Maskal Teff, TeffCo, injera, teff, Ethiopian bread

How To Make Authentic Injera

Ethiopian and Eritrean Fermented Flatbread

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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.

1: Starter

The injera fermentation process is very similar to that of sourdough…

2: Dough

In a large sealable container. We suggest clear. 

3: Gelatinization

Absit is the gelatinization process, and one of the many…

4: Cooking

Once the small bubbles develop, your batter is now ready to cook.

Tips & Tricks

Twenty-five tips and tricks to make the best injera.

Step 1: እርሾ | Ersho | 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.

Use glass or food safe plastic containers and filtered water for best results.

What You Will Need


  • 1/2 cup (47g) Maskal Teff® flour
  • 1 cup (237g) lukewarm or room-temperature water


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

It is important to make sure the equipment is non-reactive, meaning it is high grade plastic, silicone, or glass. As you do not want other chemical reactions to occur offsetting the fermentation process.

Maskal Teff, TeffCo, injera, teff, Ethiopian bread


Day 1

  1. Combine 1/2 cup of Teff flour with 1 cup of room temperature water in a container. (see tips 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 shold 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 (abput 1/3 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 yourstarter, 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?

Your starter is ready to use when:

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