Ethiopian teff bread, commonly known as injera, is a soft, tangy flatbread made from teff flour and water, fermented into a pourable batter and cooked on a hot griddle. This home version uses a tiny amount of yeast to help the batter ferment reliably; recipes and fermentation methods vary by household and region, and injera is traditionally served as both bread and an edible base for stews.
Ingredients
- 2 cups (240 g) teff flour, preferably finely ground
- 2 1/2 cups (600 ml) lukewarm water, for mixing the batter
- 1/8 teaspoon (0.4 g) instant yeast
- 1/2 cup (120 ml) room-temperature water, for adjusting the batter after fermentation
- 1/2 teaspoon (3 g) fine salt
- 1/4 teaspoon (1 g) baking soda
Teff is a small-grained cereal traditionally milled into the flour used for injera. It is increasingly available in supermarkets and is easy to find at many African or specialty food shops. If you cannot get teff flour, substitute finely ground buckwheat flour for a similar earthy flavor, or use a gluten-free all-purpose flour blend for a milder, less traditional result; both substitutions change the taste and texture, and the batter may need a little more or less water. For a more traditional fermentation, use about 1/4 cup (60 ml) active ersho, or saved injera starter, in place of the instant yeast. The starter is a fermented teff batter kept from an earlier batch. This recipe uses yeast as a practical alternative, not as a claim that every injera is made the same way.
Instructions
- Mix the batter. In a clean glass, ceramic, or food-safe plastic bowl, whisk together the teff flour, instant yeast, and 2 1/2 cups (600 ml) lukewarm water until no dry pockets remain. The mixture will be thin, similar to crepe batter. Scrape down the sides, cover the bowl loosely with a lid or a clean cloth, and leave room for the mixture to expand.
- Ferment for 24 hours. Leave the covered batter at room temperature, ideally somewhere around 68–75°F (20–24°C), for 24 hours. It should develop a pleasantly sour, fermented aroma and may show small bubbles or a thin layer of liquid on top. A little separation is normal. If the room is unusually warm, check it earlier; fermentation can move faster in heat. Do not use batter that has developed fuzzy mold or an unpleasant rotten smell.
- Stir and adjust. After fermentation, stir the batter thoroughly, folding any liquid on the surface back in. Whisk in the 1/2 cup (120 ml) room-temperature water, salt, and baking soda. The finished batter should pour easily and spread in a thin, even layer when tilted. If it seems thick, add water 1 tablespoon (15 ml) at a time. If it is very watery, whisk in 1 tablespoon (8 g) teff flour and give it a minute to hydrate before deciding whether to add more.
- Preheat the cooking surface. Heat a large nonstick skillet, crepe pan, or well-seasoned flat griddle over medium heat for several minutes. A drop of water should sizzle gently and evaporate, rather than skitter violently across the surface. Injera is usually cooked without oil, so begin with a clean, dry pan. If your pan tends to stick, wipe it with a very thin film of neutral oil and then wipe away any visible excess.
- Pour the first injera. Stir the batter from the bottom before each pour. Lift the pan from the heat and pour about 1/3 cup (80 ml) batter into the center for an 8-inch (20 cm) round. Quickly tilt the pan in a circle so the batter spreads into a thin layer. Adjust the amount slightly for your pan: the goal is a flexible flatbread, not a thick pancake.
- Cook covered until set. Return the pan to the burner and cover it with a lid. Cook for about 2–3 minutes, until the surface is no longer wet, small holes have formed across the top, and the edges begin to lift. Injera is generally cooked on one side only, so do not flip it. If the center remains glossy, cover the pan again for another 20–30 seconds.
- Cool and repeat. Slide the injera onto a clean plate or cooling rack and let it cool flat. Do not stack hot pieces, as trapped steam can make them gummy. Stir the batter and repeat with the remaining mixture, allowing about 2–3 minutes per round. Keep the finished breads loosely covered with a clean towel once they are cool. This quantity makes about eight small injera, depending on the pan and how much batter you use.
- Check the texture as you go. The first round is a useful test. If it is too thick or has few holes, thin the batter with a spoonful of water and check that the pan is not too cool. If it tears as you lift it, let the next one cook a little longer, or make it slightly thicker. A good home injera is tender and flexible, with visible holes and a lightly tangy flavor.
Tips
- Use a steady, moderate fermentation temperature. A cool room can slow the batter, while a very warm spot can make it sharply sour. If your kitchen is cold, place the covered bowl in an unheated oven with the oven light on, but check the batter rather than relying only on the clock. Avoid setting it near a hot appliance.
- Do not overwork the batter after fermenting. Stirring it smooth and incorporating the surface liquid are helpful, but you do not need to beat it vigorously. Gentle mixing keeps the batter easy to pour and helps you judge its consistency accurately.
- Use the first round to tune the pan. A pan that is too hot can set the bottom before the top develops holes; one that is too cool can leave a dense, sticky bread. Adjust the burner a little at a time and wait briefly for the pan to respond before pouring another round.
- Keep utensils clean and avoid cross-contamination. Use a clean spoon for the fermenting batter, and do not return cooked injera to a plate that held raw batter. If you need to pause, refrigerate the batter rather than leaving it at room temperature for an extended period after fermentation.
