Tender Ethiopian Injera Bread Recipe Easy Homemade Soft Tangy Flavor
A tender, soft, and spongy Ethiopian injera bread with a mild tangy flavor, made easily at home using simple ingredients and natural fermentation.
- Prep Time: 10 minutes
- Cook Time: 2-3 minutes per injera, total about 30 minutes depending on batch size
- Total Time: 2-3 days fermentation plus about 40 minutes active time
- Yield: 8-10 large injera (about 8-10 servings) 1x
- Category: Bread
- Cuisine: Ethiopian
Ingredients
Scale
- 2 cups (250g) teff flour
- 1/2 cup (60g) all-purpose flour (can substitute with gluten-free flour for gluten-free injera)
- 3 cups (720ml) lukewarm water
- 1 teaspoon salt
- 1 teaspoon baking powder (optional, added just before cooking if batter ferments more than 48 hours)
Instructions
- In a large bowl, combine 2 cups (250g) teff flour and 1/2 cup (60g) all-purpose flour.
- Gradually whisk in 3 cups (720ml) lukewarm water until smooth with no lumps. The batter should be thin, like crepe batter.
- Cover the bowl loosely with a kitchen towel or plastic wrap and leave it at room temperature for 2-3 days until bubbles appear and it smells pleasantly sour.
- Stir in 1 teaspoon salt. If batter has fermented for more than 48 hours, add 1 teaspoon baking powder just before cooking.
- Preheat a non-stick skillet or mitad griddle over medium heat for about 5 minutes until hot but not smoking.
- Pour about 1/2 cup (120ml) of batter into the skillet, spiraling inward to form a 10-inch (25cm) circle.
- Quickly cover with a lid or large plate to trap steam and cook for 2-3 minutes until holes form on the surface and edges lift. Do not flip.
- Carefully lift the injera with a spatula and place on a clean dish towel or plate to cool slightly.
- Repeat with remaining batter, reheating skillet as needed and adjusting heat to avoid burning.
Notes
If batter is too thick after fermentation, thin with a little water; if too thin, add a tablespoon of flour. Do not flip injera while cooking. Use medium heat and cover with a lid to trap steam for soft texture. For gluten-free injera, use 100% teff flour or gluten-free flour blend. Injera can be frozen wrapped tightly and reheated by steaming.
Nutrition
- Serving Size: One large piece (abo
- Calories: 150
- Sodium: 300
- Fat: 1.5
- Saturated Fat: 0.2
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Keywords: injera, Ethiopian bread, teff flour, fermented bread, gluten-free bread, traditional Ethiopian recipe, soft tangy bread