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How to make authentic injera

Ethiopian & Eritrean Fermented Flatbread Made with Teff Flour

እንጄራ ማብሰል

How to make authentic injera

Ethiopian & Eritrean Fermented Flatbread Made with Teff Flour

እንጄራ ማብሰል

What is Injera

What is Injera

Injera is a popular Ethiopian flatbread that’s a key component of Ethiopian and Eritrean cuisine. Made with a fermented batter of teff flour, water, and yeast, it’s known for its unique texture and slightly sour taste. Injera serves as the foundation for many Ethiopian dishes and is often used as a utensil to scoop up stews and vegetables. As a staple food and an essential part of Ethiopian culture and cuisine, injera is a must-try for foodies and fans of international cuisine alike.

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

All Materials

  • Medium-sized, non-reactive container with lid (preferably clear and a wide opening for easy access)
  • Whisk
  • Measuring cup or scale
  • Spoon
  • Large sealable container
  • Mixer (or use hands)
  • Saucepan
  • Mitad or flat frying pan (non-stick or add oil prior cooking and as needed).
  • Ladle
  • Flat mat (sefed) for lifting injera
  • A plastic or parchment paper covered placemat

All ingredients

  • 7 cup (188g) Maskal Teff Flour
  • 2 cups (473g) starter
  • 8 cups (1.89kg) lukewarm water
  • 2 cups (473g) water
  • 2-4 cups (473g-946g) of room temperature water
  • Non-GMO Project Verified
  • Prepared injera batter

More of a Visual Learner?

Watch the Videos

Injera tutorial videos

Watch Step 1

Step 1: Ersho | Starter

Watch Step 2

Step 2: Leet | Dough

Watch Step 3

Step 3: Absit | Gelatinization

Watch Step 4

Step 4: Injera Megager | Cooking Injera

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Recipes to try

Browse our recipe catalogue, containing more than 100 teff recipes!

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