Fermentation gives injera an airy, bubbly texture and a slightly sour taste, which is key to the flavor. Serve with Ethiopian messer wot, doro alicha, gomen and/or fossolia.

Alganesh Michael
Source: EatingWell Magazine, January/February 2018


Recipe Summary

35 mins
3 days


Ingredient Checklist


Instructions Checklist
  • Combine teff flour, barley flour, corn flour, self-rising flour and yeast in a large bowl. Slowly add water and whisk until no lumps remain. The consistency should be thinner than bread dough but thicker than crêpe batter. Cover and let stand at room temperature for 3 days.

  • Pour off the water that's risen to the top of the batter and reserve. Whisk the batter until smooth. If necessary, add the reserved water, 1 tablespoon at a time, until the batter is thin and pourable, like a slightly thicker crêpe batter. Cover and let stand at room temperature for 1 hour.

  • Heat a large cast-iron skillet over medium heat. Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer. The batter should spread easily. (If it's too thick, whisk in 1 tablespoon of the reserved water--do not add tap water.)

  • When small holes start to form in the batter, cover the pan and cook until the edges are dry and lifting up, about 45 seconds. Run a spatula underneath and transfer to a wire rack to cool. Repeat with the remaining batter. (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Do not stack the injera until completely cooled. Serve immediately or wrap in plastic until ready to serve.


To make ahead: Injera will keep for up to 2 days at room temperature or refrigerate for up to 1 week.

Nutrition Facts

216 calories; protein 6.5g 13% DV; carbohydrates 43.9g 14% DV; exchange other carbs 3; dietary fiber 5.7g 23% DV; sugars 0.2g; fat 1.7g 3% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 20.9IU; vitamin cmg; folate 43.2mcg 11% DV; calcium 82.8mg 8% DV; iron 2.9mg 16% DV; magnesium 24mg 9% DV; potassium 85.9mg 2% DV; sodium 131.6mg 5% DV.