Injera

Name: Injera
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 500g Teff Flour, 100% teff; 900ml Water, plus a little extra as needed to adjust batter; 1/2 tsp Fine Salt

Injera is a soft, spongy sour flatbread with a slightly tangy flavor and a beautiful lace-like surface that soaks up stews and sauces. Made from simple ingredients and a gentle fermentation, it becomes both a vehicle for flavor and a delicious centerpiece on the table. The texture is airy and tender, perfect for tearing and scooping.

Injera is a soft, spongy sour flatbread with a slightly tangy flavor and a beautiful lace-like surface that soaks up stews and sau... Show more

Traditional Ethiopian Recipe

Health Grade

A · Excellent

Rating

4.2

Time

45 min

Price

0,84 €

Calories

459 kcal

vegan

low calorie

healthy

few ingredients

meal prep

gluten free

Method

Mix the batter

In a large bowl, whisk together Teff Flour and Fine Salt, then gradually whisk in the full amount of Water until the batter is smooth and very thin. It should pour like heavy cream and be a little looser than pancake batter; if it still feels stiff, whisk in a splash more water. Keep whisking until there are no dry pockets or lumps.

Ferment the batter

Cover the bowl loosely and let the batter rest at room temperature until it smells pleasantly tangy and looks bubbly on top, 24 to 48 hours. Do not seal it airtight; the batter needs room to breathe. If a little liquid separates on the surface, stir it back in before cooking.

Preheat the skillet

Set a large dry skillet over medium heat and let it heat through until a drop of batter sizzles as soon as it hits the surface.

Cook the injera

Stir the batter once, then pour in enough for one thin round and quickly tilt the pan to spread it out. Do not add oil and do not flip it; injera cooks on one side only. Cook about 2 minutes until the top is covered with tiny holes and the edges look dry, then cover the pan and cook 1 minute more until the surface is no longer wet and the flatbread lifts easily. Slide it onto a plate and repeat with the remaining batter, stirring the bowl between rounds if it thickens.

Serve warm

Stack the finished injera on a plate and keep them covered with a clean towel while you cook the rest, then serve warm.

Ingredients

Method

For 4 servings

Adjust servings

For the batter

500g Teff Flour, 100% teff
900ml Water, plus a little extra as needed to adjust batter
1/2 tsp Fine Salt

🧈 Plus ~10g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

459 kcal

23% of Daily kcal

Protein

17 g

33% RDI

Fat

3 g

0.6g sat fat

Carbs

91 g

33% RDI

Sugar

2.3 g

5% RDI

Fiber

10 g

33% RDI

Salt

0.8 g

16% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A · 8.7 / 10

What others say

Click to rate

spice_and_dice

12 days ago

Such a classic, simple foundation. The key here really is being patient with the fermentation—that tang is non-negotiable for a truly authentic injera. Can't wait to get my teff flour and start the culture.

Ingredients

For 4 servings

Adjust servings

For the batter

500g Teff Flour, 100% teff
900ml Water, plus a little extra as needed to adjust batter
1/2 tsp Fine Salt

🧈 Plus ~10g of fat

🧂 Plus ~1g of salt

Injera

Method

Mix the batter

Ferment the batter

Preheat the skillet

Cook the injera

Serve warm

Ingredients

Method

For the batter

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

What others say

Ingredients

For the batter

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