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Lawrence D. Smith

Homemade Ethiopian Injera Bread

A traditional Ethiopian injera made from teff flour, rice flour, fermented starter, and water. The batter develops a mildly sour flavor and bubbly, spongy texture before being cooked into thin, flexible flatbreads. A quick yeast-based method is also included for a faster homemade version.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5
Course: Dessert
Cuisine: Ethiopian
Ingredients Equipment Method Notes

Ingredients
  

Starter
  • Needs 2 hours. If you already have sourdough skip the starter preparation and use the sourdough instead, in the same amount specified for the injera batter.
  • 60 g teff flour
  • 60 g rice flour
  • 200 ml water
  • ½ Tbsp active dry yeast
  • ½ Tbsp white sugar
Traditional Injera
  • 250 g teff flour
  • 250 g rice flour
  • 70 g Injera starter
  • 1 L tepid water
  • 1 tsp salt added at the final batter stage
  • Vegetable oil or ghee for cooking
Quick Injera
  • 250 g teff flour
  • 250 g plain flour or rice flour
  • 2 tsp dry active yeast
  • 1 tsp salt
  • 800 ml–1 L warm water
  • 125 ml very hot water just off the boil
For Adjusting the Traditional Batter, If Needed
  • 40 g rice flour if the cooked injera is too soft, sticky, or forms a lump
  • 2 –4 Tbsp water if the batter is too thick or dry

Equipment

  • Large ceramic or non-reactive mixing bowl
  • Kitchen paper or clean kitchen towel
  • Loose-fitting lid or cling film
  • Wooden spoon
  • Small saucepan
  • Blender
  • Measuring cups and spoons
  • Liquid measuring jug
  • Large non-stick flat griddle, frying pan, Indian tawa, or non-stick electric griddle
  • Pan lid
  • Large, wide spatula
  • Plate for stacking the cooked injera

