Injera

Name: Injera
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: Eritrean
Ingredients: 3 cups teff flour; 4 cups water; 1/4 tsp active yeast (optional for faster ferment); Pinch of salt; Water for adjusting batter

ዕንጀራ (in-JEH-rah)

Fermented Teff Flatbread

⏱ Prep Time 3 days

📈 Difficulty Hard

👥 Servings

🔥 Calories 181 kcal

The iconic spongy, tangy sourdough flatbread made from teff flour, serving as both plate and utensil in Eritrean cuisine.

Nutrition & Info

Protein 7.0g

Carbs 36.0g

Fat 1.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

large mixing bowl mitad (clay griddle) or non-stick pan ladle cotton cloth

Presentation Guide

Vessel: large round platter

Garnishes: none

Accompaniments: all stews and sides

Ingredients

3 cups teff flour
4 cups water
1/4 tsp active yeast (optional for faster ferment)
Pinch of salt
Water for adjusting batter

Instructions

1
Mix teff flour and water in a large bowl, cover loosely with cloth, and let ferment at room temperature for two to three days.
2
The batter is ready when it smells pleasantly sour and bubbles form on the surface, similar to pancake batter consistency.
3
Heat a large non-stick pan or mitad over medium heat, lightly oil the surface.
4
Pour batter in a thin spiral from the outside edge inward, cover and cook for two minutes until holes form on the surface.
5
Do not flip. The injera is done when the top is set and the edges lift easily from the pan.
6
Stack cooked injera on a plate with parchment between layers, and serve as the base for stews and sides.

💡

Did You Know?

A single meal in Eritrea can use up to four large injera: one as the plate, and three more for scooping.

Chef's Notes

Equipment Tips

large mixing bowl
mitad (clay griddle) or non-stick pan
ladle
cotton cloth

Garnishing

none

Accompaniments

all stews and sides

The Story Behind Injera

Injera is the heart and soul of Eritrean cuisine, an ancient fermented flatbread that has sustained the people of the Horn of Africa for millennia. Made from teff, a tiny grain indigenous to the Ethiopian highlands and Eritrean plateau, injera is unique in world cuisine as both plate and utensil. The fermentation process produces a distinctive tangy flavor and spongy texture that perfectly complements the rich stews it accompanies.

🕐 Traditionally enjoyed every meal 📜 Origins: Ancient, over 2000 years

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