Injera Recipe

Activate yeast

In a small bowl, combine 1/4 cup warm water (about 100–110°F / 38–43°C), the sugar, and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If using instant yeast, you can skip this step and add it directly to the flours.

Mix flours

In a large bowl, whisk together the teff flour and the all-purpose flour (if using) until evenly combined.

Combine batter

Pour the activated yeast mixture and the remaining warm water (about 2 3/4 cups minus the 1/4 used for yeast) into the bowl with the flours. Whisk until a smooth, pourable batter forms — similar to crepe batter but slightly thicker than pancake batter. Scrape down the sides and ensure no dry flour pockets remain.

Ferment

Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let batter sit at room temperature for 18–48 hours to ferment. A mildly sour aroma is normal; longer fermentation (up to 48 hours) yields a tangier injera. Stir once with a spatula after 12–24 hours to incorporate air.

Adjust consistency and salt

After fermentation, stir in the 1 tsp salt. If batter is too thick to spread thinly, thin with up to 1/4 cup additional water until it pours smoothly and forms a thin film when poured. If batter is overly thin, add a tablespoon of teff flour and rest 15–30 minutes. Taste a small spoonful to confirm mild sourness and adjust salt if needed.

Preheat pan

Use a 10–12 inch nonstick skillet or a traditional mitad/griddle. Place over medium heat and allow it to preheat for 3–5 minutes until hot but not smoking. To test, sprinkle a few drops of water — they should sizzle and evaporate quickly.

Oil the pan

Lightly brush or wipe the cooking surface with a thin film of neutral oil using a paper towel or pastry brush. Too much oil will prevent the characteristic holes (eyes) from forming.

Pour batter and cook

Stir the fermented batter gently. Pour (or ladle) about 1/3 to 1/2 cup of batter into the center of the hot pan, tilting and rotating the pan immediately to spread the batter into a thin, even circle about 8–10 inches in diameter. (If batter is thick, pour and use the back of a spoon to spread quickly.) Cover the pan with a lid or a large pot to trap steam; cook 2–4 minutes until the surface is filled with small holes (eyes) and the top is matte and set. The injera should be fully cooked through but not flipped — traditionally only the top is cooked by steam.

Remove and cool

Use a spatula to gently lift the edge and peel the injera off the pan. Transfer to a cooling rack or a plate lined with a clean towel. Repeat cooking with remaining batter, brushing the pan lightly with oil between batches if needed. Stack injera with parchment or cloth between pieces to retain moisture and prevent sticking.

Serve or store

Serve warm or room temperature as a base for stews and salads. Leftover injera keeps in an airtight container in the refrigerator for up to 5 days; reheat briefly on a hot pan or steam under a lid to revive softness. For longer storage, freeze stacked between parchment for up to 2 months.