Injera
እንጀራ
Sour teff crepes — the plate and the bread. The first one sticks. The ferment is the flavour.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: እንጀራ.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 48 hr
- Total
- 48 hr 50 min
- Difficulty
- A bit of work
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Injera is a fermented teff batter cooked on a wide clay mitad or a non-stick pan into a spongy sour crepe. You eat wats off it and tear the edges to scoop. 100% teff is the highland one; a wheat blend is how a lot of diaspora kitchens get a bubble. Instant 'injera mix' exists. We write the soak.
Ingredients
- Teff, flour400 g
- Water700 ml
- Salt4.9 ml
- Wheat flour, wheat, if the batter will not bubble (optional)50 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Whisk teff and water. Cover loosely 2–3 days at room temperature until it smells sour and separates. Stir down.
10 minStep 2
A pourable batter, salt, optional wheat. Heat a wide non-stick pan. Pour a thin spiral from the outside in. Cover. Do not flip. Steam until the top sets and the holes stay, 2–3 minutes.
25 minTip: The first round is for the cook.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
100% teff → Half teff, half wheat
Easier bubbles. Less mineral sour.
Tips
- A starter from a previous batch helps. Shop injera is how weeknights happen.
- If it never sours, the room is cold. Give it another day.
History & culture
The communal table. Stews in the middle, injera underneath, hands, not a fork unless you need one.
Teff agriculture is highland Ethiopian and Eritrean. The sour ferment is the method.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Injera take?
48 hr 50 min all in — 20 min prep, 30 min cook, 48 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 rounds. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
100% teff → Half teff, half wheat. Easier bubbles. Less mineral sour.
Any tips from this recipe?
A starter from a previous batch helps. Shop injera is how weeknights happen. If it never sours, the room is cold. Give it another day.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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