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Injera
An Ethiopian sourdough flatbread, made from teff flour and cooked into a soft, spongy base often called the edible plate.
Ingredients
Instructions
Mix teff flour and 500ml water to a smooth batter.
Cover and ferment at room temperature 2–3 days until bubbly and tangy.
Add remaining water and salt. Consistency should be like thin pancake batter.
Heat a non-stick pan over medium-high. Pour a thin layer of batter and swirl.
Cover immediately. Cook 2–3 minutes — no flipping needed.
Stack cooled injera on top of each other.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
