Here is a quick Injera recipe using teff flour. This recipe uses an untraditional ingredient, instant yeast, to ferment the batter and needs only 1 hour of rising time.
This method makes soft, fluffy Ethiopian style flatbread in no time. Serve with mesir wat and tikel gomen for a wholesome and filling meal. Video of the making is included below.
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About the Recipe
Today I have a recipe to make quick Ethiopian Injera style flatbread. Authentic Injera batter takes about 4~5 days to ferment. Whereas this quick version needs just about an hour to rise.
Ethiopian food is one of my favorites. I have been looking for a quick Injera recipe for quite some time. This recipe is from Vegan Eats World cookbook.
Teff is a small millet and belongs to the same family as finger millet (aka ragi) and proso millet (varagu). Whole teff looks very similar to ragi in color and shape, but they belong to different biological genus. They are both gluten-free and very nutritious.
Teff has been grown in Africa for centuries. It is a staple in Ethiopian diet and accounts for about two-thirds of the daily protein intake. Read more about teff and millet article by whole grains council.
I have another Injera recipe on the blog which is made with sourdough starter. There the batter needs to rest overnight. But this quick recipe which is not authentic by any means, uses a small amount of yeast and needs only about 1 hour rising time.
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 these easy injera:
- Teff flour - is the traditional flour to make injera. But if you cannot get teff, then buckwheat flour is a good substitute to use in this recipe.
- All purpose flour - is untraditional but makes this recipe work.
- Instant Yeast
- Apple cider vinegar
- Baking soda
You will need a good quality nonstick pan to make these.
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 step by step:
Start by combining all purpose flour and teff flour, in a medium size bowl. Add instant yeast, baking soda, salt and mix well.
Stir in warm water, apple-cider vinegar and whisk vigorously until a smooth batter forms. Cover the bowl and set aside to rise for about 1 hour.
When ready to make the flatbread, preheat a non-stick or cast iron skillet on medium-high heat for at least 5 minutes. Lightly spray the pan with cooking spray.
Mix the batter once or twice and then pour about ¼ cup of batter on the outside of the hot pan and work in a spiral toward the center. Swirl the pan to evenly distribute it in the pan.
Cover and cook for about 2 minutes. The bottom of the flatbread should be completely cooked through and the top should be dry to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap.
Repeat with the remaining batter. Serve them warm or at room temperature.
Traditionally side dishes are placed right over the flatbread and served. It is more or less like a plate in itself.
Expert Tips
- Buckwheat flour is an acceptable alternative to teff flour in this recipe.
- You can use either white vinegar or lemon juice instead of apple cider vinegar.
- If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.
- Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.
- Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.
You might also like
Here are a few more flatbread recipes from around the world 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
Quick Injera
Ingredients
- 1 cup Teff flour*
- ½ cup All purpose flour
- 1 teaspoon Instant yeast
- ½ teaspoon Sea salt
- ¼ teaspoon Baking soda
- 2 cups Warm water
- 1 tablespoon Apple Cider Vinegar
Instructions
- In a large mixing bowl, combine teff flour, all purpose flour, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.
- Preheat a 9" non-stick or cast-iron skillet on medium-high heat for 5 minutes. Lightly spray the skillet with cooking spray. Pour ¼ cup of the batter on the outside of the hot pan and work in a spiral toward the center. Tilt the pan to fill in any holes. Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes.
- Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter.Stack the injera on top of each other. Keep them covered to keep them moist and soft.
Video
Notes
- Buckwheat flour is an acceptable alternative to teff flour in this recipe.
- You can use either white vinegar or lemon juice instead of apple cider vinegar.
- If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.
- Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.
- Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.
Crystal Miyake
Hi! Could you switch the amount of teff and flour? So more teff than flour? Thanks for sharing this recipe!
cookshideout
You can use more teff than flour. But you might have to adjust the water quantity. Just make sure that the batter is pouring consistency.
cookshideout
Crystal, I actually retested the recipe with more teff flour (1 cup teff with 1/2 cup all purpose flour) and the Injera turned out great. I will update the post with this because these looked and tasted so much like real injera. Thank you so much for your comment and for the idea.
Leeann
This looks great. Could I use only teff?
cookshideout
Hi Leeann, I have not tried this recipe with just teff. I will try that and update the post accordingly.
grid
Hi Pavani,
Could you test this recipe without grain flour? I'm also interested in the result because of multiple allergies in my family.
Thank you in advance
cookshideout
I will test with gluten free flour and update the recipe.
