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Injera Recipe: A Step-by-Step Guide to Ethiopian Flatbread

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If you’ve ever wondered how to make the perfect injera, you’re in luck. Injera is a spongy, slightly sour flatbread that’s a staple in Ethiopian and Eritrean cuisine. Made primarily with teff flour, it has a unique tangy flavor and a delightful texture.

Crafting authentic injera can be challenging, but it’s incredibly rewarding. The secret lies in allowing the batter to ferment properly. This gives the flatbread its distinct taste and characteristic bubbles.

You’ll find that injera pairs wonderfully with rich and flavorful stews, making it a versatile addition to your meal repertoire. Ready to get started? Let’s dive into the ingredients and steps you’ll need to create this delicious bread at home.

Exact Ingredients (+ Possible Substitutes)

When making Injera, the main ingredient is teff flour. This flour is key for the unique flavor and texture. If you can’t find teff flour, you can use whole wheat flour or a mix of all-purpose flour with buckwheat flour as substitutes.

Basic Ingredients

  • 2 cups teff flour
    • Possible substitutes: 1 cup whole wheat flour + 1 cup all-purpose flour
  • 2-3 cups water
    • Adjust as needed for batter consistency
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda (optional)
  • 1 teaspoon apple-cider vinegar (for slight tang)

Some recipes include yeast for quick fermentation. If you don’t have yeast:

  • 1 packet (1/4 oz) instant yeast
    • Substitute with: 1 teaspoon baking powder

Optional Ingredients

  • Sourdough starter for enhanced flavor
    • Substitute: Mix a teaspoon of active dry yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until foamy.

Mixing and Cooking

  • Mix the ingredients well until smooth.
  • Let the batter sit for fermentation (1 hour to overnight).
  • Cook on a hot skillet until bubbles form and pop. Steam for a couple of minutes by covering with a lid.

By understanding these ingredients and their substitutes, you can make Injera even if you lack certain items. Enjoy experimenting and savoring your homemade Injera!


Ingredients needed:

  • 1 cup teff flour
  • 1 cup all-purpose flour
  • 2 cups water
  • 1/2 tsp instant yeast
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp apple cider vinegar


  1. Mix the Dry Ingredients:

    • Combine the teff flour, all-purpose flour, instant yeast, baking soda, and salt in a bowl.
  2. Add Wet Ingredients:

    • Stir in the water and apple cider vinegar. Whisk until the batter is smooth.
  3. Let the Batter Rise:

    • Cover the bowl and let it sit in a warm place for about 1 hour, allowing the batter to rise.
  4. Heat Your Pan:

    • Preheat a non-stick skillet over medium-high heat.
  5. Pour the Batter:

    • Pour a thin layer of batter into the skillet. Swirl the pan to evenly distribute the batter.
  6. Cook the Injera:

    • Cook until bubbles form and the edges start to lift, about 30-60 seconds. Do not flip. Once bubbles have popped, cover with a lid and turn off the heat.
  7. Steam Finish:

    • Let the injera steam cook for a few more minutes until fully cooked.
  8. Cool and Serve:

    • Carefully remove the injera and place it on a clean towel to cool.

Enjoy your homemade injera with your favorite Ethiopian dishes!

Tips, Tricks & Storing

Consistency of the Batter

  • The batter should be thick enough to coat a spoon but still pour easily. If it’s too thin, the edges will be crispy. If too thick, it will be sticky and doughy.

Cooking Technique

  • Pour a thin layer of batter onto the skillet. Quickly tilt and swirl to spread the batter evenly.
  • Cover and cook until bubbles form and pop. Don’t flip it; remove it once the edges lift easily.

Preventing Stickiness

  • If the injera sticks to the skillet, make sure the skillet is hot enough before pouring the batter. Also, using a non-stick skillet can help.


  • Store cooked injera by layering them with parchment paper in between to prevent sticking.
  • Place them in a Ziploc bag and store in the fridge. They can last up to a week.
  • To freeze, place layers in a freezer bag. They can last up to three months.


  • Reheat in a pan over low heat or in the microwave wrapped in a damp paper towel for a few seconds.

Quick Fixes

  • If the batter is too thick, add a bit of water. If it’s too thin, let it sit in the fridge to let the water separate, then pour off the excess.

Recipe Variations & Serving Suggestions


Traditional Injera: Made with teff flour, water, and a starter. Prepare the batter and let it ferment for 2-3 days. This gives it a tangy taste.

Quick Injera: For a faster version, use a mix of all-purpose flour and teff flour. Add instant yeast and let the batter rise for about an hour.

Gluten-Free Injera: Use only teff flour or a mix of teff and rice flour to make a gluten-free version. This caters to those with gluten sensitivity.

Sourdough Injera: If you have a sourdough starter on hand, mix it with teff flour for a unique flavor. It speeds up the fermentation process, reducing the time needed.

Serving Suggestions

With Dips and Stews: Injera pairs well with Ethiopian stews like Doro Wat (chicken stew) or Misir Wat (lentil stew). These dishes are spicy and flavorful, complementing the slightly sour injera.

As a Wrap: Use injera as a wrap for various fillings. This could be vegetables, meats, or a combination of both. It’s a fun and tasty way to enjoy your meal.

Side Dish: Serve injera alongside your favorite salads or soups. The spongy texture helps soak up the flavors, enhancing your dining experience.

Breakfast Option: Top injera with scrambled eggs, avocado, or a simple yogurt spread. This makes for a hearty and nutritious breakfast.

Feel free to experiment with these variations and serving ideas to enjoy injera in different ways.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.