What is Injera
What is Injera
Injera is a popular Ethiopian flatbread that’s a key component of Ethiopian and Eritrean cuisine. Made with a fermented batter of teff flour, water, and yeast, it’s known for its unique texture and slightly sour taste. Injera serves as the foundation for many Ethiopian dishes and is often used as a utensil to scoop up stews and vegetables. As a staple food and an essential part of Ethiopian culture and cuisine, injera is a must-try for foodies and fans of international cuisine alike.
Below is the traditional method using just water and Maskal Teff flour.
All Materials
- Medium-sized, non-reactive container with lid (preferably clear and a wide opening for easy access)
- Whisk
- Measuring cup or scale
- Spoon
- Large sealable container
- Mixer (or use hands)
- Saucepan
- Mitad or flat frying pan (non-stick or add oil prior cooking and as needed).
- Ladle
- Flat mat (sefed) for lifting injera
- A plastic or parchment paper covered placemat
All ingredients
- 7 cup (188g) Maskal Teff Flour
- 2 cups (473g) starter
- 8 cups (1.89kg) lukewarm water
- 2 cups (473g) water
- 2-4 cups (473g-946g) of room temperature water
- Non-GMO Project Verified
- Prepared injera batter
More of a Visual Learner?
Watch the Videos
Injera tutorial videos
See Also
YALI - MediaWatch Step 1
Step 1: Ersho | Starter
Watch Step 2
Step 2: Leet | Dough
Watch Step 3
Step 3: Absit | Gelatinization
Watch Step 4
Step 4: Injera Megager | Cooking Injera
