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Ethiopian Injera Bread


  • 1 1/2 cups ground teff or teff flour
  • 2 cups water
  • 1/8 - 1/4 teaspoon salt to taste
  • butter or oil for the skillet


  • In a small storage container, thoroughly mix teff with the water. Cover with an airtight lid and allow to ferment overnight or longer at room temperature. It could take as long as 3 days. It is ready when it has the consistency of thin pancake batter , bubbles, and has a sour taste to it.
  • Slowly stir salt into fermented batter.
  • Lightly oil a skillet (8 inches or larger)(or a larger one if you like) and heat over medium-heat.
  • Pour 1/4 cup of the batter into the bottom of the skillet. Then spread it around by turning and rotating the skillet in the air (like a crepe). The batter should be thicker than crepes but thinner than pancakes (so adjust poured amount accordingly).
  • Only cook on one side. It is done when holes form on the top and the edges begin to separate from the pan (this may take several minutes). Leave it alone but do not let it brown.
  • Remove and allow to cool. To prevent injera pieces from sticking together, place plastic wrap between each piece.
  • To serve, place one injera on a plate and top with your main dish or break off pieces and scoop up your main dish when eating. In Ethiopia it is often served with a spicy chicken recipe.