Ethiopian injera

  • Time 30 minutes
  • Yield Makes: 4-6 Injera


    1 1/2 cups teff flour
    2 cups pure water
    1/2 tsp baking powder
    Coconut oil for pan
    1/4 tsp salt, or more to taste


    Place Teff flour in a large glass bowl, add water and stir well.
    Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be.
    After 24 hours, you’ll see that your batter is fermenting.
    Bring a pan to medium heat, and very lightly, coat the pan with coconut oil.
    Stir in the salt, and season with more taste if you like, until you can barely detect the saltiness. Also stir in the baking powder.
    Your batter will deflate when you stir it.
    Now pour enough batter into the pan to fill entire surface and cover with a lid, or if you don’t have a lid, use a cookie sheet.
    It’s important to keep a lot of moisture in the pan or the Injera will crack.
    You don’t flip Injera.
    It takes about 5-7 minutes to cook Injera. You’ll see the top bubble like pancakes and start to dry out. When the top is dry, and the edges begin to curl/dry, use a spatula to remove the Injera from the pan.
    Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter.
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