More than just a daily staple, injera is a deeply cherished part of life and communal tradition. Authentic injera is made with 100% teff flour and fermented over several days to develop its signature tang and airy texture.
With intention, care, and a little patience, preparing injera at home is more than cooking—it’s a way of experiencing a practice rooted in tradition, connection, and community.
Here's what you'll need to make injera at home:
Ingredients
Maskal Teff Flour
Water
Time & patience (the entire process takes at least 3 days, and may take several attempts before achieving your desired results)
Materials
Medium-sized, non-reactive container with lid (preferably clear with a wide opening)
Whisk
Measuring cup or scale
Spoon
Large sealable container
Mixer (or you can use your hands)
Saucepan
Mitad or flat frying pan (non-stick or add oil prior cooking and as needed).
Ladle
Flat mat (called a sefed) for lifting injera
A plastic or parchment paper covered placemat