Injera (Traditional Ethiopian Teff Flatbread)

Name: Injera (Traditional Ethiopian Teff Flatbread)
Ingredients: 300 g Teff flour (dark or white); 800 ml (room temp) Water; ½ tsp (optional) Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesInjeraEthiopiaTeffFermentedSourFromScratch

Injera (Traditional Ethiopian Teff Flatbread)

Nutrition (per serving)

200Calories

6 gProtein

42 gCarbs

1 gFat

1 gSugar

100 mgSalt

Ingredients

300 g Teff flour (dark or white)
800 ml (room temp) Water
½ tsp (optional) Salt

Method

In large bowl mix teff flour + 400 ml water → stir to smooth batter → cover loosely with cloth → ferment at room temp 3–5 days (stir daily) — batter bubbles and smells sour.
After fermentation, add salt + remaining 400 ml water → stir to thin pancake-like consistency (adjust water for thin batter).
Heat non-stick injera pan or large skillet over medium-high (mitad if available) → pour ½–1 cup batter → tilt to spread thin circle.
Cook 1–2 min until bubbles form and top dries (do not flip — injera is one-sided).
Remove → cool on clean towel → stack with parchment between to prevent sticking.
Serve with stews (wat) — spongy, sour Ethiopian teff injera flatbread.