Fluffy Tangy Injera Recipe Perfect Ethiopian Sourdough Flatbread
This fluffy tangy injera is an authentic Ethiopian sourdough flatbread with a light, airy texture and signature tang, perfect for gatherings and everyday meals.
- Prep Time: 10 minutes
- Cook Time: 2-3 minutes per injera
- Total Time: 24-48 hours fermentation plus cooking time
- Yield: 8-10 pieces 1x
- Category: Main Course
- Cuisine: Ethiopian
Ingredients
Scale
- 1 cup (120g) teff flour
- 1 cup (120g) all-purpose flour
- 2 cups (475ml) warm water
- 1/4 cup (60ml) sourdough starter
- 1/2 teaspoon salt
- Vegetable oil or melted clarified butter (for cooking)
Instructions
- Mix the flours and starter: In a large bowl, whisk together 1 cup teff flour and 1 cup all-purpose flour. Add 1/4 cup sourdough starter and 2 cups warm water. Stir well until smooth and lump-free, about 5 minutes.
- Let the batter ferment: Cover the bowl loosely with a clean towel or plastic wrap. Set aside at room temperature for 24-48 hours until bubbles form and a sour aroma develops.
- Add salt and stir: Once fermentation is done, stir in 1/2 teaspoon salt. The batter should be pourable but thick enough to coat the back of a spoon. Add a splash of water if too thick.
- Heat your pan: Place a non-stick skillet or mitad griddle on medium heat. Drizzle a little oil and wipe excess with a paper towel. Heat to about 350°F (175°C).
- Cook the injera: Pour about 1/2 cup (120ml) batter into the pan, spiraling inward to form a 9-10 inch (23-25 cm) thin circle. Cover immediately with a lid or plate to trap steam. Cook for 2-3 minutes until bubbles form and edges lift slightly.
- Check doneness: The injera is ready when the surface is dry and spongy with light brown spots on the bottom. Do not flip. Remove carefully with a spatula and place on a clean towel or plate. Repeat with remaining batter.
- Serve warm: Injera is best enjoyed fresh but can be covered with a damp cloth to keep moist for a few hours.
Notes
Patience with fermentation is key for tangy flavor and spongy texture. Use medium heat and cover the pan to trap steam. Do not flip the injera. Adjust fermentation time and flour ratios based on climate and preference. For gluten-free, use 100% teff flour and gluten-free starter.
Nutrition
- Serving Size: One medium piece of
- Calories: 165
- Sodium: 150
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 33
- Fiber: 3
- Protein: 4
Keywords: injera, Ethiopian flatbread, sourdough, teff flour, gluten-free option, fermented bread, traditional Ethiopian recipe