Injera (Ethiopian Flatbread)
Injera is the soul of Ethiopian dining and a beloved staple in the Horn of Africa. This unique flatbread is made from teff, a nutrient-rich ancient grain native to Ethiopia and one of the smallest grains in the world. Its spongy texture comes from a natural fermentation process, which gives it a distinctive tangy flavor and makes it a perfect pairing for the bold, spice-laden stews and curries of Ethiopian cuisine. Used as both a plate and an eating utensil, it transforms every meal into a communal, hands-on experience. Breaking injera together is a symbol of connection and hospitality, often enjoyed during gatherings and special occasions.
Ingredients (with Ersho)
- 200g teff flour
- 300ml water
- 100ml ersho (injera starter)
- A pinch of salt
- Oil for greasing the pan
Injera (without Ersho)
- 200g teff flour
- 300ml water
- ½ teaspoon dry active yeast
- A pinch of salt
- Oil for greasing the pan
Step 1: Method with ersho
In a large bowl, mix the teff flour and water until smooth. Add the ersho and mix well.
Step 2
Cover the bowl and let the batter ferment at room temperature for 1–3 days. Stir the mixture daily. The batter should develop a slightly sour smell and bubbles should form.
Step 3
After fermentation, add a pinch of salt and stir. If the batter is too thick, add more warm water (a few tablespoons at a time) until it reaches the consistency of pancake batter.
Step 4
Heat a nonstick skillet over medium heat. Lightly grease the pan with oil.
Step 5
Pour about 100ml of batter into the pan, swirling it around to coat the bottom evenly. Cook for 1–2 minutes until bubbles form on the surface and the top sets. You do not need to flip it.
Step 6
Remove the injera when fully cooked and repeat with the remaining batter. Stack the cooked injera on a plate and cover to keep warm. Serve with Doro Wot or any Ethiopian stew.
Step 1: Method without ersho
Dissolve the dry yeast in 50ml of warm water. Let it sit for 5 minutes until bubbles form.
Step 2
In a large bowl, combine the teff flour and remaining water. Add the activated yeast and mix until smooth.
Step 3
Cover the bowl and let the batter ferment at room temperature for 12–24 hours, stirring occasionally. The batter should become bubbly and slightly sour.
Step 4
After fermentation, stir in a pinch of salt. Add more water if the batter is too thick, aiming for a pourable consistency like pancake batter.
Step 5
Heat a nonstick skillet over medium heat. Lightly grease the pan with oil. Pour about 100ml of batter into the pan, swirling it to coat the bottom evenly.
Step 6
Cook for 1–2 minutes until bubbles form and the top sets. No need to flip. Remove the injera
and repeat with the remaining batter. Stack the injera and serve warm with Ethiopian dishes like Doro Wa
