Follow us


The recipe of Injera, the typical Ethiopian bread

Injera recipe

Looking for a quick and easy recipe that has an ethnic flavor and gives an extra touch to your dinner? Try the injera recipe!

Today we present the recipe of injera, an Ethiopian bread that is very popular in various African countries and which is also highly appreciated outside the continent by those who love ethnic cuisine in particular. It stands out for its soft and spongy texture which makes it a unique bread of its kind. The flavor of this African bread, also typical of Eritrea, is slightly acidic . In fact, it is a sourdough bread. This characteristic of Eritrean bread comes from its slow fermentation which perfectly matches the very intense flavors of African cuisine.

Injera traditionally involves the use of Ethiopian flour called teff. Not being widespread in other countries, it can be replaced with other types of flours that differentiate this version of the injera recipe with teff flour. This bread in Africa is used daily by many families. So let’s see the preparation of the original recipe.

Injera recipe
Injera recipe

Preparation of the recipe for the injera

  1. Mix all three different flours in a bowl.
  2. Dissolve the brewer’s yeast in warm water and pour the mixture into the bowl with the flours inside.
  3. Start mixing everything with the help of a whisk . You will need to get a very homogeneous batter.
  4. Cover the bowl with cling film and let it brew for 2 days out of the fridge.
  5. After this time the dough must be covered with bubbles . Now add the boiling water and baking soda.
  6. Always mix with a whisk until the mixture is smooth and similar to that for the preparation of crepes.
  7. Cover with cling film and let it rest for 1 hour.
  8. Prepare a small round non-stick pan in which to cook the mixture following the crepes procedure (the pan must be very hot).
  9. You will have to pour approximately 80 g of mixture which will give you 10 injera.
  10. During cooking, bubbles should appear on the surface and, at this point, cover with a lid to finish cooking which will last about 3 minutes.
  11. As soon as the bread changes color it will be ready.
  12. Once cooked, cover it with plastic wrap to keep it fresh and soft.


Injera bread can be stored in paper bags and in the fridge for up to 3 days . Alternatively, freeze the bread once cooked.

And to flavor fish and meat, try Berberè , the Ethiopian spice blend!

Riproduzione riservata © - WT

Most read