Bread

Ethiopian Injera

Name: Ethiopian Injera
Ingredients: 2 cups teff flour; 3 cups water; 1/2 teaspoon salt

A traditional Ethiopian sourdough flatbread made with teff flour, known for its spongy texture and slightly sour flavor.

🔥 90 cal🏷 Gluten

About this recipe

A traditional Ethiopian sourdough flatbread made with teff flour, known for its spongy texture and slightly sour flavor. It’s a staple used to scoop up stews and salads.

Method

Tested in our kitchen

Mix the teff flour with water in a large bowl. Cover and let it ferment at room temperature for 1 to 3 days, until it bubbles and has turned sour.
Stir in the salt and adjust the consistency by adding more water if necessary; the batter should be thin.
Heat a non-stick skillet over medium heat. Pour a ladleful of batter in a swirl pattern to form a thin layer.
Cover and cook for about 1 minute or until holes form on the surface of the injera and the edges lift from the pan.
Remove and let cool on a clean cloth. Repeat with the remaining batter.

Courses: Dinner, Lunch, Bread & rolls

TagsDinnerLunchBread & rolls

Vegor

Recipes and reads tested in our own kitchen — no plugins, no ads, just plant-based cooking we actually make. Every guide here is written and edited by the vegan eating team.