Quick Injera

Recipe from Steven May

Adapted by Naz Deravian

Updated Aug. 26, 2024

Quick Injera
Kerri Brewer for The New York Times. Food Stylist. Cyd Raftus McDowell.
Total Time
25 minutes, plus 48 hours’ fermenting
Prep Time
5 minutes
Cook Time
20 minutes, plus 48 hours’ fermenting
Rating
4(80)
Comments
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Assertively sour, injera is a spongy, round flatbread that serves as a nutrient-rich staple of the Ethiopian diet, as well as a serving plate and utensil. Preparing injera in the traditional method takes a lot of practice and just the right set of circumstances for the days’ long fermentation of the batter. This version is adapted from a recipe created by Steven May for a company that makes electric griddles specifically for cooking injera. The recipe uses 100 percent teff flour, but streamlines the fermentation process for the novice. It is not quite as sour and shortens the fermentation time with the addition of baking powder. The hallmark of a well-made injera is the “eyes,” the tiny holes that pop up on the surface of the batter as soon as it hits the hot pan. Ideally, you want many eyes to pop up on the top, plus a smooth surface underneath. (If you have eyes underneath, it’s a sign that your heat is too high.) The consistency of the batter should be somewhere between a pancake batter and crepe batter, and, ideally, you don’t want the injera to crack. You will need a 12-inch nonstick pan to mimic the mitad, the griddle injera is typically prepared on. Be patient and don’t worry if your injera is a little finicky at first. It can take some practice to get the heat and consistency just right. Place injera on a plate and spoon dishes such as alitcha kik, tikel gomen, shiro and doro wat on top. Tear off a piece of injera and scoop up its toppings. —Naz Deravian

Featured in: Injera Is the Soul of Ethiopian Cuisine

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Ingredients

Yield:5 (10-inch) injera
  • 2cups/280 grams teff flour (ivory or brown)
  • 2cups filtered water
  • 1½teaspoons/6 grams baking powder
  • ¼teaspoon/1 gram fine sea salt
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)

206 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 7 grams protein; 181 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the teff flour in a large, non-reactive glass or plastic bowl. Slowly whisk in the filtered water until the batter looks completely smooth and is the consistency of pancake batter. Make sure to incorporate any batter clinging to the sides of the bowl. If you rub the batter between your fingers it will feel a little gritty.

  2. Step 2

    Cover the batter with a clean kitchen towel and leave in a cool spot out of the sun, like a pantry, to ferment at room temperature for 48 hours. Do not touch or move the bowl. After 48 hours, the batter should smell distinctly sour, the top should look puffy and cracked (a bit like a brain), and the mixture should separate, with liquid sitting in the bottom of the bowl.

  3. Step 3

    Spread a couple of clean kitchen towels on a work surface for the injera to cool on, and prepare pieces of parchment paper to slip between the injera to stack them when cool.

  4. Step 4

    With a soft cloth or paper towel, wipe the surface of a large (12-inch) nonstick pan (with a lid) to remove any residual oils. Heat the pan over medium-high for 2 minutes. While the pan is heating, stir in the baking powder and sea salt into the teff flour mixture until the batter comes together. It will deflate as you stir, and the sour smell will intensify.

  5. Step 5

    Using a spouted 1-cup measuring cup, scoop out about ½ cup of the batter. Pour the batter in a thin stream into the center of the hot pan, then quickly tilt and rotate the pan to disperse the batter and evenly cover the entire surface of the pan. Try not to have any areas that are too thick.

  6. Step 6

    Cook until the eyes (tiny holes) pop up and cover about 75 percent of the surface of the injera, and the edges begin to curl, about 1 minute. Cover and finish cooking through, about 30 seconds. Use a towel to wipe away any condensation that accumulates on the inside of the lid. (You don’t want the condensation to drip onto the injera.)

  7. Step 7

    Remove the pan from the heat and, with the help of a spatula, gently slip the injera off the pan and onto a towel to cool. (Do not lift the injera off the pan with a spatula, it will break. Just nudge it off the pan.) Check the underside of the injera. Ideally, injera should consistently have eyes on the top and be smooth on the bottom. If there are eyes on the bottom, turn down the heat a little.

  8. Step 8

    Carefully wipe the pan clean with a soft cloth or paper towel, and wipe any condensation from the inside of the lid. Repeat with the remaining batter, wiping both the pan and the lid between each injera. Take note of the heat and adjust to medium if necessary. If injera are cracked or dry, try placing the lid on sooner than 1 minute after pouring the batter.

  9. Step 9

    When the injera is cool, stack on top of each other with parchment paper in between. Place injera in a large resealable bag and store in the fridge for up to 2 weeks. To serve, reheat in the microwave for 30 to 45 seconds. (Alternatively, you may wrap the injera tightly in foil and reheat in a low oven.)

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4 out of 5
80 user ratings
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Comments

Davaid

I have found that it takes several tries, at 2-3 days per undertaking, to get injera just right. While shopping at my local Ethiopian store for teff flour I discovered an entire rack of pre-made injera. I found it much better than mine was and it took me all of 1 minute to "make." If you live in a decent sized city this is the way to go...

Steffy

Teff is pricey so I use buckwheat flour instead. Just mix with water and let it sit overnight (I live in Tucson, Arizona and fermentation happens fast) until it gets bubbly and sour- then add some salt . No need for baking powder. Proceed with the nonstick pan as above. Very simple and very delicious.

Esther’s Mom

Are you supposed to incorporate the liquid that separates during fermentation before adding final ingredients or drain it off?

Michele Mandrioli

I had some injera at the home of some Ethiopian friends many years ago. I have some teff flour in the freezer, so I will try making some myself. I made some Anadama bread the other day and it was delicious. I remember having commercial Anadama bread when I was young. My father sold it in his store and would bring a loaf home now and then. I don’t think it sold that well, so we benefitted.

Selam

This recipe makes it sound a lot easier than it really is. Authentic Ethiopian injera has a very specific fermentation process and taste that’s hard to replicate. What's shown here is a far cry from the real injera made in Ethiopia or even the ones baked by Ethiopian communities and sold in US markets. If you want to experience the true flavor and texture, I’d recommend trying injera made the traditional way from Ethiopian markets in major metropolitan areas or online sellers that deliver to you

David

Question in step 3 are you pouring the fermented dough onto the towels? Directions are less than clear, at least to me. Thanks.

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Credits

Adapted from Steven May

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