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. Â It’s a sourdough flatbread unlike any other sourdough. Â It starts out looking like a crepe but then develops a unique porous and slightly spongy texture. Â 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. Â And as a plate. Â And often in place of the tablecloth. Â 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. Â 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. Â Its production is limited to only areas with adequate rainfall though so it’s relatively expensive for most African households. Â As such, many will replace some of the teff content with other flours like barley or wheat. Â 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. Â 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. Â 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: Â Ivory Teff and Brown Teff. Â 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. Â The most popular one in the U.S. is called the Heritage Grill. Â 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. Â 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. Â 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. Â It comes with a 15-year warranty. Â It’s a stone-grinding mill and you can grind grains as finely or as coarsely as you like. Â It’s an awesome piece of machinery and it’s just downright gorgeous!
You’ll need 2 cups of flour. Â 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). Â 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. Â Let it sit undisturbed at room temperature for 5 days. Â 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. Â Give it a good stir.
Bring 1 cup of water to a boil in a small saucepan. Â Scoop 1/2 cup of the fermented teff batter and stir it into the boiling water until the mixture is thickened. Â 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. Â I added about 2/3 cup of water though this will vary from batch to batch. Â The batter will have a sweet-soured nutty smell.
Heat a non-stick pan on medium. Â 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. Â 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. Â 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. Â 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
Unmesh says
Best set of instructions I have found online for making Injera so Thank You.
After taking half a cup of the batter and stirring it in boiling water, do you let it cool down before adding it back to the main batter?
Kimberly @ The Daring Gourmet says
Thank you, Unmesh! No, there’s no need to let it cool down, just add it to the main batter and stir quickly. Happy cooking!
Bob Cham says
I’ve made sourdough in several places around the country with mixed results. In Vermont and Virginia it all went swimmingly! When I tried the same thing in Houston, it turned green, even after several tries in different houses
Suzanne McLucas in “A Provencal Kitchen in America” writes “If you are unable to use the starter at least twice a month, add 1/2 teaspoon of sugar instead.” She also stores her starter in the bottom of the fridge. I’ve followed her advise for over 25 years with good success.
Argaw says
Your cooking time would have been shorter and your enjera softer have you used the heritage grill lid and covered the ejera as it cooked . The Ethiopians always cook enjera with the lid covered , never without it . If you use the cover you wipe it of any moisture from the previous enjera before using it again .
Anonymous says
Well, what a total unmitigated disaster that turned out to be. Everything was proceeding swimmingly, everything was culturing, fermenting and developing according to all the instructions and recipe… So came the moment to cook the bread – and all I ended up with, was a stodgy, porridge-like lumpy mess. Very disappointed. I don’t actually know whether I shall repeat the process, but if I do, I might try using yeast next time, and maybe incorporating other flour with it, as I have seen in some other recipes…. :0(
Alexandra Abraham says
Just a short update: The mixture seems successful, but it’s going a little dry… so I added a little bit more lukewarm (boiled and cooled) water, with a touch of kefir… and so far, so good. Still got bubbles, stil got that wonderful yeasty scent….
Alexandra Abraham says
Well, I began making this today with organic ready-milled Teff flour and boiled and cooled water (mindful of the chlorine advice!) but I halved the quantity, as it’s a first-time experiment. I used one-and-a-half cups of liquid, but I incorporated into this measurement, some home-made kefir to quicken the ferment a little – and it’s already working – ! The liquid is rising to the surface, the flour mix is settling, and there are bubbles and ‘pits’ clearly visible; the mix also has that yeasty smell, which I think is a good sign… I will ferment for 2 days and see what happens…. Watch this space – !
Rose says
Hi Kimberly
My name is Rose Alemayehu Poulsen.I born and raised in Ethiopia.I Lived and traveled to Middle East and Europ ( Bahrain, Cyprus, Denmark, Norway and Estonia). I was in the United States from 2012 -2015), Seattle. I studied Culinary Arts at Edmonds Community College.Now, I am back to the Faroe Islands (home). I have friends in Lynnwood, Edmond and Balard. I have been a few times at Ethiopian restaurants (North Seattle) when was in Lynnwood. I enjoyed Injera and some of Ethiopian dishes.
