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
- 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 24 August.
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. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Photograph supplied by the editorial kitchen. (Editorial supply).
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. That is the time on this recipe, not a guess.
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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