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+ servings
5 from 1 vote
Prep Time
5 mins
Cook Time
10 mins
Rest Time
2 d
Total Time
15 mins

Injera is a sourdough flatbread, originally from East Africa, with a slightly spongy texture that is traditionally prepared with teff flour, but can also be made of millet flour.

Course: Bread
Cuisine: Djiboutian, Eritrean, Ethiopian, Somali, Vegan, Vegetarian
Servings: 10 loaves
Author: Vera Abitbol
  • ½ lb teff flour
  • ½ package active yeast
  • 1 pinch baking soda
  • 2 cups water (warm)
  • ½ teaspoon salt
  1. Mix all ingredients except salt in a blender for 1 minute.
  2. Add salt and blend again for 15 seconds.
  3. Put the mixture into a large bowl.

  4. Cover with plastic wrap and let stand for 48 hours in refrigerator.
  5. Heat a non stick pan or griddle at maximum temperature. Lightly oil.

  6. Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes.

  7. Remove the injera from the skillet and enjoy warm.