Method
 

Traditional Injera
  1. Prepare the Starter: Combine the teff flour, rice flour, active dry yeast, white sugar, and water in a large ceramic bowl. Mix thoroughly until evenly combined.
  2. Rest the Starter: Cover the bowl with kitchen paper and place it somewhere warm for 2 hours so the starter can rise.
    During cold weather, the oven light can be switched on and the covered starter placed inside, but do not turn the oven on. An airing cupboard can also be used as a warm location.
  3. Combine the Fermented Batter: Place the teff flour and rice flour in a large bowl. Add 70 g, or about ½ cup, of the prepared starter.
  4. Build the Thick Batter: Gradually mix in 250 ml, or 1 cup, of the tepid water using a wooden spoon. Continue adding the remaining water a little at a time until you have a very thick batter that resists the spoon.
  5. Ferment the Batter: Cover the bowl with kitchen paper or loosely cover it with a lid. Leave the batter on the kitchen counter for 2–3 days so it can ferment.
    In a warm climate, 2 days may be enough; in cooler conditions, it may require the full 3 days, and sometimes up to 4 days. Begin checking after 1 day if the batter is kept somewhere warm.
    The batter is ready for the next stage when a clear liquid layer has formed on top and bubbles are beginning to appear. A sour aroma similar to sourdough is also expected at this stage.
Make the Injera Absit
  1. Drain the Surface Liquid: Once the fermented batter has reached the correct stage, pour off the liquid that has collected on top.
  2. Boil the Water: Place 250 ml, or 1 cup, of water in a small saucepan and bring it to a boil over high heat.
  3. Cook the Absit: Add 80 ml, or ⅓ cup, of the fermented injera batter to the boiling water while stirring continuously. Keep stirring until the mixture becomes a thick, porridge-like batter.
  4. Cool the Absit: Remove the saucepan from the heat. Transfer the cooked absit to a bowl and allow it to cool to almost room temperature, which takes about 1 hour.
Prepare the Final Injera Batter
  1. Blend the Batter: Once the absit has cooled, place portions of the original fermented batter together with portions of the absit into a blender. Work in 2–3 batches and blend until smooth.
  2. Rest the Blended Batter: Return the blended mixture to the original fermentation container. Cover it loosely and leave it for another 1–2 hours, until plenty of bubbles have developed.
    If kept somewhere warm, this stage may be faster; otherwise, it can take considerably longer, potentially around 6 hours. The bubbles are an important indication that the batter is ready.
  3. Thin and Season the Batter: When the batter is bubbly, stir in 250 ml, or 1 cup, of lukewarm water together with 1 tsp salt. Mix thoroughly.
  4. Check the Consistency: Aim for a pancake-batter consistency. When you dip your fingers into the batter, it should run off while leaving a thin coating behind, similar to warm custard.
Cook the Injera
  1. Heat the Pan: Use a non-stick electric griddle if available. Otherwise, use a large non-stick flat griddle, frying pan, or Indian tawa. Heat the pan over medium-high heat.
  2. Transfer the Batter: Pour the prepared injera batter into a jug so it is easier to pour evenly.
  3. Pour the Injera: Once the pan is hot, begin at the outside edge and pour the batter from a height of about 6 inches, moving in a circular motion until the pan is completely covered.
    If necessary, tilt the pan quickly to fill any uncovered areas, although keeping the pan level is preferable.
  4. Watch for Air Pockets: After about 30 seconds, air pockets or holes should begin appearing across the surface.
  5. Cover and Cook: Cover the pan with a lid and continue cooking for 1–2 minutes, until the edge of the injera begins curling upward and the sizzling sound has reduced considerably.
    Thinner injera may be ready after about 1 minute, while thicker pieces may require 2–3 minutes.
  6. Remove the Injera: Use a large, wide spatula to gently lift an edge and slide the cooked injera onto a plate.
  7. Check the First Injera: Turn off the heat and examine the first injera. Use its texture to determine whether the remaining batter needs adjustment.
  8. Correct a Soft or Sticky Batter: If the injera is too soft, sticky, or has become a lump in the pan, transfer a small amount of batter to a blender. Add 40 g, or ¼ cup, rice flour and blend until smooth. Stir this mixture thoroughly back into the remaining batter.
  9. Correct a Thick Batter: If the injera is too thick or dry, stir in approximately 2–4 Tbsp water to make the batter slightly thinner.
  10. Cook the Remaining Injera: Continue cooking the remaining batter in the same manner, stacking each finished injera on top of the previous one on the plate.
  11. Reserve a Starter: If desired, reserve ½ cup of the batter as a starter for the next batch. Store it in the refrigerator for up to 1 week.
  12. Cool and Rest: Allow the cooked injera to cool to room temperature. Cover with cling film and let it sit for 1 hour before serving.
    The longer it rests, the softer and more flavorful it becomes; leaving it for a day is ideal and allows it to be prepared ahead of time.
  13. Freeze for Longer Storage: The finished injera can be frozen for up to 3 months.
Quick Injera
  1. Activate the Yeast: Place the dry active yeast in a large bowl with a small amount of the warm water. Stir to combine.
  2. Add the Flours: Add the teff flour, your choice of plain flour or rice flour, and the salt.
  3. Make the Batter: Gradually add more warm water while stirring with a wooden spoon. Continue until you have a smooth batter with the consistency of thick pancake batter. You may not need to use the entire amount of water.
  4. Rest the Batter: Cover the bowl with cling film and leave the batter to stand for 1 hour.
  5. Add the Hot Water: After 1 hour, stir the batter. Gradually pour in the 125 ml very hot water, just off the boil, while stirring continuously. Continue stirring until the mixture reaches the thick crêpe-batter consistency used in the traditional method.
  6. Rest Again: Leave the batter to stand for 20 minutes.
  7. Cook the Quick Injera: Proceed with the same pan-heating, circular pouring, covering, cooking, and removal method described for the traditional injera.

Notes

  • The traditional method requires several stages and 2–3 days of fermentation, so plan ahead before you begin.
  • A warm environment can speed up fermentation. In cooler conditions, the batter may need up to 4 days.
  • Look for a clear liquid layer, bubbles, and a sour aroma before moving on to the absit stage.
  • The final batter should resemble pancake batter and should leave only a thin coating on your fingers.
  • The first injera is useful for checking the batter consistency. Adjust the remaining batter if it is too soft, sticky, thick, or dry.
  • Keep the pan level while pouring whenever possible. Pour the batter in a circular motion, beginning around the outside.
  • The characteristic holes should begin appearing after about 30 seconds of cooking.
  • Cooked injera can be prepared ahead. Allow it to cool before covering and resting.
  • A portion of batter can be reserved as a future starter and refrigerated for up to 1 week.
  • Finished injera can be frozen for up to 3 months.
  • The nutrition information provided in the source is based on traditional injera and does not include cooking fat.