An authentic Injera recipe, the famous Ethiopian flatbread that makes the perfect accompaniment to a whole host of Ethiopian dishes, including Doro Wat, Sega Wat, Misir Wat, and Gomen!
If you’ve ever been to an Ethiopian restaurant – certainly if you’ve ever set foot in Ethiopia – you will have heard of injera. It’s a sourdough flatbread unlike any other sourdough. It starts out looking like a crepe but then develops a unique porous and slightly spongy texture. The thin batter is poured onto the cooking surface, traditionally a clay plate over a fire though now more commonly a specialized electric injera stove, and the bottom remains smooth while the top develops lots of pores which makes it ideal for scooping up stews and sauces.
And that’s exactly how injera is used, as an eating utensil. And as a plate. And often in place of the tablecloth. A variety of stews, vegetables and/or salads are placed on a large piece of injera and guests use their right hands to tear portions of the injera which are used for gripping the food. The porous texture of the injera makes it ideal for soaking up the juices.
Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely consumed) between 4000 and 1000 BC. Its production is limited to only areas with adequate rainfall though so it’s relatively expensive for most African households. As such, many will replace some of the teff content with other flours like barley or wheat. For those who can afford it, injera made entirely of teff flour has the higher demand.
Injera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the national dish of Ethiopia.
Injera is likewise served with Sega Wat, the delicious beef version of Doro Wat.
There are different varieties of teff ranging from white/ivory to red to dark brown. In Ethiopia white is generally preferred and will also produce a 100% teff injera that is a lighter in color than what is shown in the first photo and preparation photos. I’m using 100% dark teff flour which produces a very dark injera with a deeper flavor.
The challenge is that if you’re looking for a specific type of teff and like to grind your own grains, most manufacturers don’t differentiate the teff type on their package labeling. It’s mostly an aesthetic preference though and for most baking I do with teff it really doesn’t matter either way. With the injera it will make a difference in the color though if that’s an important factor to you.
I have found only one brand that differentiates the types: Ivory Teff and Brown Teff. Maskal also makes an ivory teff flour.
Traditionally a clay plate, a mitad, placed over a fire is used for making injera.
A special woven basket, called a mesab, in which the freshly made injera are placed.
More commonly now specialized electric injera stoves are used. The most popular one in the U.S. is called the Heritage Grill. But unless you’re making injera constantly, a simple non-stick pan on the stovetop will do the job.
Read to make some injera?
And I don’t mean short-cut, one-day, cutting corners injera. I mean the real deal, authentic injera.
Authentic Injera Recipe
Let’s get started!
***IMPORTANT NOTE before we begin: Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you’re combining it with other flours. Gluten-based flours (e.g. wheat and barley) will yield a much different texture than 100% teff. In the pictures and recipe below I’m using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking.
You can buy pre-ground teff flour or grind your own. I like to grind my own grains because 1) the flour has far more nutrition because it’s fresher and the oils haven’t oxidized and 2) I have more control over the texture of the flour.
I use and LOVE the German-made KoMo Classic Grain Mill. It comes with a 15-year warranty. It’s a stone-grinding mill and you can grind grains as finely or as coarsely as you like. It’s an awesome piece of machinery and it’s just downright gorgeous!
You’ll need 2 cups of flour. I’m using all teff flour, and mine happens to be dark teff flour which will produce a very dark injera with a deeper flavor.
As mentioned above, using 100% teff flour is traditionally considered the most desirable (it also happens to be naturally gluten-free), but you can substitute part of it with other flours such as wheat or barley.
However, if you’re new to making injera I recommend substituting a portion of teff with barley or wheat flour as 100% is more challenging to work with.
Stir in 3 cups of distilled water (and the yeast if you’re using it).
I made two versions to show you the difference – both are identical but in one of them I added some commercial yeast (left) and the other one I didn’t (right). What that does is prevent the formation of wild yeast because the commercial, store-bought yeast dominates.
Loosely cover the bowls with plastic wrap so that air can still get in (but no critters can) – cheesecloth is also a great option. Let it sit undisturbed at room temperature for 5 days. You don’t have to let it ferment that long but at least 4 days is ideal and longer it ferments the deeper the flavor will be.
Note: Depending on what kind of flour you’re using, you may need to add a little more water if the mixture is becoming dry.
