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injera recipe.

 


⭐ Injera Recipe (Ethiopian Flatbread)

Soft, slightly tangy, and naturally gluten-free — perfect with Doro Wat, Misir Wat, and more Ethiopian dishes.

Authentic Ethiopian Injera recipe made with teff flour, water, and natural fermentation. Soft, spongy, gluten-free flatbread perfect for serving with Doro Wat and other East African stews.

⭐ Ingredients

  • 2 cups teff flour
  • 3 cups water
  • ½ cup starter batter (optional but helps fermentation)
  • Pinch of salt
  • Oil for pan (optional)

⭐ Instructions

Step 1: Mix the Batter

  1. In a bowl, combine teff flour and water.
  2. Stir well to remove lumps until smooth.
  3. Cover and let it ferment for 1–3 days until bubbly and slightly sour.

Step 2: Prepare for Cooking

  1. After fermentation, add salt and mix.
  2. If the batter is too thick, add a little water — it should be pourable like crepe batter.

Step 3: Cook the Injera

  1. Heat a non-stick pan or injera pan over medium heat.
  2. Pour batter in a spiral motion to cover the pan.
  3. Cook only one side — bubbles (“eyes”) will appear on top.
  4. Once set and edges lift, remove from pan.
  5. Repeat for remaining batter.

⭐ Serving Suggestions

Serve warm with:

  • Doro Wat
  • Beef Tibs
  • Shiro Wat
  • Misir Wat (lentils)
  • Gomen (greens)

⭐ Tips for Best Results

  • Longer fermentation = more authentic sour flavor.
  • Use 100% teff for traditional injera, or mix with wheat for softer texture (optional).
  • Make sure the pan is very hot before pouring batter.

⭐ FAQs

1. Can I make injera without fermentation?

Yes, but it won’t have the traditional sour flavor. Add a little lemon juice as a shortcut.

2. Why doesn’t my injera have bubbles?

Your batter may be too thick or not fermented enough. Add water to thin it slightly.

3. Is injera gluten-free?

If made with 100% teff flour, it is naturally gluten-free.

⭐ Similar Recipes

  • Doro Wat Recipe
  • Misir Wat Recipe
  • Ethiopian Chicken Stew Recipe
  • Flatbread Recipes

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