How to make it
6 steps. Take it one step at a time.
Whisk together the teff flour and water
In a large glass or ceramic bowl, whisk together the teff flour and water until a smooth, thin batter forms.
Cover the bowl loosely
Cover the bowl loosely with a clean cloth and let it sit at room temperature for 1 to 3 days. The batter is ready when it smells slightly sour and has bubbles on the surface.
3 daysOnce fermented, do not stir the liquid that has settled
Once fermented, do not stir the liquid that has settled on top. Carefully pour off any excess dark water. Add the salt and stir the remaining batter. It should be the consistency of thin pancake batter; add a splash of water if it is too thick.
Heat a non-stick griddle or skillet
Heat a non-stick griddle or skillet over medium-high heat. Lightly grease if necessary.
Pour the batter onto the griddle starting from the outside and moving
Pour the batter onto the griddle starting from the outside and moving in a spiral toward the center until the surface is covered. Cook until bubbles (eyes) begin to form all over the top and the edges start to lift.
Cover the pan with a lid
Cover the pan with a lid and cook for another 30-60 seconds until the top is dry. Do not flip the injera; it is only cooked on one side. Remove and let cool on a clean cloth. Repeat with remaining batter.
1 min
A little kitchen wisdom
Traditional injera requires a 2-3 day fermentation process to develop its signature sour flavor and 'eyes' (the small bubbles on top). If the batter doesn't bubble, your environment might be too cold.
