Injera (Ethiopian Sourdough Flatbread)
A spongy, tangy fermented flatbread made from teff flour, used both as a plate and as edible utensil for scooping stews. It underlies every Ethiopian meal served in D.C.'s Little Ethiopia restaurants.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 130 kcal
Equipment
- •Large non-stick griddle or mitad
- •Fermentation container
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 1
- carbs
- 26
- protein
- 4
- calories
- 130
Instructions
- 1
Whisk the teff flour and water in a large bowl. Mix until you get a thin batter.
- 2
Cover loosely and let it sit at room temperature for 2-3 days. Stir once daily until it looks bubbly and smells sour.
- 3
Pour off the clear liquid that rises to the top. Stir in the salt.
- 4
Heat a large non-stick griddle over medium heat on your stovetop.
- 5
Pour the batter in a thin spiral from the outside edge inward. Cover the griddle in one smooth layer.
- 6
Cover with a lid and cook without flipping for 2-3 minutes. Stop when small holes cover the top and the edges lift.
- 7
Remove the flatbread and let it cool on a clean cloth. Repeat the process with the remaining batter.
- 8
Stack the cooled injera between layers of clean cloth until ready to serve.
Chef's tips
Let the batter sit for 2-3 days at room temperature. It is ready when it is thin, bubbly, and smells sour.
Storage
Store cooked injera wrapped in cloth or foil at room temperature up to 2 days, or refrigerate up to 5 days.
Reheating
Warm briefly, covered, in a low oven or steam lightly; avoid microwaving too long or it toughens.
Common mistakes to avoid
- •Not letting the batter ferment long enough, which makes flat bread without any tangy flavor
- •Cooking over heat that is too high, which stops the classic little holes from forming on top
Serving suggestions
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