Ethiopian Injera (Sourdough Flatbread) Recipe
Injera is a staple of Ethiopian cuisine and is an essential part of any meal in the country. In this recipe, we'll show you how to make authentic Ethiopian injera that will transport you straight to Addis Ababa.
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Ingredients
- 2 cups Teff Flour
- 2 cups Water
- 1/2 tsp Salt
- Oil Or Cooking Spray For Greasing the Pan
Instructions
- In a mixing bowl, whisk together the teff flour, water, and salt until the batter is smooth and has the consistency of a thin pancake batter. Cover the bowl with a cloth and let the batter sit at room temperature for at least 12 hours, or up to 48 hours, until it has fermented and doubled in size.
- Heat a non-stick pan or injera pan over medium-high heat. Grease the pan with oil or cooking spray.
- Pour 1/4-1/2 cup of the batter onto the pan and swirl the pan around to evenly distribute the batter. The injera should be about 1/4 inch thick.
- Cover the pan with a lid and cook the injera for 2-3 minutes, until the edges start to pull away from the pan and the top is dry. You do not need to flip the injera over.
- Remove the injera from the pan and let it cool on a plate. Repeat with the remaining batter until all the injera is cooked.
- Serve the injera with your favorite Ethiopian stews or sauces.
Notes
Note: Injera is best served fresh, but it can be stored in the fridge for up to 2 days or frozen for up to 1 month. To reheat, wrap the injera in a damp towel and microwave for 30-60 seconds.
Nutrition
Serving: 1servingCalories: 100kcal
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