Spongy, tangy fermented teff flatbread
Ethiopian Injera
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
6
6 injera
Difficulty
Medium
Cost
Budget
$
Ethiopian Injera
Spongy, tangy fermented teff flatbread
★4.3(8)
The spongy, sourdough-like Ethiopian flatbread made from fermented teff flour. Injera serves as both plate and utensil — you tear off pieces to scoop up stews and salads.
15m
Prep Time
15m
Cook Time
30m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Injera is the foundation of Ethiopian cuisine — a large, spongy pancake with a pleasantly tangy flavor from natural fermentation. It is used as plate, utensil, and bread all in one.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Ethiopian Injera is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups teff flour
- 3 cups water
- 1/2 tsp salt
- A pinch of baking powder (for quick version)
- Water for adjusting consistency
- Oil for greasing the pan
Instructions
- 1
Mix teff flour and water until smooth. Cover and ferment at room temperature for 2-3 days (or use baking powder for a quick version).
- 2
The batter should be bubbly and tangy. Thin to a crepe-like consistency if needed.
- 3
Heat a large non-stick pan over medium heat. Lightly oil.
- 4
Pour batter in a spiral from outside to center. Cover and cook 2-3 minutes until the top is dry and full of bubbles.
- 5
Do not flip. Remove carefully and cool on a cloth. Stack with parchment between layers.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Teff flourBuckwheat flour or a mix of teff and all-purpose
Pure teff gives the most authentic flavor
FermentationBaking powder + apple cider vinegar
Quick method that mimics the tangy flavor
Tips & Storage
Pro Tips
For authentic flavor, ferment the batter 3 full days. The quick baking powder method works for weeknight cooking.
The pan must be covered so the top cooks from steam, creating the signature spongy eye pattern.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Stack with parchment and store in a sealed bag for 2-3 days. Freeze for up to 2 months.
Reheating
Microwave briefly under a damp paper towel or steam for 1 minute.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (0mg) · 6 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates1g
Fat32g
Fiber200mg
Sugar3g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is teff flour?
- A gluten-free grain native to Ethiopia, available at health food stores and online. It has a mild, slightly nutty flavor.
- Can I skip the fermentation?
- Yes, add a pinch of baking powder and a splash of vinegar for a quick version, though the flavor will be milder.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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