Injera

Quick, easy, tender, crepe-like flatbread is pleasantly sour, slightly sweet, and utterly addictive. Wrap it, dip it, or enjoy it as is for African comfort food.

Course Main

Cuisine African

Prep Time 10

Cook Time 15

Rising Time 2 30

Total Time 2 55

Servings

Calories 281kcal

Author Imma

Ingredients

Starter

1 cup (120g) corn flour or a fine cornmeal (not cornstarch)
½ cup (70g) sorghum or whole wheat flour
1 tablespoon (12g) sugar
1 tablespoon (9g) dry yeast
1¼ cups (295g) warm water

Injera

4 cups (480g) all-purpose flour
2 tablespoons (24g) baking powder
2 teaspoons (12g) salt
¼ cup (50g) sugar (optional)
4 cups (944g) warm water

Instructions

Easy Yeast Method

Make the starter by combining corn flour, sorghum or whole wheat flour, sugar, yeast, and water, mixing, and letting it rise for about an hour.
Mix the all-purpose flour, baking powder, salt, and sugar. Then add the starter mixture, and start adding water a cup at a time, stirring constantly, until all the water has been used up. Thoroughly mix to eliminate any lumps. You can do this in a blender, then pour it into a large bowl.
Let it rise for about 2 hours or until bubbles form.

Quick Method

In a large bowl, combine the flour, baking powder, salt, and sugar. Then start adding water, a cup at a time, stirring constantly to prevent lumps.
Continue adding water, one cup at a time water until the water is completely used up.

Cooking

Heat a skillet, crepe pan, or non-stick fry pan with a lid on medium-high heat.
Pour a ladleful (¾ cup or more) of the injera batter onto the pan, spreading from the center in a circular motion until it’s about the size of a dinner plate. Cover with the lid, and let it cook until all the batter forms little brown spots coming through. No need to flip it.
Transfer to a plate with a spatula or plate, set aside, and continue cooking until the batter is finished.

Notes

Start adding water, a cup at a time, stirring well between additions to make sure you get a smooth batter.
Traditionally, injera is made with teff or sorghum flour. However, whole wheat and barley flour work as well.
Keep in mind that humidity, flour, and water play a role. Injera should be thicker than a crepe, but not as thick as a traditional American pancake.
For the quick version, feel free to replace the flour, baking powder, and salt with the same amount of self-rising flour.

Nutrition