Ethiopian Injera Flat Bread

I love injera bread. My recipe only uses 4 ingredients, and it is DELICIOUS! The main ingredients in injera bread is teff flour. Teff is a gluten free nutritious grain that is full of fiber and other nutrients that provide some great health benefits, some of which are as follows:

  • Excellent source of vitamin C
  • Helps to stabilize blood sugar
  • It is a complete protein
  • Great source of iron
  • It is easily digestible
  • High in calcium

To get the true “sour” taste in your injera bread, you need to let the flour sit in water for 1-2 days, but if you are in a bind, you can just make the injera bread without this step.  I’ve done this a few times before if I forgot to let it sit before making it.  It does have a better taste if you take the time to do this step, but don’t think you can’t make it without it.


Ingredients: makes 4-6 injeras

  • 1 Tbsp. olive oil
  • 1 1/2 cups teff flour
  • 2 cups water
  • sea salt to taste


1.) Mix the flour and water together in a medium mixing bowl.  Cover with a cloth and let it sit for 1-2 days (again, if you are in a bind, you can skip this, but it won’t taste the same).

2.) Add the sea salt and mix well.  In a small frying pan, add a few drops of olive oil and heat over medium high heat.  Pour in enough batter to have a thin coating of the bottom of the pan – tilt the pan back and forth to get the batter where you want it.  Cook until the top starts to bubble a little.

3.) When the top starts to bubble a little, cover the pan and cook for about 4 more minutes.

4.) Transfer the bread to a plate and let cool.  Repeat this procedure until all the batter is used up.  Allow the bread to cool, then roll if desired.

Use it to scoop up some curry stew or another delicious dish, or just enjoy on it’s own – YUM!  Enjoy! 🙂

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