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:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Sourdough Injera
Ingredients
- 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.
Vaishali
The injera looks perfect. I love this bread, and now you've inspired me to try my hand at it.
Nupur
That looks awesome, Pavani- I've tried making injera once with no success. Yours looks so "proper" and authentic.
Usha Rao
Ohh, you made it at home! I never tasted injera but use to see it a lot in the Indian store I use to shop at in Philadelphia. This store was located near U Penn and Drexel Univ. It was a diverse neighbor due to proximity of both the universities and even the Indian store use to carry inera. Injera looks perfect, exactly as I remember seeing it in the store.
Smitha
thatnx for the drop in Pavani....injera looks yummy enough for me to try it!...will do too soon!
Priti S
Nice n delicious ....looks nice
Apu
Delicious!! Love injera!!
DEESHA
Nice recipe. New and different
aipi
Delicious , definitely new to me ~ thanks for the recipe :)USMasala
TheYummyMorsel
I like Ethiopian food, but have never tried it at home. Will try it sometime.
Brian Baker
Hi,
How long can you let the batter mixture sit out past 24 hours? Also, do you pour off the excess water on top? My initial mixture was very, very thin. Finally, 1/2 teaspoon seems like a very little amount of salt, is this correct. FYI-one part of the recipe you talk about using whole wheat flour and the the next you say use all purpose flour. Which is it?
Thanks!
Brian
cookshideout
Hi Brian, 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. I usually just whisk the water into the batter. But if you think that will make the batter too thin, then discard some of it. Feel free to add more salt as per your taste preference.
Thank you for pointing out about the flour. I use whole wheat flour, but you can use all purpose also. I've updated the recipe accordingly.
Happy Cooking, Pavani
Elle
I mistakenly added the salt and baking powder before leaving the mixture for the 24 hours. Should I add more just before cooking or work with what I have? Thanks
cookshideout
Hi Elle, Try making one injera without adding more baking soda. Add a little bit if they don't come out as expected. Let me know how they turned out for you. Happy Cooking!
Jamie
Can you use 100% Teff for this reciepe with the sourdough and not use any other flours? Thanks for creating this option. Can’t wait to try it.
cookshideout
Hi Jamie, unfortunately I have not tested the recipe with just teff flour. I think it will work. I will give that a try and update the recipe soon. Thank you!
Anna H
Perfectly soft, spongy and tangy injera recipe. I used rye and wheat flour and they turned out amazing.
cookshideout
Hi Anna, so glad that you liked the recipe. Thank you for sharing with me. Pavani