Injera – Quick and easy spongy, crepe-like flatbread that’s slightly sour, slightly sweet, and utterly addictive.
I remember a time in my life, (my broke and ignorant college days) when I be-grudgingly ate injera, at least once a week. You see, I had this Ethiopian roommate that could not have a meal without Injera. Why the HECK would anyone pick sour spongy bread over fresh Baguette? Sadly, at that time, I did not get it.
And to add salt to injury, 9/10 times when it was her turn to pick out a place, to eat, it would be at an Ethiopian restaurant. I just couldn’t bring myself to say no, she was really sweet. It was one of those things that kept her going. So I kept it civil and accepted politely. Yes, after eating it so many times, it quickly grew on me.
To this date; I crave it and make a stop at my favorite Ethiopian restaurant to pick up a plate of food with Injera. The funny thing is, my family doesn’t get it either. Fyi, they are a lost cause. So never attempted to make one at home until now.
What is injera?
Injera is a Flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture. Always present during mealtime, in countries like Ethiopia, Eritrea, Somalia, Yemen, Djibouti and Sudan with each country having its own variation.
What is injera made of?
Different variants of this dish use different mixes of ingredients. For my very own Immaculatebites version, I used the following ingredients:
- Corn flour – Made from finely ground dried corn.
- Sorghum – An ingredient native to Africa. its usually used to make cereals and alcoholic beverages. You can use whole wheat in place of this ingredient.
- Sugar – Common table sugar you can easily find in any grocery store.
- Dry Yeast – This ingredient helps make our dish light and airy. Use warm water to activate it.
- Warm Water – An essential part of making any dough. It’s the basis for forming our treat. This activates the yeast. Use the right warmth to activate the yeast.
- All Purpose Flour – This pantry must-have isn’t just for baking. it’s also great for many savory dishes.
- Baking Powder – An instant ingredient that helps our dough rise. it’s basically sodium bicarbonate. it reacts well with acid.
- Salt to taste
I am not going to lie, making authentic Ethiopian injera, with Teff flour is no Joke and not for the faint of heart. I tried several variations. Comparing it to restaurant quality injera. But it’s just too tedious and involved, even for a seasoned cook.
Recipe Variation
At one point, I could just picture the look on my sister’s face, and the words coming out of her mouth. “So expect me to make this! No thanks.” Quickly decided against it- for now. One of these days am going back to it.
I settled for this Somalia Version, instead (known as canjeero or lahooh) somewhat similar in taste to injera, fairly easy and better tasting than some of the Injera’s I tried making at home. Good enough to be an edible plate and sturdy enough to scoop up stews.
This right here, is a great introduction into the world of sour dough spongy flatbread and ANYONE can make it-Scout’s Honor. And you don’t need a special pan for this-just make sure it’s a non-stick pan. For those that enjoy the sour taste you can let it ferment after 2 hours and then refrigerate overnight. The flavor intensifies and renders the dough sour.
I adapted this Injera from this lovely couple here, they share Amazing Somalia recipes- do check them out if you want to learn how to make more delicious Somalia recipes. And also got a few hints here
This might not be authentic Ethiopian injera but it’s good enough to make again and again, and it’s even got a thumbs up from hubby.
What to eat with Injera?
An added bonus is that you can sweetened things up with cinnamon sugar, honey and this spiced butter here . Then enjoy as a breakfast item, snack, or dessert. Believe me, you are not going to want to stop.
A Great flatbread to have on hand when making Doro Wat. BOY! the two eaten together DIVINE! Get the recipe for Doro Wat Ethiopian Chicken Stew.
Tips and Tricks
- Make by hand for smooth batter – Is preferable to make injera by hand , so you get a feel of the batter. Start by adding a cup of water at a time to make a smooth batter.
- Flour Substitute – Traditionally this injera is made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour works as well.
- Humidity Consideration – Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but not as thick as a traditional American pancake.
- Self Rising Flour Replacement – You may replace the flour , salt and baking powder with the same amount of self rising flour as it’s customary.
How to make Injera?
- Combine corn flour, sorghum, sugar, yeast, and water. Mix and let it rise (See photos 1-4)
- In another large bowl, combine flour, salt, and baking powder and sugar
- Add the starter mixture to the flour mixture. Thoroughly mix and start adding water a little at a time until water has completely been used up, thoroughly mix to eliminate any lumps. You may use a blender to aid the process (See photos 5-6)
- Let it rise for about 2 hours (See photo 7)
- Heat a skillet, crepe pan, or non-stick fry pan preferably one with matching lid to medium high heat.
