About this Dish
The foundation of Ethiopian cuisine — a large, spongy sourdough flatbread made from teff grain, used as both plate and utensil. Everything is served on the injera and eaten by tearing off pieces to scoop up stews. The fermented sourness balances the rich, spiced stews. Eating from the same injera is a gesture of community and trust.
IngredientsServes 4
🌾Teff flour, 2 cups
💧Warm water, 2½ cups (plus more if needed)
🧂Salt, ½ teaspoon
🫙Active sourdough starter or 1 teaspoon active dry yeast (optional, to kickstart fermentation)
🫧Baking powder, ¼ teaspoon (added just before cooking)
🛢️Neutral oil or cooking spray, a little for the pan
Method
1
In a large bowl, whisk together the teff flour and warm water until completely smooth with no lumps. If using yeast, dissolve it in a few tablespoons of the warm water first and let it foam for 5 minutes before adding.2
Cover the bowl loosely with a clean kitchen towel or plastic wrap and leave it at room temperature to ferment for 2 to 3 days. You will see bubbles forming and it will develop a pleasantly sour, slightly tangy smell — this is exactly what you want.3
After fermentation, the batter may have separated slightly with water on top. Stir it back together, then stir in the salt and baking powder just before you begin cooking.4
Heat a large non-stick skillet or flat griddle over medium-high heat. You want it quite hot — a drop of water should sizzle and evaporate immediately. Lightly grease the surface with a tiny bit of oil or cooking spray.5
Pour roughly ½ cup of batter onto the pan in a circular motion, starting from the outside and spiraling inward, then quickly tilt the pan to spread it thin like a large crêpe about 10 inches across. The injera should be thicker than a crêpe but thinner than a pancake.6
Cover the pan with a lid and cook for about 2 to 3 minutes. Do not flip — injera is only cooked on one side. It is ready when the surface is fully set, covered in tiny bubbles, and the edges begin to lift away from the pan.7
Slide the injera onto a clean plate and let it cool slightly before stacking. Repeat with the remaining batter, and serve the injera as a base for your favourite Ethiopian stews, letting everyone tear and scoop together.User Reviews
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