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Injera (Ethiopian FlatBread)

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This dish was something that I always wanted to make . I kept postponing this due to various reasons. First I could not get hold of Teff flour despite my repeated tries, then after seeing the procedure I was really not sure if I would like it . But then I did made an attempt. I used a combination of  spelt and All purpose/plain flour or Maida. I did follow the traditional method to an extent, but I did not let the batter ferment until it becomes mouldy. I just left it for a day. Traditionally it is fermented until the top becomes a mouldy. The top is then discarded and the rest of the batter is used.

So what is Injera…Injera is a sourdough risen flatbread with a slightly spongy texture. Traditionally made from teff flour and is the national dish of Somalia, Ethiopia, Djibouti and Eritrea. They are served with a variety of stews, salads and more Injera are placed on Injera for serving. Using one’s hand small pieces are torn and used to grasp the stews and salads for eating. The Injera under these stews soaks up the juices and flavours of the food. Injera thus act as a utensil and a plate too. (Source Internet)



Teff is a fine grain, size similar to poppy seed, and is white or red to dark brown in color. It is an an Ancient grain from Ethiopia and Eritrea and is the staple grain of their cuisines. Ground into flour it is used to make the traditional bread, Injera. Spelt also known as dinkel wheat or hulled wheat, is an ancient grain with a deep nutlike flavour and is a cousin to wheat. Spelt can be used in many of the ways wheat is used, including pasta and bread making. I have never used any of the flours, and this is my first time using Spelt flour.

I made a sourdough batch 4-6 hours before(I left overnight). Then the next day I added a bit of flour and water and again let it ferment for 24 hours. Then the third day I mixed it again and added flour just one hour before to feed the starter. You should be able to see the mix get really frothy. If not then do wait for some more time. My mix was done. I added a bit of water to make the batter with pouring consistency, similar to dosa batter.









This crepes have a bit of yeasty smell when eaten but they tasted yum with spicy rajma curry. I would suggest you to pair it with some spicy curry / chutney. Also do remember they have a tendency to stick to each other when kept one above the other. Also I literally halved the original recipe as was very doubtful if we would like it just due to the yeast, but next time I can double it now, as we loved it.

Recipes in this series of A-Z International FlatBreads

A- Afghani Bolani

B- Boxty – Irish Potato FlatBread

C- Corn Tortilla

D- Dhal Puri

E-English Muffins

F-Farinata Genovese : Ligurian Chickpea Flatbread

Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese)

H- Harcha (Moroccan FlatBread)


Do try it and let know if you liked the dish


Injera (Ethiopian FlatBread)

Injera is a sourdough risen flatbread with a slightly spongy texture made using Teff and All Purpose Flour.
5 from 7 votes
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Course: Main Course
Cuisine: Ethiopia
Keyword: FlatBread, Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 1 day
Total Time: 1 day 30 minutes
Author: Renu Agrawal-Dongre


Sourdough Starter

  • 50 gm (if you have a Sourdough Starter or the below 3 ingredients)
  • 1/8 Cup Water
  • 1/6 Cup Flour
  • 1/4 teaspoon Instant Dry Yeast

For the Starter

  • 1/2 Cup Water
  • 1/2 Cup All Purpose Flour / Maida / Plain Flour

Pancake Mix

  • 1 Cup Water (More might be required)
  • 1/2 Cup Whole Spelt Flour
  • 1/2 Cup All Purpose Flour / Maida / Plain Flour
  • 1/4 Cup All Purpose Flour / Maida / Plain Flour
  • Salt


  • The evening before combine Sourdough starter with water and flour (Ingredients mentioned in For the Starter). Stir well, cover loosely and set in a warm place to ferment.
  • The next morning add 1 cups of water 1/2 cup of all-purpose flour /Maida and 1/2 cup of spelt flour, stir well, cover loosely and let ferment.
  • After few hours (4-5), if the batter is well fermented and bubbling then continue the next step else If you think the batter is not ready wait until next day. I waited till the next day as I wanted it to ferment more, or if you are in hurry you can add more instant flour or some baking powder. I would advise to wait.
  • The next day, my batter was well fermented, I added salt and the additional 1/4 cup of flour, to feed the starter. Stir well and let it sit for 1 hour.
  • After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
  • After 3-4 minutes it should be done. The top should not be wet and the bread will start leaving the edges. It's done at that time.
  • Injera is cooked only on one side, but if you wish you can cook on the other side just for a min or so.
  • Cut into half or serve as is along with some spicy curry.
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.




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Day 9- International Flat Breads – Letter I



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Recipe Rating

preeti garg

Monday 15th of October 2018

Its look like a pancake.. so soft and moist. love it.

Padmajha PJ

Wednesday 10th of October 2018

Injera looks so soft and that pic with the sides look so inviting! This dish is on my to-do list but cant find teff flour here.Also I am still scared of making a sour dough starter bread!

Srivalli Jetti

Tuesday 9th of October 2018

Since we don't get this flour, I too ended up using alternate flours too and I enjoyed eating that spongy crepe..yours look so nicely done Renu..good job!

Sandhya Ramakrishnan

Tuesday 2nd of October 2018

You have nailed the texture of the injera. My husband is very mad at me for not making this for the letter I. I need to try this recipe soon.


Thursday 27th of September 2018

This is great to see you are learning breads making starter. I am also thinking to try it out, looks fun but very carefully done. This injera came out great, I like to have both sides cooked.