- When ready to cook, pour a ladleful (about 3/4 cup or more) of injera batter. Spread in a circular motion about the size of a dinner plate. Covering it with the lid shortens the cooking time. (See photo 8-9)
- Let it cook until all batter forms little brown spots coming through. No need to turn the batter. (See photo 10)
- Transfer to a plate with a spatula. put aside and continue cooking until you use up all the batter.
Injera
Ingredients
Starter
- 1 cup corn flour
- 1/2 cup sorghum or whole wheat
- 1 Tablespoon sugar
- 1 Tablespoon dry yeast
- 1 1/4 cup warm water
- 4 cups all purpose flour
- 6 teaspoons baking powder
- 4 teaspoons salt
- ¼ cup sugar
- 4 cups warm water
Instructions
Starter Method
- Combine corn flour , sorghum or whole wheat , sugar yeast and water , mix and let it rise for about an hour.
- In Large bowl combine flour , salt, baking powder and sugar
- Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
- Let it rise for about 2 hours
Quick Method
- In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
- Continue adding water, one cup at a time water until the water is completely used up.
Blender Method
- Add water followed by the rest of the ingredients pulse until ingredients are fully blended
- Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
- Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
- Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
- Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished
Tips & Notes:
- Is preferable to make injera by hand, so you get a feel of the batter. Start by adding a cup of water at a time to make a smooth batter.
- Traditionally this injera is made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour works as well.
- Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but not as thick as a traditional American pancake.
- You may replace the flour , salt and baking powder with the same amount of self rising flour as it’s customary.
Anna Reed says
Thank you so much for sharing this recipe! I’ve struggled for years and years to re-create the injera bread I’ve eaten at restaurants and this is the closest I’ve ever come to getting it right. Your recipe is delicious! Soft, pliable, spongy and perfect to soak up all the tasty gravy. I also opted to mix with my hands like you did and I think that made a HUGE difference. Thank you!
ImmaculateBites says
Hi Anna. I am so glad this worked out for you! And yes, getting in there with your hands does make all the difference :). Thanks for sharing!
Fatimah says
Hello,
I love infgera .
Wanted to know if you have recipe for keto diet . Can I use almond flour or Chickpea flour instead of white flour and corn?
ImmaculateBites says
Hello Fatimah. Sorry, I have never used almond flour or chickpea flour to make injera. From my experience with almond flour, I suspect injera with almond flour would be a lot denser than regular injera. Do let me know how it works out for you!
Valerie says
Hi Imma,
Thank you for the recipe. It’s a great alternative for injera. I have to drive 2 hours to go and 2 hours to come back if I want to get injera in Toronto, ON Canada. My husband is Ethiopian and he loved it and he said not bad for a French Canadian. My daughter who is half Ethiopian doesn’t like injera and your recipe she was mmmmm mommy more. So again thank you.
Valerie
Brandi says
Could Almond Flour be a susubstitute for sorghum flour? Thanks for the information!
Fana Belay says
I am an Ethiopian. I am really sorry for addressing it like this. This is not at all enjer or doro wet. We do not add sugar or/and salt to the recipe. Please request authentic people before you post it online to the public. If you are interested you can contact me.
Brandi says
Fana, as a suggested variation to the recipe, would you personally omit the sugar and salt but keep the remainder as it is written? Thanks!
Safi says
Fana, it’s the way it’s done in her country. In my country, we even add yogurt and let the batter stands overnight.
So the recipe will vary from tribes. In Chad, we call it Kissar.
CINTIA FERREIRA says
Looks a lot like moroccan baghrir, will definitely going to try. Wonder if this sanjeelo would also go well with honey and butter like baghrir…
ImmaculateBites says
Yes it does.
Deborah Fenly says
Hi, thanks for this recipe. It looks like a regional dish from a small place in England. These are made with oats ground up and mixed with wheat flour then fermented in the same way. We call them oatcakes and in they are unique to Staffordshire. They were eaten instead of bread. What is interesting is they are prepared in the same way. They can be eaten with anything but are usually eaten at breakfast.
