Injera, traditional Ethiopian bread


Injera, traditional Ethopian bread

Injera is a very thin flat bread, similar to a crêpe, that is the main food in Ethiopia. It´s made with fermented teff flour, which is a local typical cereal and has been consumed for thousands of years. It has a very characteristic and special sour taste. It´s used as an acompaniment to sauces, lentil puree or hummus, in a similar way to a chapati or pita bread. In Ethiopia it´s prepared on clay plates placed on fire, but at home you can prepare it with an iron or a large frying pan.

The ingredients are,

  •   180 grams of teff flour
  • a cup of water
  • salt to taste
  • vegetable oil for the frying pan


  1. Mix the teff flour with water and let the mixture to stand in a bowl covered with a cloth at room temperature until it´s filled with bubbles and has become sour. This process can take up to three days, but sometimes you can try to prepare injera after a single fermentation night. The mixture should be a little thicker than the usual one for crêpes.
  2. Add  a little salt and stir the mixture. Put a little bit of oil in a frying pan and warm it over medium heat.
  3. Elaboration process is similar to the one for crêpes, although injera should be a little thicker than a crêpe.
  4.  Bake it for a few moments until the typical holes of this bread are formed and the dough edges can be lifted. It shouldn´t be left until it´s toasted nor to turn it on the other side, since injera is cooked only by one side. In any case, you can cover the pan for a few moments so that it´s cooked better from above.
  5. After removing it from the pan, let it cool.

The traditional way to serve them is by placing injeras on a tray and the chosen dishes on it (salad, hummus, lentil puree, gravy, etc.). You can also serve extra injeras in a basket.

For further information, we add a link that contains a video explaining the tradicional way to prepare injera,

This link explains all the properties and benefits of this cereal,