Injera Recipe

Injera Recipe

Injera Recipe

Hey there, my favorite food lovers! Today, we’re diving into the world of Ethiopian cuisine with a quick and mouthwatering injera recipe. Originating from the vibrant culture of Ethiopia, injera is a traditional flatbread that serves as a staple in Ethiopian households. Its unique sourdough flavor and spongy texture make it a delightful addition to any meal.

Brief History:

Injera has deep roots in Ethiopian history, dating back centuries. This sourdough flatbread is a crucial part of Ethiopian dining, often accompanying various stews and dishes. Its preparation involves fermented teff flour, which adds that distinct tangy taste loved by many.

Injera Recipe

Injera Recipe

Today, we're diving into the world of Ethiopian cuisine with a quick and mouthwatering injera recipe.
Prep Time 45 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Ethiopia
Servings 5
Calories 150 kcal


  • Mixing bowls
  • Whisk
  • Non-stick skillet or injera pan


  • Mix Dry Ingredients: In a bowl, combine teff flour, all-purpose flour, baking soda, and salt.
  • Add Water: Gradually whisk in water until you achieve a smooth, lump-free batter.
  • Fermentation: Allow the batter to ferment for at least 30 minutes. This step enhances the flavor and texture of the injera.
  • Cooking: Heat the skillet or injera pan over medium heat. Pour a ladle of batter onto the pan, swirling it to create a thin, even layer. Cook until bubbles form and the edges lift.
  • Serve: Once cooked, transfer the injera to a plate. Repeat the process until all the batter is used.


Keyword Injera Recipe

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Explore more Ethiopian delights by trying out Doro Wat (spicy chicken stew) or Kitfo (minced raw meat). These dishes complement the injera perfectly for a wholesome Ethiopian feast.

Ready to embark on an Ethiopian culinary adventure? Try out our quick injera recipe and explore the richness of Ethiopian cuisine in your kitchen.

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Frequently Asked Questions About Injera Recipe

What is Injera?

Injera is a sourdough flatbread that is widely used in Ethiopian and Eritrean cuisine. With its soft, spongy texture and slightly sour taste, it goes well with a lot of different foods, like soups and salads.

What are the main ingredients in Injera?

When you make injera, you mostly need teff flour, water, and a little yeast. The main thing that gives Injera its unique taste and texture is teff flour, which is made from the grain teff.

Is teff flour necessary to make Injera?

If you want to make real Injera, you need to use teff flour, which can be hard to find outside of Ethiopia and Eritrea. To make food that tastes and feels like traditional Injera, some recipes mix teff flour with other flours, like wheat or barley.

How long does it take to make Injera?

Because it needs to ferment, making injera takes some planning ahead of time. For the batter to get its sour flavour, it usually needs to ferment for at least 24 to 48 hours before it is cooked. The time it takes to cook each Injera is pretty short—usually only a few minutes per bread.

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Can I make gluten-free Injera?

There is no gluten in injera that is made with 100% teff flour. Teff is a grain that doesn’t contain gluten, so it can be eaten by people who are sensitive to gluten or have celiac disease. But it’s very important to make sure that none of the items or cooking surfaces are contaminated with gluten.

How do I cook Injera?

The usual way to cook injera is on a mitad or tawa, which is a big, flat griddle. The batter is put onto the hot surface and spread out thinly to make a big pancake in the shape of a circle. When bubbles appear on top of the Injera and the sides start to lift, it is taken off the griddle and left to cool.

Can I store leftover Injera?

Yes, you can keep extra Injera at room temperature for up to a few days in a container that doesn’t let air in. If you don’t want the Injera to dry out, wrap it in a clean cloth or paper towel. Alternatively, you can keep it in the fridge to make it last longer.

What dishes can I serve with Injera?

Many Ethiopian and Eritrean dishes, like Doro Wat (spicy chicken stew), Misir Wat (spicy lentil stew), and Atkilt Wat (spiced cabbage and potatoes), are eaten with injera. Because it’s soft, it soaks up the tasty sauces and juices of these foods perfectly.

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