Alisha Nguyen says
Very nice recipe. Spongy and tasty. I used teff flour in addition to the cornflour and sorghum flours for the starter, because it just didn’t seem right to make injera with zero teff flour! And I let the starter ferment overnight. Results were fabulous
ImmaculateBites says
Awesome! Thanks for the feedback!
Tamara says
Hello! I see the instructions call for barley flour however the list of ingredients do not mention barley flour….?
Please clarifyThank you
ImmaculateBites says
Hi Tamara, it’s sorghum or whole wheat flour . Barley works as well recipe has been updated . Thanks for bringing this to my attention.
Melissa says
What is the water quantity for the first part of the recipe? It says 1 1/4 water. What measurement?
ImmaculateBites says
It 1 1/4 cup water.
francesca says
But how much is a 1.25 cups of water – how many mls – or fl.oz? Also, what would a cup of flour weigh (in oz or grams), or a cup of sugar?
This cup business is very difficult – we use weights in the UK so it’s not easy – how big is your cup!
Dana says
LOL. I think google can help you with your questions. A cup is a standard unit of measure. There are conversion charts out there.
Simon says
I’m no traditionalist but this isn’t Injera. I can’t imagine what Injera tastes like made in this way. Teff gives Injera a unique taste and because it is such a central and important staple of Ethiopian cuisine, I feel this recipe doesn’t give it any justice in my opinion. Sorry to sound harsh! Although I appreciate that it is very difficult even for the seasoned cooks, this should be renamed Canjeero.
Deeqa says
Absolutely this is Somalian canjeelo not injeera
Ifii says
It helps to read the details/blog before jumping to the recipe…..
Christie says
Thanks for the recipe. What I like best is that it’s a very easy recipe to experiment with. I followed your suggestion, using whole wheat flour in place of the barley flour. I ended up with three variations of the batter.
Version one: recipe as written. The result was something much like a pancake. Tasty, but it was thicker than I expected and none of the sour notes of injera, which I personally like. My friend, who doesn’t care for the sour taste of injera, said she much preferred this recipe.
Version two: I added one cup of water, and a I let the batter sit in the fridge for an additional 24 hours. The made for something still like a pancake, but more flexible. Also, it had more of the sour notes.
Version three: I added an addition 1.5 cups of water to the batter and let it sit in the fridge for 48 hours. This provided a thinner pancake with the sour notes. This was my personal favorite, as I like something thinner and sour, but it wouldn’t be to everyone’s taste.
Thanks again for the recipe!
ImmaculateBites says
Thanks for taking the time to write such detailed feedback! Glad to see it worked out well for you.
Chaim says
The reason you got no sour notes is that you place it in the refrigerator. Injeera should be fermented at room temperature. Refrigeration slows fermentation to a slow crawl.
Rosalie says
Thanks so much for this recipe! I love injera, but we don’t get teff flour here in soith Africa, and anyway, the process of making the real mccoy is just too time-consuming. This recipe looks very do-able and I’m definitely going to try it out ehen making my bozena shiro or doro wat.
ImmaculateBites says
Awesome! Do let me know how it works out for you.Thanks!
Catherine says
I fell in love with Ethiopian food when travelling and I’m so grateful for your recipes. I was really craving ethiopian food and now I make it myself thanks to you! It’s always my go to for dinner parties and my guests are always so impressed. Thank you ❤️
ImmaculateBites says
That’s wonderful to hear Catherine! Thank you for taking the time to share this with me.
Sam says
I was a little confused by your instructions for making it extra sour. Are you saying after it’s all mixed up to let it sit for two additional hours and then refrigerate over night? Thanks!
ImmaculateBites says
Yes, to get it extra sour you do have to let it sit over-night. The first two hours is to get it to rise.
Amy says
Hi, I’m looking online for sorghum wheat flour & only seeing white “sweet” sorghum flour or sorghum “grain.” Would either of these work? Thanks for the recipe!
ImmaculateBites says
Hi Amy! Yes it would! Do let me know how it works out for you! Thanks
Jean says
Hi from down under tried your injera today, I used 1 cup teff flour instead of corn flour and 1/2 cup corn flour in stead of sorghum whole wheat , then followed your recipe exactly. Fantastic turned out just delicious, kids had some as pancakes , and we will have some for dinner with beef curry and dhall. Great instructions. Just wished I had a large injera pan , ended up making 28 just bigger than side plate size.
ImmaculateBites says
Thank you so much for the detailed feedback Jean! Glad to hear it worked out well for you.