We are discontinuing website orders for 24-48 hrs while we prepare for website upgrades. All orders already placed will be fulfilled as usual. New orders will be accepted once the website upgrades are completed.

Maskal Teff, TeffCo, injera, teff, Ethiopian bread

How To Make Authentic Injera

Ethiopian and Eritrean Fermented Flatbread

Play Video

What is Injera?

Injera is a traditional Ethiopian and Eritrean flatbread made using the flour from Teff grain. Teff has a symbiotic relationship with yeast, which allows the flour to be used as a starter, or in Amharic “Ersho,” without yeast additives. Many renditions of this simple starter use yeast, baking powder, mineral water, or even beer to speed up the process or enhance the results. 

Below is the traditional method using just water and Maskal Teff® flour.


Click here for printable recipe.

1: Starter

Everything you need to know about making the perfect injera starter.

2: Dough

Getting the right dough texture is crucial to the fermentation process.

3: Gelatinization

This is the secret to getting injera with a soft and porous texture.

4: Cooking

Here is our advice for pouring, cooking and storing your injera.

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Step 1: እርሾ | Ersho | Starter

How to Make an Injera Starter?

The injera fermentation process is very similar to that of sourdough and requires a starter (ersho) to be created approximately three days before mixing the batter. This time frame is an average and may differ depending on location and ambient temperatures. We suggest using a clear container when making the injera starter for the first time to observe the daily changes. Use our guide below to determine your starter’s peak readiness to get your starter to the desired stage.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

What You Will Need



  • Medium-sized, non-reactive container with lid
    – preferably clear and a wide opening for easy access
  • Whisk
  • Measuring cup or scale
  • Spoon

This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Maskal Teff, TeffCo, injera, teff, Ethiopian bread


Day 1

  1. Combine 1 cup of Teff flour with 2 cups of room temperature water in a container. (see Tips & Tricks for increasing or decreasing quantity of starter.)  
  2. Whisk until there are no clumps of flour and ingredients are thoroughly combined. You should see a thin foam film develop on the top.
  3. Seal the container store in a dark, dry room at around 70 degrees Fahrenheit. The warmer the room, the faster your starter will ferment. 
  4. Observe fermentation throughout the next three days, but do not touch or disturb the container.
Maskal Teff, TeffCo, injera, teff, Ethiopian bread.

Approximately 3 Days Later

  1. Open the container. You should see a foam film on the top as well as a layer of murky water above the settled flour.
  2. Discard the murky water layer and stir the starter making sure it is thoroughly combined.
  3. Your starter is now ready to use.
  4. To store, add water (about 3/4 cup for this ratio) and store in the refrigerator.

Refrigeration slows down the microbes and lessens their need to be fed. However, do not neglect your starter. If you don’t make injera frequently make sure to be adding teff flour periodically to maintain a healthy culture.

When is the Injera Starter Ready?

  • The dough is at its highest level of activity. If you nudge your starter, little air bubbles should shoot up to the top.
  • The water has separated, and foam has gathered on the very top.
Play Video
Maskal Teff, TeffCo, injera, teff, Ethiopian bread
Maskal Teff, TeffCo, injera, teff, Ethiopian bread