After 4-5 days both versions will be fizzy when you jiggle the bowl.
Notice the difference between the mixture prepared with commercial yeast (left) and the wild yeast mixture (right). The version made the traditional way allowing wild yeast to form is not only much darker in color, it has a film of aerobic yeast on top that you may initially think is mold but it isn’t. If your batter forms actual mold on it it will need to be discarded.
It looks disgusting, I know – like why would I eat this? But rest assured it’s perfectly normal. That isn’t mold, it’s aerobic yeast caused by the fermentation process. Going the traditional route of relying on wild yeast – a naturally fermented product – over commercial yeast results in an injera with a richer and more complex flavor. It’s the way injera has been made and enjoyed for centuries. Again though, if your batter forms actual mold on it, it will need to be discarded.
We’re simply going to discard this top layer and use what’s underneath.
Pour off the top layer and as much of the liquid as you can.
You’ll be left with a clay-like batter. Give it a good stir.
Bring 1 cup of water to a boil in a small saucepan. Scoop 1/2 cup of the fermented teff batter and stir it into the boiling water until the mixture is thickened. This will happen pretty quickly.
Stir the cooked/thickened batter back into the original mixture.
Add some water to the batter to create roughly the consistency of crepe batter. I added about 2/3 cup of water though this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
Heat a non-stick pan on medium. Depending on how good your non-stick surface is, you may need to very lightly spray it with some oil.
Coat the surface of the pan with a thin layer of injera batter. It should be thicker than making a crepe but not as thick as a pancake.
Continue to cook – bubbles will form, allow them to pop. Then cover the pan with a lid and turn off the heat to let it steam cook for a couple more minutes or so until cooked through. Be careful though, if you the injera cooks too long it will become gummy and soggy.
Remove the injera and repeat.
Enjoy!
Serve your homemade injera with our authentic Ethiopian:
Authentic Injera (Ethiopian Flatbread)
Ingredients
- 2 cups teff flour, brown or ivory , or substitute a portion of it with some barley or wheat flour
- Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with.
- 3 cups distilled water (fluoride and chlorine will both interfere with the fermentation process)
- Note: This method involves wild yeast fermentation. See blog post for details about using commercial yeast as a starter (you'll use about 1/4 teaspoon dry active yeast)
Instructions
- *See blog post for detailed instructions*NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in.
- In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
- In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
- Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.
- IMPORTANT NOTE: Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours. Gluten-based flours (e.g. wheat and barley) will yield a much different texture than 100% teff. In the pictures and recipe below I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking. Make your injera according to what you prefer.
Nutrition
Images of serving platter and woman cooking courtesy Maurice Chédel and Rob Waddington via CC licensing
Alison Haltom says
Thanks for a great step by step on the process. I’ve been doing a lot of research into Ethiopian cooking and find your recipe to be the most traditional. All the others have salt, yeast, various flours, etc. To all the people worried about mold, follow the steps and chill out! The fuzz is poured off and then the injera is cooked so there isn’t gonna be anything bad for you left. Just use common sense. I have been making my own kimchi for years, that’s eaten raw! Follow the steps and you’ll be fine. Thanks again for a great read.
Kimberly @ The Daring Gourmet says
Thanks, Alison, I appreciate the feedback. I do a lot of fermenting as well – grains and veggies, including sauerkraut. Kimchi is next :)
Alison Haltom says
Nothing funnier then waiting until you have people over to crack a jar of 5 day ferment kimchi.
I just started a batch of injera per your recipe, I’ll post something here in a few days and let you know how things went.
Alison says
My official review after trying your recipe!
This is a moody recipe and that is probably why a lot of people are questioning fuzz, bad smells, etc. Because this recipe to make injera relies on wild yeast it is going to be very unpredictable. Results will vary wildly based on things like climate, humidity, temperature, etc
After day 4 mine had a lot of white fuzz. Typically when making sourdough any mold is bad, a little can be ignored though. Despite the fuzz I proceeded. The result was a batter so sour it was pretty much inedible. Though when I took a quarter cup of it and mixed in 1 1/2 cups Teff and 3/4 cup water and let it sit 3 hours it produced the correct flavor, though it didn’t have any bubbles which really is no good.