I was surprised to see Ethiopian foods on pinterest.
You are an amazing woman. I love what you are doing. It is interesting that you are cooking Ethiopian foods from scratch in Seattle. I am going to try some of your recipes.
Kimberly @ The Daring Gourmet says
Thank you for your kind words, Rose, and for sharing your experiences. I’m glad you found our site and hope you enjoy the recipes you try. Friendly greetings to the Faroe Islands!
Ryan says
Alright, this took some practice, definitely not what I’d call a beginner’s recipe. But I finally got it and I’m glad I didn’t give up because it’s awesome! The ratio of flour to water worked well for me and using dark teff my injera turned out as dark as in the pictures.
Tara Pearce says
It’s a shame you didn’t take pictures of the fermentation process ): I’m currently on Day 2 of ferment and while I think? I’m getting yeast (it’s white and smells pretty pungent and yeast-y), it’s not liquidy at the top yet so I’m not sure if I should add more water or what D:
Max says
Professional brewer here. That is not mold on top, nor is it completely yeast. The film on top is likely a mix of wild yeast and several bacteria from the Lactobacillales order. These bacteria are perfectly healthy to consume, and are what grant sourdough, sauerkraut, kim chi, sour beer, etc. their characteristic sour taste. As long as it is not “fuzzy” like a pile of dust it should not be mold. Mold is a catch-all term for several families of fungus. So, eat on!
Kimberly @ The Daring Gourmet says
Thanks for the insights, Max!
Tim Wiedman says
This took a little practice to get the hang of but it turned out delicious. I didn’t add commercial yeast, I instead relied on the wild yeast, let if ferment for 4 days (it was quite fizzy and with a strong though not unpleasant smell). I followed the directions as written and my injera had a really nice, complex flavor. Thanks for this great tutorial.
William Jones says
Great info and recipe, question though, could the wild yeast from teff be used in the same way as active yeast? Can it be used ad a leavening agent?
Kimberly @ The Daring Gourmet says
Hi William, you mean can you use the leftover fermented liquid in other recipes? Active yeast usually comes in dry granule form or as a “cake” of fresh yeast, so you wouldn’t be able to use this liquid as a direct substitute for a recipe calling for dry active yeast. You could certainly use it though to kickstart fermenting a different batch of grains.
Erin says
Thank you sooo much!
I first tried Ethiopian food as an 8th grader on a class field trip after reading Chinua Achebe’s Things Fall Apart(yeah, Nigerian, but I’m glad we got Ethiopian food!) About 15 years ago I decided to try and cook Ethiopian on my own. There was one cookbook available through inter library loan and the recipes fed 20 people! I wasn’t able to find Berbere in quantities less than 20lbs! I tried getting recipes from an Ethiopian coworker, but she found me so clueless she just decided to feed me rather than teach me! So I gave up my dream, but now there is SO much more information out there for home cooks! whoohoo!!
I’m gluten free and have found most restaurants here mix Teff with buckwheat to make their injera. I can’t wait to try this out!
RBE says
Hi Kimberly, I took my 7-day old batter and tried to make the injera. Knowing how thick it should be, how hot the pan should be and how long to cook it is obviously an art form. The first try was too thick and bubbles didn’t form on the top, the bread was thicker than a pancake. It formed bubbles on the bottom, but they were small…and it was a bit on the gooey side inside. Also, the pan might not have been hot enough. I watered the batter down. The next one was too thin. The bubbles were very small and it was on the fragile side, thin as a crepe. So I thickened the batter by scooping a bit and thickening it in hot water the way you describe in the initial preparation. The next difficulty was determining how long to cook it. I got the pan hotter, the batter bubbled as it hit the pan. But not so many bubbles broke through to the top. Then, as it cooked, I noticed that cracks were forming on the top, so I covered the pan at that point. When I flipped it out onto a plate, the part closest to the pan looked like your picture, but the other side was flat and leathery looking. (The top while cooking). The texture seemed a bit rubbery-leathery, not spongy. The next try the pan was maybe too hot and it cooked a bit fast and it stuck a bit leaving patches without the holes, showing the gooey looking stuff beneath. I turned down the heat (gas stove) and tried again. The result was closer to the picture you show, but only on the side closest to the pan. The other side always seems to look smooth with few bubbles that go through.