Liston
Hello Pavani, were you ever able to test this out with gluten free flour?
cookshideout
Hi Liston, sorry not yet. I ran out of Teff flour and haven't replenished yet. Will do so soon and update here. Regards, Pavani
Alice
I too would like to know if this works with 100% teff. My daughter has multiple food sensitivities and I’ve been trying to find an easy and quick injera recipe that doesn’t use regular flour.
cookshideout
Hi Alice, I am not sure if this quick version can be made with 100% teff. I will definitely try and update the recipe with my results. Regards, Pavani
Kathleen G.
Just followed the recipe exactly except subbed in Bobs Gluten Free flour. The injera turned out perfectly. Next time I will increase the ACV to get a more tangy flavor. The hardest part is getting the right consistency in the pan. Good luck! It is worth it!
cookshideout
Hi Kathleen, thank you for sharing your experience with gluten-free flour. This is going to be helpful to my GF readers. Best, Pavani
Caroline
Hi Pavani, I tried making this and the batter is grainy and after cooking it, it’s still grainy. What did I do wrong? I really want this to work and will try again! Thanks!
cookshideout
Hi Caroline, both the flours I use are quite fine, so I have not experienced the grainy texture. Is one of your flours grainy to begin with? If so, I would suggest to blend or process the flour before using in the recipe. Let me know if you have any further questions. Happy Cooking!!
Regards, Pavani
Caroline Lu
Thanks!! Mystery solved! got the injera that was grainy and not powdery (like flour). Trying this again…
cookshideout
Do let me know how the recipe turns out. Regards, Pavani
St
Is the water to teff correct? I just got a soupy mix after an hour that promptly fried in my pan. I don’t think it’s salvageable.
cookshideout
Sorry to hear that the recipe did not work for you. The teff to water ratio is correct and has been tested multiple times.
Nitrous
I got a similar soupy mess, even after adding an extra half cup of AP flour.
Iiari
I sadly had the exact same experience. The Teff was like a lump of damp sand in a pool of water and it all instantaneously burned in the pan. BTW: There is a discrepancy in the instructions. The main recipe says to have the cast iron pan on high for 5 minutes at high beforehand (which is super-hot, probably why things burned instantly), and the text above that in the narrative says medium-high, which is a *big* difference...
cookshideout
Sorry that the recipe didn't work for you as expected and thank you for pointing out the discrepancy. Pan should be heated on medium-heat. I updated the recipe accordingly.
Rita
Dear Pavani
Today I'm trying your recipe and I'm really hoping is going to work. I'm from Eritrea and I'm trying to crack on a perfect recipe for my injera. Fingers crossed for me.
cookshideout
Hi Rita, thank you for your comment. Would love to know how you like the recipe.
Regards
Pavani
JonJ
This is great! I've been experimenting myself for a few years, but this is way better than my efforts!
For extra flavour, I use a beer instead of water (in the UK, Newcastle Brown is the best, but something like a porter in the US). I also use UK malt (beer) vinegar instead of cider vinegar.
Finally, Eritrean/Ethiopian food without massive planning and organisation — perfect for my family life!
cookshideout
Hi Jon, so glad to hear that the recipe worked for you. Thank you for the tip of using beer instead of water. Have to try it myself.
Regards,
Pavani
Ida
Hi Pavani,
Would I be able to make this a day before cooking? If yes, would I leave it on the counter at room temperature, or would I refrigerate it?
cookshideout
Hi Ida, you can mix the batter the day before and store in the fridge. Bring it to room temperature and whisk well before using. Let me know how the injera turn out.
Happy Cooking!!
Regards, Pavani
Simone
This recipe makes a great injera in a hurry. Easy to follow and tasty recipe.
Allison
Hi,
Your recipe calls for baking soda ... but the video appears to show you using baking powder (round can). Can you clarify? Thanks!
cookshideout
Hi Allison, baking soda (Trader Joe's brand) I used came in a round red can too. Confirmed it is baking soda. Best, Pavani
Jamie
This recipe is absolutely perfect. Tastes great and easy to pull together quickly. Thank you!
cookshideout
Hi Jamie, so glad to hear that and thank you so much for sharing. Best, Pavani
Jackie
I LOVE this recipe! I had it 3 times this week. I make it all the time. Thanks so much.
Dilly
Highly recommended. This recipe is fantastic.
Hema
Hi Pavani,
Can I substitute almond flour for the all purpose flour or can I make it just with teff flour? Trying to keep it diabetic friendly.
cookshideout
Hi Hema, I have not tried this recipe with almond flour. You can increase the teff flour and use some chickpea or oat flour instead. Best, Pavani
Amy
Worked perfectly for me except I need to get the doneness down because mine came out a little crunchy around the edges. That’s totally on me and not the recipe though. The flavor was spot on!
cookshideout
Hi Amy, so glad to hear that you liked the recipe. Happy Cooking! Pavani
Julie
Thank you for this recipe. It is delicious. I have been taught to make the traditional injera from a friend from Ethiopia but cannot master it. So happy with this