Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from teff, tiny whole grains the size of poppy seeds that are ground into flour. This ancient grain is gluten-free and provides calcium, iron and protein. The flour is mixed with water to make a pourable batter that ferments overnight and develops its characteristic, mildly sour flavor. It's cooked quickly on one side in a skillet like a pancake until bubbles appear on the surface.

  • Total Time:
  • Servings: eight 12-inch crêpes
  • Time(Other): plus overnight fermenting

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  • 4 cups teff flour (about 20 ounces)
  • 5 cups water
  • 1 1/2 teaspoons salt

How to make this recipe

  1. In a large bowl, whisk the teff flour with the water until a smooth batter forms. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly foamy.

  2. Heat a 12-inch nonstick skillet over high heat. Whisk the salt into the batter. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Cook over moderately high heat until the <em>injera</em> just starts to bubble, about 30 seconds. Cover the skillet and cook for about 30 seconds longer, until the <em>injera</em> is cooked through and the surface is slightly glossy. Invert the skillet onto a work surface, letting the <em>injera</em> fall from the pan. Repeat with the remaining batter.


Teff flour is available from and

Photo © John Kernick Published November 2012

463786 recipes/injera 2013-12-06T23:33:09+00:00 african|breads-rolls-and-muffins|8|gluten-free|healthy|make-ahead|vegetarian november-2012 recipes,injera 463786

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