Gluten-Free and Fermented Ethiopian Flat Bread: Try This Teff Flour Injera Recipe

Injera is a type of sourdough flatbread that is a staple food in Ethiopian and Eritrean cuisine. It is typically made from teff flour, which is a type of gluten-free grain that is native to the region.

How to make Injera - Ethiopian Flat Bread

To make injera, you will need the following ingredients:

  • 2 cups of teff flour
  • 2 1/2 cups of water
  • 1/2 teaspoon of salt
  • Vegetable oil or cooking spray (for greasing the pan)

Here are the steps to make injera:

  1. In a large mixing bowl, combine the teff flour and water. Stir well to combine and make sure there are no lumps.

  2. Cover the bowl with a cloth and let it sit at room temperature for at least 24 hours. During this time, the mixture will ferment and develop a slightly sour taste.

  3. After 24 hours, stir the mixture again and add the salt. Mix well to combine.

  4. Heat a non-stick pan or griddle over medium-high heat. Grease the pan with a little bit of vegetable oil or cooking spray.

  5. Pour about 1/4 to 1/2 cup of the injera batter onto the hot pan. Use a circular motion with the back of a spoon to spread the batter into a thin, even layer.

  6. Cover the pan with a lid and let the injera cook for about 2-3 minutes, or until the surface is dry and the edges are starting to curl up.

  7. Remove the injera from the pan and repeat the process with the remaining batter.

In Ethiopian and Eritrean cuisine, injera is often served with stews or curries and used as a utensil to scoop up the food.


Until Next Time… Be Well!


1 Like