Are you supposed to cook it uncovered until the top surface starts to form cracks and then cover? I’m not sure I am cooking them long enough, but when I cook them more, they start to stick to the pan (even with spray oil on no-stick pan) or they will burn. If I cook them less, they seem a bit rubbery. Is this the texture of the bread? I haven’t seen the real thing so I have no idea!
The taste was fermenty and sour as one would expect. Not unpleasant, but the best part was the edges where there was still some crispiness and that had a nutty taste with the sour. I guess I expected that it would be spongier, not leathery or rubbery. Not sure how to know when they are cooked, I’m afraid. :-/
Taste was probably correct….texture was not what I was expecting for a “bread”.
I’m sure I’ll do fine with the Doro Wat. That is regular cooking for the most part! ;-)
Kimberly @ The Daring Gourmet says
Hi RBE, I’m sorry this was a frustrating experience for you. I’ve done my best in showing step-by-step pictures of the process but even so, it’s one of those things that’s best taught and observed in person. In any case, yes, injera is something that takes practice and trial and error to get right.
RBE says
Perhaps if I could find a place that has it or a person around here who has made it, I would at least know when I had it right! Maybe it *was* successful and I just don’t know good injera when I see it.
If certainly was an interesting experiment, though.
What is the texture of the bread between the two surfaces?
When you cooked yours, did you see cracks form on the top surface? (Along with some bubbles)
If not, what might that indicate? Cooking too slowly and drying out? Cooking too quickly? Batter is too thick?
On average, how long do you cook them before covering? Do they start to look dry on the top?
Do the top and bottom of your injera look the same? I notice in one of your pictures, the one with the meal laid out on a large injera, the folded over parts look smooth. That is what mine looked like…smooth on one side, holes on the other. Since all your other pictures show the attractive textured side, it isn’t clear if *both* sides look like that or not.
That is the information I seem to be missing. Any help is greatly appreciated. 😊
Kirsty Zubrinich says
I had the exact same issues RBE. The fermentation part is easy, I just cant get the cooking bit right. Very frustrating when the instruction times are not given.
RBE says
If everything looks ok with the fermentation, (you jiggle the bowl and bubbles fizz to the top and the mixture smells yeasty) is there a problem with allowing the batter to ferment for 7 days? I realize that I won’t have time to make the bread until then!
I have prepared the berbere spice to make the Doro Wat, but that isn’t happening until tomorrow and today is day 6.
This is the first time I have tried this recipe or even had injera! The kitchen had a bit of a “cheese” smell, which I assume is from the fermentation. That started two days ago. However, when I lifted the plastic wrap and sniffed, it smelled yeasty….not like cheese. :-?
The mixture has a “texture”….it looks like the cooked bread….sort of. Crinkly… but water just under that layer. I did get the fizzy bubbly stuff, but that only shows up when I jiggle the bowl. Did you take the picture after agitating it a bit? My mixture has been “resting” comfortably on the counter and I did not disturb it until today when I read all of the reviews where people said they had problems. I don’t THINK I have a problem! Only the amount of time I have waited makes me wonder….
Kimberly @ The Daring Gourmet says
Hi, RBE! As long as the batter is fully under water it sounds like everything is as it should be. Yes, it fizzes/bubbles when it’s shaken, so that’s good. 7 days is technically fine, just know that it develops a stronger flavor/deeper ferment as time passes. I just made doro wat again for my family last night and it’s always a hit. Happy cooking!
RBE says
Ok, thanks so much for the quick reply. I’ll let you know how it all turns out! 😀
💕