Injera African Ethiopian Flat Bread
Discover the authentic flavors of East Africa with this traditional Injera Ethiopian Flatbread recipe! Made with nutrient-rich teff flour, this naturally gluten-free flatbread features a unique spongy texture and a delightful tangy taste thanks to its slow fermentation process. Perfect for soaking up the vibrant sauces and stews of Ethiopian cuisine, injera is both a staple and a star in any meal. With a light, crepe-like consistency and signature bubbly surface, this recipe offers a hands-on way to create a truly cultural dining experience. Whether served alongside Doro Wat, lentil stew, or sautéed vegetables, injera brings bold, wholesome, and unmistakably Ethiopian flavors straight to your table.
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Ingredients
- 2 cups Teff flour
- 1 cup All-purpose flour
- 3 cups Warm water
- 1 teaspoon Instant yeast
- 1 teaspoon Salt
Directions
Step 1
Step 1: In a large mixing bowl, combine the teff flour, all-purpose flour, and instant yeast.
Step 2
Step 2: Gradually add the warm water to the flour mixture while stirring, ensuring that no lumps form. Mix until a smooth batter is achieved.
Step 3
Step 3: Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for 24-48 hours to allow fermentation. The batter should develop a slightly tangy aroma and small bubbles on the surface.
Step 4
Step 4: Once the batter has fermented, gently stir in the salt. The consistency should be similar to thin pancake batter; if it is too thick, add a small amount of water and mix well.
Step 5
Step 5: Heat a non-stick skillet or injera pan over medium heat. Do not add oil to the pan.
Step 6
Step 6: Pour a ladleful of the batter onto the hot skillet. Swirl the pan to spread the batter evenly into a thin layer, similar to making a crepe.
Step 7
Step 7: Cook the injera until bubbles form on the surface and the edges lift slightly, about 1-2 minutes. Cover the skillet with a lid and continue cooking for another 1-2 minutes until the injera is fully cooked. It should not be flipped.
Step 8
Step 8: Carefully remove the injera and transfer it to a plate. Keep covered with a clean towel to retain moisture.
Step 9
Step 9: Repeat with the remaining batter, stacking the injera on top of each other and keeping them covered.
Step 10
Step 10: Serve warm or at room temperature alongside your favorite Ethiopian dishes like Doro Wat, lentil stew, or vegetables.
Nutrition Facts
| Serving size | (1089.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1326.9 |
| Total Fat 7.0g | 0% |
| Saturated Fat 1.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2391.6mg | 0% |
| Total Carbohydrate 268.4g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 4.6g | |
| Protein 43.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 449.7mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 1188.6mg | 0% |
Source of Calories