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injera-teff-bread-recipe

Injera Teff Bread Recipe

Injera is a traditional Ethiopian flatbread made from teff flour. It's slightly sour and spongy, perfect for scooping up stews and sauces.
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Preparation Time: 10 minutes
Cook Time: 20 minutes
Fermentation Time 24 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Ethiopian
Servings: 6 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 2 cups Teff flour
  • 3 cups Water
  • ½ teaspoon Salt

Instructions 

  1. 1. In a large mixing bowl, combine the teff flour and water. Whisk until smooth.
  2. 2. Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours to ferment.
  3. 3. After 24 hours, stir the batter and add the salt. Mix well.
  4. 4. Heat a non-stick skillet over medium-high heat. Pour a ladleful of batter into the skillet and swirl to spread evenly.
  5. 5. Cover the skillet with a lid and cook for 1-2 minutes until bubbles form on the surface and the edges lift easily.
  6. 6. Remove the injera and let it cool. Repeat with the remaining batter.

Nutritional Value

Calories: 150kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Sodium: 200mg | Potassium: 100mg | Fiber: 4g | Calcium: 20mg | Iron: 2mg

Keywords

Ethiopian, Injera, Teff Bread
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