Gluten Free Injera (1 Pc) Ethiopia Recipe

Combine dry flours and yeast

In a medium bowl, whisk together tapioca flour, brown rice flour, sorghum (or millet) flour and instant dry yeast until evenly combined and no lumps remain.

Add liquids

Stir in 1 1/2 cups warm water and the sour flavor starter (1 tablespoon plain probiotic yogurt OR 1 teaspoon white vinegar). Mix with a whisk or spoon until smooth. The batter should be pourable but thicker than pancake batter — like heavy cream. If it is very thick, reserve up to 1/4 cup additional water to adjust later.

Initial rest

Cover the bowl loosely with a kitchen towel or plastic wrap and let sit at room temperature for 1 to 2 hours to allow the yeast to start producing bubbles. You should see small bubbles on the surface and the batter will look slightly aerated.

Ferment for sourness (optional longer fermentation)

For a more traditional slightly sour injera flavor, transfer the covered batter to the refrigerator and ferment for 12–24 hours. If you prefer less sour, keep it at room temperature for 2–4 hours only. After fermentation the batter will be bubbly and slightly thickened. Stir in 1/2 teaspoon salt at the end and taste; adjust salt if needed.

Prepare pan

Use a heavy nonstick skillet or a crepe pan about 10–12 inches across. Place it over medium heat and let it heat for 3–5 minutes. Lightly oil the surface with 1 teaspoon vegetable oil and wipe any excess with a paper towel so the pan is just lightly greased.

Adjust batter consistency

Stir the fermented batter. If it has become very thick, thin with up to 1/4 cup water to reach a pourable, thin batter (should spread easily when poured). The ideal consistency is similar to thin pancake or crêpe batter.

Cook injera

Pour about 3/4 to 1 cup of batter into the center of the hot pan and immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin round about 9–10 inches in diameter. Cover the pan with a lid or large heatproof bowl to trap steam — this encourages the formation of characteristic small holes (eyes). Cook for 2–4 minutes, until the surface is set and covered with tiny holes and the edges lift slightly. The injera is traditionally cooked only on one side; do not flip. If the bottom browns too quickly, reduce heat slightly.

Finish and remove

When the surface is fully set and no wet batter remains (about 2–4 minutes), remove the lid and use a thin spatula to loosen the edges, then transfer the injera to a plate. If you want a slightly softer surface, brush very lightly with the reserved oil or melted ghee.

Repeat for additional injera

Repeat pouring and cooking with the remaining batter. Re-oil the pan very sparingly between injera as needed. If batter thickens while cooking, stir in small amounts of water to maintain pourable consistency.

Stack cooked injera on a plate with a clean cloth between them to keep them soft. Serve warm or room temperature with stews (wats), salads, or dips. To store: wrap cooled injera tightly in plastic wrap and refrigerate for up to 3 days or freeze separated by parchment for up to 1 month. Reheat briefly covered in a warm skillet or microwave (wrapped in a damp paper towel) to soften before serving.