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How to Make and Enjoy Injera: A Taste of Ethiopia

Updated: Jun 28

Injera, a staple in Ethiopian and Eritrean cuisine, is more than just a flatbread—it’s a cultural experience. This spongy, slightly sour bread is made primarily with teff flour and is an essential accompaniment to rich stews and curries. Let’s dive into the process of making injera and explore its unique fermentation journey.


  • 1 cup teff flour

  • 2 cups water

  • 1/2 tsp instant yeast (optional)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tbsp apple cider vinegar (for a slight tang)


  1. Mix the Dry Ingredients:

  • Combine the teff flour (or flour mix), instant yeast (if using), baking soda, and salt in a bowl.

  1. Add Wet Ingredients:

  • Stir in the water and apple cider vinegar.

  • Whisk until the batter is smooth.

  1. Let the Batter Rise:

  • Cover the bowl and let it sit in a warm place for about 1 hour, allowing the batter to rise.

  1. Heat Your Pan:

  • Preheat a non-stick skillet over medium-high heat.

  1. Pour the Batter:

  • Pour a thin layer of batter into the skillet.

  • Swirl the pan to evenly distribute the batter.

  1. Cook the Injera:

  • Cook until bubbles form and the edges start to lift (about 30-60 seconds). Do not flip.

  • Once bubbles have popped, cover with a lid and turn off the heat.

  1. Steam Finish:

  • Let the injera steam cook for a few more minutes until fully cooked.

Fermentation Process:

  • Mix the teff flour and water in a glass or ceramic bowl (2:1 ratio).

  • Cover with a breathable cloth and leave it at room temperature for 2 days, undisturbed.

  • You’ll notice bubbles, expansion, and a tangy aroma after this fermentation period.

Serving Injera:

  • Serve injera warm alongside your favorite stews, lentils, or sautéed vegetables.

  • Tear off pieces and use them to scoop up the flavorful dishes—it’s customary to eat with your hands!

Remember, the secret to authentic injera lies in proper fermentation. Enjoy this taste of Ethiopia! 🌟

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