I have since retained 1 cup of the original batch and added it to two cups Teff and a little water to see what happens.
I also started another batch and am going a more known route of adding 1/8 tsp active dry yeast and feeding it as one would a normal sourdough starter.
I think the traditional route might be a bit difficult for people with little or no experience with fermentation. I would advise those who are hesitant to try a recipe that either calls for a pinch of store bought yeast, or one that uses a gluten free starter. I found King Arthur flours sells online a gluten free starter and they recommend feeding it their ancient grains gluten free flour blend. Going that route you could make a much less temperamental starter then add it to Teff before making injera. A lot more predictable doing it that way!
Just my ten cents!
Kimberly @ The Daring Gourmet says
Thanks for you sharing your experience, Alison. Without a doubt, traditional fermentation (i.e., wild yeast fermentation) is an acquired taste. Just as some people open a jar of kimchi and begin to salivate, others will run the opposite direction! :) Injera is fully amenable to both traditional and more contemporary methods (i.e., the use of a commercial yeast starter).
Dianne says
I should have read ALL the responses before I tossed my batch. It smelled good yesterday (and still this morning after a 3 day ferment), but when I went to make it up there was a lot of white fuzz (mold) on it and no water on top. I tossed it all to try again and found the liquid was under the spongy top later. I’m not at all sure why that happened but if I’d realized a little fuzz was okay I would have skimmed the top and used the rest. Im going to give it another shot.
Kimberly @ The Daring Gourmet says
Hi Dianne, give the blog post itself a read, it discusses this in detail, pics included, in terms of what to expect and what is normal.
Dianne says
I did read it and my results were nothing like what was pictured or explained, but I did identify with some of the things that were said by others. I think I ground my flour too finely and it needed more water to start. I’m giving it another go and will keep trying til I get it right. I love Injera. :)
Kimberly @ The Daring Gourmet says
Hi Dianne, I’m really not sure. I grind my flour on the finest setting (super fine on the KoMo Classic Grain Mill) and the flour-to-water ratio is standard for injera recipes, and I’ve never had a problem. So it seems there are other factors at play here – humidity, room temperature, elevation/evaporation?
Kimberly @ The Daring Gourmet says
Also, Dianne, what kind of flour are you using? All teff or a combination of flours?
cakespy says
So glad I came across this recipe – I have been wanting to try to make this bread for ages!
Anonymous says
I LOVE YOUR EXPERIMENT. IF YOU USE THE GRILL INSTEAD OF THE PAN AND NOT USE ANY OIL, THAT WOULD WORK BETTER.
Karrie says
I started this recipe a couple days ago and it’s been sittig on my kitchen counter. There’s a very strong odor though. I imagine this is somewhat normal but it almost smells like my kitchen trash :-/ Was that how yours smelled?
Kimberly @ The Daring Gourmet says
Yes, that’s the smell of fermentation, Karrie :) As long as it’s not moldy it’s perfectly fine and normal. You’ll also notice it’s going to start getting fizzy after a few days when you jiggle the bowl.
Karrie says
Thanks! I ended up throwing that batch away because I think I mis-measured the teff (had to ground it into flour) so I’m going to try again.
Marquita Sozio says
The initial injefa is realy very dark. I have been eating Ethio foods for over 30 years and have never seen it this dark. It looks burned or overcooked. The injera served with food in the 2nd photo looks more like what our Ethio restaurants serve.
Why is your recipe so dark when cooked? Please advise. Thanks. Love your blog.
Kimberly @ The Daring Gourmet says
Hi Marquita, it’s because I’m using 100% dark teff flour. Most of what you get in Ethiopian restaurants will either be made with ivory teff flour or – more commonly – a combination of teff flour and a different flour (because it’s cheaper). I included different examples in my post (light versus dark) to show the options.
Erin @ The Speckled Palate says
I’ve never been to an Ethiopian restaurant, but now I really want to give injera a try. :) I love how you explain the whole process here, as well as the history of this flatbread!
Renee - Kudos Kitchen says
What a lovely flat bread. All those little nooks and crannies are incredible!
Anna @ Crunchy Creamy Sweet says
I am eager to try this flatbread recipe! It sounds delicious!
Amy says
My boys would love to ditch forks and use this instead!
