Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!


  1. Mix everything together to form a batter.
  2. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
  3. It can sit as long as 3-6 hours.
  4. When ready, stir batter if liquid has settled on bottom.
  5. Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
  6. Batter will be quite thin.
  7. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
  8. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
  9. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
  10. Batter should be no thicker than 1/8-inch.
  11. Do not turn over.
  12. Injera does not easily stick or burn.
  13. It is cooked through when bubbles appear all over the top.
  14. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
  15. Finished injera will be thicker than a crepe, but thinner than a pancake.


Most Helpful

Very good substitute for injera. I didn't have self rising flour so I used 1.5 Tbsp baking soda and 1.5 tsp salt plus enough all purpose flour to make 3 cups. My blender is shot but I added water to the bowl at the end (I just guessed the consistency) and mixed well with my fork. I also added a splash of vinegar to make it taste sour.

okinok October 01, 2009

YOWZA! This was perrrrrrfect! I had an art show of Ethiopian theme and made this w/ the chickpea wat. I cooked half in an iron skillet and half in a non-stick, both worked, but nonstick cooked faster. At the reception, I piled the injera next to the wat and left a stack of store bought pitas as well(nervous people wouldn't try my cooking). The injera lasted 2 seconds! People who never heard of Ethiopian food were flipping over the stuff, and were shocked I made it myself! THANK YOU for posting this!

Chef Kaydia Ji April 23, 2008

Love it. I have made this twice, didn't put in blender either time. First time was perfect. Second time I had to rush and didn't let it sit for an hour. Learned that that is a crucial step.

syndi22 January 16, 2013

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