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Injera in a tray with doro wat stew, salad, and Gomen wat served in bowls


Injera is a soft, thin pancake-like flatbread made from fermented teff batter. A staple food in Ethiopia/Eritrea usually used as a serving base for scooping stews, meat, and vegetables like Doro wat, gomen wat, and much more.



  • 1 cup Teff flour
  • 2 cups water

Injera - The batter

  • 5 cups teff flour
  • 2 cups dough starter
  • 1½-2 cups warm water
  • 4 to 6 cups water or as needed


  • 3 cups Water
  • 1.5 cup Teff flour batter
  • 1 cup cold water



  • Combine one cup of teff flour with two cups of water. Mix well and store in a glass container or a non-reactive container with a tight-fitting lid. Leave to ferment for 3 to 4 days in a warm place.
  • Discard the muddy water above the starter and stir well. It's ready to be used!


  • Combine 2 cups of dough starter with 5 cups teff flour and add the 2 cups warm water gradually. You may end up using about 1½ (the consistency should be thick but smooth) Mix with a stand mixer on a medium speed for 5 minutes, or mix with your hands.
  • Pour 5 to 6 cups of water over the dough or pour enough to covever it about half inch deepo. Don't mix. Cover it up and leave it to ferment for three days.
  • Discard the old water and replace it with a new one. Leave to ferment again for another 3 days.
  • Discard the water again. Add 2 cups water, then mix the batter very well.


  • Prepare the absit by boiling 3 cups of water. Turn off the heat.
  • Add 1-1/2 cup of the batter to the boiled water. Mix well to dissolve.
  • Turn on the heat and cook till the absit bubbles—about 5 minutes.
  • Remove from heat and add 1 cup of cool water to bring down the temperature of the absit.


  • Once the absit is no longer hot (warm to touch) mix it with the injera dough.
  • Leave the batter to rest anywhere from 2 to 4 hours or leave overnight. (You should see bubbles rising over the batter). You can cook at this point or leave in the refregerator for later use.
  • The consistency should be light and thin but not too thin. The consistency of the batter should be between crepe and pancake.


  • Preheat the griddle to 400F (204c). Pour the batter in a circular motion around the surface of the griddle. Wait a few seconds for the holes to appear on the surface of the injera—then cover and cook for one more minute.


The starter should smell sour but not bad. The longer the starter sits, the more sour it will become.
After few days, the starter should smell sour. If it smells bad, then it means the starter is spoilt and you will need to start the process all over again.
Add water to the batter a little bit at a time because there is a thin line between making it right and getting it too thin.