Winter 2015


Injera is a sourdough flatbread made from teff flour. It is the national dish of Ethiopia, Eritrea,

2 servings


  • ½ cup white teff flour
  • ¼ cup brown teff flour
  • 3 tablespoons white teff flour
  • 1 cup water
  • 3 tablespoons water, as needed
  • 1 teaspoon vegetable oil


  • Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and continue mixing well. Pour mixture into a glass container. Cover with cheesecloth over 24 hours.
  • Check for bubbles and the increase in volume. Add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well.
  • Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, and make sure there are no lumps. Add mixture to the batter, whisking well.
  • Heat a non-stick skillet over medium heat. Add oil. Pour 1/2 cup batter slowly. Cover the pan and reduce heat to low, and cook. Remove from pan with spatula and transfer to a plate.
  • Make sure to cover to keep warm.

Enjoy my warm Injera with vegetables or meat.