Learn how to make authentic, classic Injera Ethiopian Teff Bread from scratch. This recipe is simple and yields soft, spongy bread that is perfect to serve with Ethiopian stews and dishes. Made with teff flour and fermented overnight, Injera is a staple in Ethiopian cuisine. Try and enjoy this flavorful and gluten-free bread at home!
Ingredients
- 2 cups teff flour
- 2 cups water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon salt
Directions
- In a large bowl, combine the teff flour and water. Mix well to form a smooth batter.
- Cover the bowl with a clean kitchen towel and let it sit at room temperature for 24 hours to ferment.
- After 24 hours, you'll notice bubbles forming on the surface of the batter and a slightly sour smell.
- Stir the batter well and then add the active dry yeast. Mix until fully incorporated.
- Cover the bowl again and let it rest for another 1-2 hours to allow the yeast to activate and create air bubbles in the batter.
- Heat a non-stick skillet or a traditional Ethiopian injera pan over medium-low heat.
- Pour around 1/4 cup of the batter onto the skillet, and quickly swirl the pan to spread the batter into a thin, circular shape.
- Cover the skillet with a lid and cook the injera for about 2-3 minutes until the surface is covered with tiny holes.
- Remove the injera from the skillet and transfer it to a clean kitchen towel to cool. Repeat the process with the remaining batter.
- Stack the injera on top of each other to keep them moist.
- Serve the injera alongside your favorite Ethiopian dishes.
