. Injera is best enjoyed fresh and warm.

Injera can be served as a base for various Ethiopian dishes. To eat injera, tear off a piece and use it to scoop up the stews and curries. The spongy texture of the injera absorbs the flavors of the accompanying dishes, making it a delicious and essential part of an Ethiopian meal.

Note: The fermentation time may vary depending on the temperature and the potency of the yeast. Adjust the fermentation duration accordingly to achieve the desired level of tanginess.