Extra Enjera Recipe

Mix flours and starter

In a large mixing bowl, combine 2 cups teff flour and 1 cup all-purpose flour (if using). Stir to blend evenly. Whisk in 1/2 cup active starter (or plain yogurt) until incorporated.

Add water to form batter

Gradually add 4 to 4 1/2 cups warm water, whisking or stirring to form a smooth, lump-free batter. The final consistency should be thin — similar to heavy cream or a slightly runny pancake batter that will spread easily across a pan.

Ferment

Cover the bowl with a clean towel or plastic wrap and leave at room temperature (70–75°F / 21–24°C) for 24 to 48 hours to ferment. During fermentation you should see bubbles forming and a pleasant sour aroma. If using commercial yeast starter instead of sourdough, fermentation will be faster (6–8 hours) but traditional injera benefits from longer souring.

Adjust batter after fermentation

After fermentation, stir the batter. If it is too thick to spread, whisk in additional warm water, up to 1/2 cup, to achieve the pouring consistency of heavy cream. Stir in 1 teaspoon salt and let batter rest 10–15 minutes before cooking.

Preheat pan

Use a large nonstick skillet or a traditional mitad (flat griddle). Preheat over medium heat until hot but not smoking (about 325–375°F / 160–190°C on a griddle). Lightly brush or wipe the surface with a thin film of neutral oil or ghee (about 1 teaspoon).

Pour and cook injera

Hold the skillet at an angle and pour roughly 1/3 to 1/2 cup batter into the center, then quickly lift and tilt/rotate the pan in a circular motion so the batter spreads thinly and evenly into a round (about 9–12 inches / 23–30 cm). Cover the pan with a lid to trap steam. Cook for 2–3 minutes until holes (eyes) form across the surface and the edges lift away from the pan; the top should be set and slightly matte. Do not flip injera—cook only on one side.

Remove and cool

Use a spatula to gently lift the injera and transfer it to a clean towel or a plate lined with parchment. Stack injera with a light sheet of parchment between them if storing multiple; the steam will keep them soft. Repeat brushing the pan lightly with oil between every 4–5 pancakes if needed.

If batter is too thick while cooking

If batter thickens during the cooking session, whisk in up to 1/4 cup additional warm water to restore pourable consistency. Stir gently to reincorporate any settled solids.

Serving and storing

Serve injera fresh at room temperature with stews or as a platter base. To store extra injera, wrap cooled injera tightly in plastic wrap and refrigerate for up to 5 days or freeze in airtight bags for up to 2 months. Reheat briefly in a steamer or in a skillet covered with a lid over low heat to restore pliability.