Susanne says
I really have to object now. Never ever consume anything effected by mould.
That said, this image http://www.daringgourmet.com/wp-content/uploads/2017/02/Injera-prep-8.jpg does not show mould but aerobic yeast. Aerobic yeast thrives on various fermentations souch as sourdough, sauerkraut, any vegetable fermented by lactid acid etc.
You can easily tell the difference. If it smells like yeast, often unpleasantly like yeast, remove the film and continue. If it smells like mould, throw everything away and start all over again.
Kimberly @ The Daring Gourmet says
Susanne, thanks for clarifying the bit about the aerobic yeast. However, yes, it’s common in the process of making fermented vegetables like sauerkraut and kimchi for some mold to appear on top if some of the vegetables have been exposed to air above the liquid. And when that happens the experts advise that you simply remove the mold with the top layer and the rest of the batch below the brine is perfectly safe.
Susanne says
You’re right. There are beneficial moulds like the ones you need for making cheese. But there also are the ones which create toxins you don’t want to meet, in nuts f.ex. So the expert statement has to be differentiated. As it is difficult for a layman to see the difference, I stand by my point of view: if you’re not sure and if it smells like mould, discard it.
No need to stay away of fermentation, though. If it smells like yeast it’s ok.
Barry says
I tried this using wild fermentation, and it smelled beyond awful, but did not show signs of mold. The smell was even nauseating, so I discarded thinking that something went wrong. My husband suggested that he did not want to eat something that smelled like that. I’ve since made it by seeding it with domesticated yeast, and this smells more typical. I’m not sure if the first round was bad or if that is how the wild yeast smells, but the smell made me nauseous.
Kimberly @ The Daring Gourmet says
Hi Barry, fermented foods, especially grains, definitely take some getting used to – and some people will never get used to them. If the wild yeast ferment didn’t have mold then it was perfectly fine. Also, on a more comforting note, once it’s cooked it won’t taste like it smells ;)
DD says
Yup, the smell is horrible indeed. BUT the taste is surprisingly good, actually; don’t make the smell fool you. We prepared the batter (and we were impatient and only waited 1.5 days for fermentation) with my girlfriend and I was ready to call the emergency service when she tried the first batch :) Though, it does taste quite nice. And the cooked injera doesn’t smell like the batter, rest assured.
We failed to achieve the perfect texture, though that could be related to the short fermentation time. Thank you for the recipe!
Melissa Lewis says
This is ABSOLUTELY mold. Google mold vs yeast pics and info. My former employer from Addis Abba NEVER had this mold on top of her injera. ALWAYS looked like the one on the left..she just poured the liquid off and NEVER used store bought yeast, that’s not “wild”yeast there on right. A tip:yeast is colorless molds are usually blue green. I make homemade wines and also have yet to have mold on a ferment.
Kimberly @ The Daring Gourmet says
Hi Melissa, correct, molds (unless they’re the desirable white molds like on dry-cured meats) are generally dark as in blues, greens and blacks and they will generally form in blotches. What you’re seeing on the right is most definitely yeast, evenly distributed, and it is colorless/white (zoom in on the picture if you need to). For any of our readers with experience in fermentation, this will be easily recognizable as such. And yes, the picture on the right is wild yeast – no commercial yeast used. The picture on the left is made with commercial yeast which can inhibit the growth of wild yeast.
Bruce says
Hey there, long-time wild yeast homebrewer here. The picture on the right shows a wild yeast pellicle, probably Brettanomyces species (Google image search for “Brett pellicle” to see something similar). The stuff that looks like fuzz in the picture is a very wrinkly skin on top, if it were mold it would be clumps of fuzz or hairy strands. Tasty wild flavors!
Katerina @ diethood .com says
Wow, this is amazing!! Thanks for sharing!!
Patricia @ Grab a Plate says
This is so amazing! I love Ethiopian food, and I had never thought to try to make injera before. In fact, I had no clue it’s made with teff flour. Great post!
Brandy | Nutmeg Nanny says
Thank you so much for sharing! This is definitely something I’m going to try!
Krista says
Wow! This looks awesome! Love that you can make this at home! Love the step by step pictures!
Ashley @ wishes and dishes says
This is awesome that you made this at home! I love authentic recipes like this!