100% Authentic Injera (Ethiopian Fermented Flatbread)


  • 2 cups of teff flour (I used brown)
  • 3 cups of water
  • 1/4 teaspoon of active dry yeast
  • A very small amount of oil for pan


In a large mixing bowl, whisk together all ingredients except for the oil. The batter will be filled with small bubbles, and a similar consistency to pancake batter. Loosely place a sheet of plastic wrap over it, so that can have air flow, but bug and dust are kept out. Let it sit for 4-5 days. (The longer it ferments, the stronger the flavor will be.)

Remove the plastic wrap. You will likely have a layer of aerobic yeast. It will be a brownish, bubbly liquid gathered at the top of your batter. Do not be alarmed, as it is perfectly normal. But in the unlikely situation that there is mold (would be fluffy and white with greenish spots), it should not be used.

Bring about 1 cup of water to a boil in a saucepan. Stir in about 1/2 cup of your batter and cook it for a few minutes until thickened. Stir the thickened batter back into your bowl of batter. Add water little by little until it becomes a tiny bit thinner than pancake batter.

Heat a large pan to medium heat with your oil. Spread the batter all the way to the edges of your pan using a ladle. It should be a tiny bit thicker than crepes. Let it cook until the top is mostly dry and then cover the pan with a lid or aluminum foil, turn the heat off, and let it sit for 10 minutes. Use a spatula to transfer to a big plate. Enjoy!!

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