Sourdough Injera Bread Recipe

Here is an easy recipe to make Ethiopian Injera using sourdough. Traditional injera recipe is a time consuming process. But using active sourdough starter, expedites the process and gives the injera bread similar tangy flavor and soft, spongy texture.

Made with teff flour, these Ethiopian crepes are nutritious and delicious. This is a fool proof recipe that produces the best injera. Serve with mesir wat, tikel gomen and enjoy!!

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About the Recipe

Ethiopian food is one of our favorite cuisine because it is one of the few cuisines that is vegetarian friendly. Also the dishes are flavorful, spicy and absolutely delicious. And we especially love the tangy and spongy teff injera.

If you are new to Ethiopian food, then you must be wondering, what Injera is? Injera is a flatbread made in Ethiopia and Eritrea. It can also be considered as a utensil, because injera is broken off to scoop up vegetable and meat dishes.

It is made with teff, a tiny grain (very similar looking to Indian ragi or finger millet). Teff is gluten-free and very nutritious. Traditional injera is made with 100% teff and takes a couple of days for the natural ferment the batter.

But this version uses sourdough starter to expedite the fermentation process and also add a slightly sour taste characteristic of injera bread. I also mix in a little bit of wheat along with teff flour in the batter.

Try this fool proof injera recipe for Injera and I am sure you will absolutely love it. Here I served them with gomen wat (Ethiopian style spinach), zigni (meat based dish that I made with beyond meat ground beef), misir wat and crumbled feta cheese.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Sourdough Injera:

• Teff flour - you can either buy it online or look for it in International groceries. I usually buy it from Indian grocery store. A good substitute for teff is buckwheat flour.
• Sourdough starter - make sure that your starter is active or freshly fed.
• Whole-wheat flour ~ you can substitute with all purpose flour.
• Baking powder
• Salt

You will also need a 10" nonstick pan to make the injera.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make injera with sourdough starter:

In a large non-reactive bowl (glass or porcelain), whisk together teff and whole wheat flous. Add the sourdough starter and water. Mix well to make a smooth batter with no lumps.

Cover with a plate or kitchen towel and set aside at room temperature (72~74°F) for at least 20~24 hours. Batter should be bubbly and smell slightly sour when ready.

When ready to make Injera, preheat a 10” nonstick skillet on medium heat. Whisk the batter to incorporate the water on top. Stir in salt and baking powder and make sure to mix well.

Evenly spray the pan with cooking spray. Pour about ½ cup of batter into pan; immediately twirl the pan to evenly distribute the batter. Let the batter cook for until bubbles rise to the surface, then cover the pan with a lid and let the crepe steam.

At this stage, the injera should be completely cooked on the underside; the top should be set and firm and should be pulling away from the sides. Cooking the other side is optional.

Stack the cooked injera on a plate. Repeat with the remaining batter. Serve with your favorite Ethiopian side dishes and enjoy!!

Expert Tips

• Traditionally teff flour is used to make these Ethiopian crepes, but buckwheat flour is the closest alternative that can be used.
• Using active sourdough starter is key to get the best texture for these injera. So make sure to feed your starter before making this recipe.
• Batter should be OK for 2~4 hours past 24 hours in cool weather. But if it is a little warm where you live, just put the bowl in the fridge once the batter is bubbly.
• Stir in baking powder into the batter just before making the Ethiopian bread recipe.
• You can use either whole wheat or all purpose flours.
• Make sure to use a good quality nonstick pan to avoid the crepes sticking to the pan.
• Store leftover injera wrapped in foil or plastic wrap for up to 5 days in the fridge. You can also freeze them for up to 2 months.

You might also like

Here are a few more Ethiopian recipes that you might like:

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Recipe Card

Sourdough Injera

Here is an easy to make Ethiopian Injera recipe using sourdough starter. Made with teff flour, these are soft, spongy with a nice tangy flavor.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Resting Time:: 1 day d

Total Time: 1 day d 40 minutes mins

Course: breads

Cuisine: ethiopian

Servings: 10 injera

Ingredients

1x2x3x

• 1½ cups Teff flour
• ½ cup Whole wheat flour or All purpose flour
• 1 cup Sourdough starter, fed
• 2½ cups Water
• ½ teaspoon Salt
• ½ teaspoon Baking powder

Instructions

• In a non-reactive bowl (glass or porcelain), whisk together teff and whole wheat flours. Add the sourdough starter and water. Mix well to make a smooth batter with no lumps. Cover with a plate or kitchen towel and set aside at room temperature (72~74°F) for at least 20~24 hours. Batter should be bubbly and smell slightly sour when ready.
  1½ cups Teff flour, ½ cup Whole wheat flour or All purpose flour, 1 cup Sourdough starter, fed, 2½ cups Water
• When ready to make Injera, preheat a 10” nonstick skillet on medium heat.

  Whisk the batter to incorporate the water on top. Stir in salt and baking powder and make sure to mix well.
  ½ teaspoon Salt, ½ teaspoon Baking powder
• Evenly spray the pan with cooking spray. Pour about ½ cup of batter into pan; immediately twirl the pan to evenly distribute the batter. Let the batter cook for 1~2 minutes until bubbles rise to the surface, then cover the pan with a lid and let the crepe steam for 1~2 minutes.

  At this stage, the injera should be completely cooked on the underside; the top should be set and firm and should be pulling away from the sides. Cooking the other side is optional.
• Stack the cooked injera on a plate. Repeat with the remaining batter. Serve with your favorite Ethiopian side dishes and enjoy!!

Video

Notes

• Traditionally teff flour is used to make these Ethiopian crepes, but buckwheat flour is the closest alternative that can be used.
• Using active sourdough starter is key to get the best texture for these injera. So make sure to feed your starter before making this recipe.
• Batter should be OK for 2~4 hours past 24 hours in cool weather. But if it is a little warm where you live, just put the bowl in the fridge once the batter is bubbly.
• You can use either whole wheat or all purpose flours.
• Stir in baking powder into the batter just before making the Ethiopian bread recipe.
• Make sure to use a good quality nonstick pan to avoid the crepes sticking to the pan.
• Store leftover injera wrapped in foil or plastic wrap for up to 5 days in the fridge. You can also freeze them for up to 2 months.

Nutrition

Serving: 1Injera | Calories: 111kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 144mg | Potassium: 7mg | Fiber: 3g | Sugar: 0.02g | Calcium: 43mg | Iron: 2mg

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