Serving Suggestions
Serve injera at room temperature or just slightly warm, arranged on a large platter with Ethiopian stews and vegetables. Doro wat, a spiced chicken stew, and misir wat, a lentil stew, are familiar pairings; gomen, made with cooked greens, and sautéed cabbage or carrots also work well. Recipes and combinations differ across families and regions, so use the flatbread with the stews you enjoy rather than treating one specific platter as mandatory.
For a shared meal, lay one injera on the serving platter and spoon portions of stew onto it, leaving some bread visible around the edges. Tear additional injera into manageable pieces for scooping. The holes and soft texture help the bread hold a little sauce. If you are serving several dishes, place wet stews apart from one another so each portion keeps its own flavor and the bread does not become soggy before people begin eating.
It also works as a simple accompaniment to bean dishes, roasted vegetables, or a bowl of soup. If you prefer individual portions, fold or roll each injera and serve it beside the meal. Offer extra bread for anyone who wants to scoop up the remaining sauce.
Variations
Use a traditional starter. If you already have active ersho, replace the instant yeast with 1/4 cup (60 ml) starter. Because starter strength and sourness vary, the batter may ferment at a different pace; look for bubbles and a pleasantly tart aroma instead of assuming the clock will be exact. A starter-based batter is closer to many traditional methods, while the yeast version here is designed for cooks starting without saved batter.
Blend teff with another flour. Some home cooks use a blend to make the flatbreads easier to handle. Replace up to 1/2 cup (60 g) of the teff flour with rice flour for a milder taste, or with all-purpose wheat flour for a more elastic, less traditional bread. Wheat flour contains gluten, so that version is not gluten-free. Start with the same water amount, then adjust gradually after fermentation because different flours absorb liquid differently.
Make larger rounds. For a wider platter bread, pour about 1/2 cup (120 ml) batter into a larger skillet and spread it thinly. It may need an extra 30–60 seconds under the lid. Larger rounds can be more delicate to lift, so use a thin flexible spatula and let the bread cool a little before moving it.
Adjust the tang. A slightly shorter ferment can produce a milder flavor, while a longer ferment generally tastes more sour. This recipe is timed for 24 hours; if you want to slow the process after that point, cover and refrigerate the batter. Bring it back toward room temperature and stir before cooking. Do not add sugar to mask an overly sour batch; check the fermentation conditions and shorten the time next time.
Storage and Reheating
Cool the injera before storing, then stack the pieces with small squares of parchment between them if they tend to stick. Place the stack in an airtight container or resealable bag and refrigerate within 2 hours of cooking. Properly refrigerated, cooked injera keeps for 3–4 days. Its texture will firm up in the refrigerator, and it may become slightly drier around the edges, but gentle reheating makes it more flexible.
To reheat one piece, sprinkle it lightly with water or cover it with a barely damp paper towel, then warm it in a covered skillet over low heat for about 30–60 seconds per side, or until pliable. A microwave also works: cover the bread with a damp paper towel and heat in short 10–15-second bursts. Avoid overheating, which can turn it tough. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer when practical, especially if serving a stack or a larger portion.
For longer storage, freeze the cooled breads in a sealed freezer bag with parchment between each one. They keep good quality for about 2 months. Thaw in the refrigerator or at room temperature, then reheat covered so they regain some softness. Do not leave cooked injera at room temperature for more than 2 hours, and discard pieces with visible mold or an off smell.
Frequently Asked Questions
Is injera the same as Ethiopian teff bread?
Injera is the best-known Ethiopian bread made with teff, though recipes vary and not every version is made with teff alone. This recipe makes a thin, soft, fermented flatbread inspired by teff injera. The small holes, sour aroma, and flexible texture distinguish it from an ordinary quick flatbread.
Can I make this recipe with 100% teff flour?
Yes. The ingredient list is entirely teff flour, and no wheat flour is needed. Teff-only injera can be more delicate than a flour blend, so spread each round carefully and let it cook until the top is set before lifting it. Check the packaging on your flour and any cross-contact statements if you need to avoid gluten.
Why did my batter not develop bubbles?
Yeast may be inactive, the water may have been too hot when you mixed it, or the room may be cool enough to slow fermentation. Lukewarm water should feel comfortable to touch, not hot. Check the batter after 24 hours for a sour aroma and a change in texture; if there is no sign of fermentation, do not try to compensate by adding a large amount of yeast at the end. Start again with fresh yeast and a clean bowl.
Why is my injera sticking or tearing?
A surface that is not fully nonstick, a pan that is too cool, or an undercooked center can all cause sticking. Make sure the pan is preheated, keep the batter layer thin, and wait until the top is dry and the edges lift before removing a round. If needed, wipe the pan with a very thin film of oil between rounds, taking care not to leave a pool of oil.
Can I make the batter ahead or ferment it longer?
Yes. After the 24-hour room-temperature fermentation, cover and refrigerate the batter for up to 2 days, then stir and bring it closer to room temperature before cooking. Longer room-temperature fermentation can make it too sour and is harder to predict because kitchen temperatures differ. If the batter shows mold or smells rotten rather than pleasantly fermented, discard it.
Is baking soda traditional in injera?
Methods vary. Some cooks use a portion of cooked batter, often called absit, to help create a light, hole-filled texture; others use different starter and fermentation practices. This accessible version uses a small amount of baking soda to help the fermented batter form holes on a home stovetop. You can omit it, but the flatbreads may be denser and less porous.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).