Injera (Ethiopian Sour Flatbread) Recipe

Dairy free injera recipe

The Spruce / Ahlam Raffii

  • Total: 96 hrs 20 mins
  • Prep: 96 hrs
  • Cook: 20 mins
  • Servings: 4 to 6 servings

Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. In Ethiopian and Eritrean cuisines, vegetable, lentil, or meat dishes are served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the food.

While traditional injera uses all teff flour, most Injera recipes in the U.S. use a combination of teff and wheat flours, which may be why I prefer this recipe's result, which uses all-purpose flour with teff flour.

Ingredients

  • 2 cups teff flour
  • 2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 5 cups lukewarm water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free injera
    The Spruce / Ahlam Raffii
  2. In a large mixing bowl, combine the flours and salt until well mixed.

    Combine flour and salt
    The Spruce / Ahlam Raffii
  3. Add the water, stirring until combined.

    Add water
    The Spruce / Ahlam Raffii
  4. Cover loosely with a paper towel and let stand, undisturbed, overnight.

    Cover loosely
    The Spruce / Ahlam Raffii
  5. Gently agitate the mixture with a wooden spoon in the morning (there should be bubbles already forming on the surface, and the fermenting water should have risen to the top).

    Gently agitate
    The Spruce / Ahlam Raffii
  6. Cover again and let stand at room temperature, undisturbed, overnight. Repeat the process of agitating the mixture the following morning, and then one more round of overnight resting.

    Cover again
    The Spruce / Ahlam Raffii
  7. After 3 to 4 days, your injera should smell sour and be very bubbly, which means that it's ready! Stir the mixture until combined.

    Smell sour
    The Spruce / Ahlam Raffii
  8. Heat a large, lightly-oiled heavy-bottomed skillet over medium-high heat. Add about 1/3 cup of the batter to the skillet, forming a thin layer of batter over the pan. Cook until bubbles form on the entire surface of the flatbread (do not flip; only cook one side like a crepe).

    Heat a skillet
    The Spruce / Ahlam Raffii
  9. Using a metal spatula, remove the injera and transfer to a plate.

    Remove from pan
    The Spruce / Ahlam Raffii
  10. Repeat until all of the batter is used, adding oil to the skillet as necessary.

    Roll up
    The Spruce / Ahlam Raffii
  11. Serve with spicy vegetables, lentils, or meat dishes of your choice.

    Serve with spicy vegetables
    The Spruce / Ahlam Raffii

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