Injera is Ethiopia’s national bread—a large, thin, spongy flatbread made with teff flour . It doubles as both a plate and an eating utensil, scooping up flavorful stews and salads. Traditional injera is fermented, giving it a tangy, slightly sour flavor, and cooked only on one side, creating its signature bubbly surface.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins6–8 large flatbreads (serves 4–6)
Batter
3 cups teff flour (or 50% teff + 50% all-purpose for milder flavor & texture)
4 cups filtered water
½ tsp salt
Optional: ¼ tsp instant yeast (to speed fermentation if desired)
Cooking
A few drops of neutral oil (optional, to prevent sticking)
Mix the Batter
1
In a large bowl, whisk together teff flour (and all-purpose flour, if using) with water until smooth—no lumps.
Cover loosely with a cloth or plastic wrap.
Ferment the Batter
2
Let batter sit at room temperature for 24–72 hours .
Stir once daily. The batter will bubble and smell slightly sour.
Longer fermentation = more tang.
If desired, add instant yeast to shorten fermentation to ~8–12 hours.
Prepare to Cook
3
When ready to cook, gently pour off any surface liquid.
Stir in salt .
Batter should be pourable—similar to thin pancake batter. Add a splash of water if too thick.
Cook the Injera
4
Heat a large nonstick skillet or mitad over medium-high heat.
Lightly grease if not nonstick.
Using a ladle, pour batter in a spiral motion from the outside in, tilting pan to spread thinly.
Cook uncovered for 2–3 minutes until bubbles form and surface looks set.
Do not flip—injera is cooked on one side only.
Transfer to a clean cloth or plate and cover to keep warm.
Repeat
Serve
Storage
7
Store at room temperature, wrapped in a clean cloth inside a plastic bag, for up to 2 days .
Refrigerate for up to 5 days or freeze for up to 2 months (separate with parchment).
Tips & Variations
8
For softer injera: Cover skillet with a lid for 30 seconds while cooking.
For gluten-free: Use 100% teff flour.
To speed fermentation: Use warm water and add a pinch of yeast.
Traditional injera batter is sometimes mixed with a small portion of old batter (like a sourdough starter) for consistency in flavor.
Ingredients 6–8 large flatbreads (serves 4–6)
Batter
3 cups teff flour (or 50% teff + 50% all-purpose for milder flavor & texture)
4 cups filtered water
½ tsp salt
Optional: ¼ tsp instant yeast (to speed fermentation if desired)
Cooking
A few drops of neutral oil (optional, to prevent sticking)
Directions Mix the Batter
1
In a large bowl, whisk together teff flour (and all-purpose flour, if using) with water until smooth—no lumps.
Cover loosely with a cloth or plastic wrap.
Ferment the Batter
2
Let batter sit at room temperature for 24–72 hours .
Stir once daily. The batter will bubble and smell slightly sour.
Longer fermentation = more tang.
If desired, add instant yeast to shorten fermentation to ~8–12 hours.
Prepare to Cook
3
When ready to cook, gently pour off any surface liquid.
Stir in salt .
Batter should be pourable—similar to thin pancake batter. Add a splash of water if too thick.
Cook the Injera
4
Heat a large nonstick skillet or mitad over medium-high heat.
Lightly grease if not nonstick.
Using a ladle, pour batter in a spiral motion from the outside in, tilting pan to spread thinly.
Cook uncovered for 2–3 minutes until bubbles form and surface looks set.
Do not flip—injera is cooked on one side only.
Transfer to a clean cloth or plate and cover to keep warm.
Repeat
Serve
Storage
7
Store at room temperature, wrapped in a clean cloth inside a plastic bag, for up to 2 days .
Refrigerate for up to 5 days or freeze for up to 2 months (separate with parchment).
Tips & Variations
8
For softer injera: Cover skillet with a lid for 30 seconds while cooking.
For gluten-free: Use 100% teff flour.
To speed fermentation: Use warm water and add a pinch of yeast.
Traditional injera batter is sometimes mixed with a small portion of old batter (like a sourdough starter) for consistency in flavor.
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