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.

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⭐ Ingredients

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

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⭐ 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.

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⭐ Serving Suggestions

Serve warm with:

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

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⭐ 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.

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⭐ 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.

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⭐ Similar Recipes

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