Homemade Injera- Ethiopian flatbread

It’s a traditional Ethiopian bread; the centre of every dish in Ethiopia. If you want to be adventurous or go on a culinary adventure, follow our simple recipe to making this African bread, perfect for those with a gluten intolerance.

Injera- Ethiopian flatbread
PREP TIME 10 minutes COOK TIME 10 minutes MAKES 12
  • 2 cups of teff flour
  • 1 teaspoon of salt
  • 2 cups of water
  • Vegetable oil

Preparation method

  1. In a large mixing bowl, mix together the teff with the water, cover the bowl with a cloth before leaving to rest until the mixture has begun to bubble and has a sour taste. This can usually take 3 days, but will be quicker if kept in a hot area.
  2. Add salt to season the mixture, adding a little at a time until you can no longer taste the sour notes.
  3. Using a frying pan or the Chasseur crepe pan, add a small amount of oil and warm over a medium heat.
  4. Pour the mixture into the pan, adding a large amount so that the flat bread is not thin or in the appearance of a crepe.
  5. Cook the flatbread briefly until holes appear on the surface of the flat bread and the sides have risen away from the pan.
  6. Make sure that you remove the flatbread before it has browned and do not flip the flatbread as it is only meant to be cooked on one side.
  7. Leave to cool on the side before serving.
  8. When serving place the flatbread onto a plate and place your dish onto the flat bread, using the flatbread to scoop the meal up instead of cutlery.