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Ethiopian Flat Bread (Injera)


  • 3cups self-rising flour
  • 1⁄2cup whole wheat flour
  • 1⁄2cup cornmeal
  • 1tablespoon active dry yeast
  • 3 1⁄2cups warm water


  • Mix everything together to form a batter.
  • Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
  • It can sit as long as 3-6 hours.
  • When ready, stir batter if liquid has settled on bottom.
  • Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 – 3/4 cup water.
  • Batter will be quite thin.
  • Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
  • Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
  • Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
  • Batter should be no thicker than 1/8-inch.
  • Do not turn over.
  • Injera does not easily stick or burn.
  • It is cooked through when bubbles appear all over the top.
  • Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
  • Finished injera will be thicker than a crepe, but thinner than a pancake.


  • okinok

    Very good substitute for injera. I didn’t have self rising flour so I used 1.5 Tbsp baking soda and 1.5 tsp salt plus enough all purpose flour to make 3 cups. My blender is shot but I added water to the bowl at the end (I just guessed the consistency) and mixed well with my fork. I also added a splash of vinegar to make it taste sour.

  • liz.tarquin

    This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right – I used a non-stick skillet, which I really think works best. Otherwise, try substituting rye or barley flour for the whole wheat and/or cornmeal. Tef is the flour they use in Ethiopia, and after much research I discovered it’s a relative of rye. The key is not having any more than 1 part ‘other’ flour to the 3 parts self-rising flour (high gluten flour works best).

  • Bonnie G #2

    Since I’ve never had this type of flat bread or even heard of it, can’t comment on it’s authinticness (is that a word) but I sure had fun making it, it was pretty simple with clear instructions and I was pleasantly surprised with how much we liked the taste. More bread like (though flat) than most flat breads and less like a tortilla and we enjoyed that. I did follow another reviewers idea and added a splash of vinager as we LOVE sourdough, next time I think I will use my sour dough starter with this just to try it out. I also had no self rising flour so just used a recipe on here for making my own and it worked fine. Made for “Help a Naked Recipe Game”

  • Lucky in Bayview

    This was fun recipe to try. I added a bit of vinegar as others had suggested. Mine had kind of a raw flour flavor that I couldn’t get past.I had a really hard time not flipping them, they looked like they were begging to be flipped, but I stayed true to the recipe and left them alone. I was really surprised that they didn’t want to stick to the pan or burn. Thanks for sharing the recipe.

  • Chef Kaydia Ji

    YOWZA! This was perrrrrrfect! I had an art show of Ethiopian theme and made this w/ the chickpea wat. I cooked half in an iron skillet and half in a non-stick, both worked, but nonstick cooked faster. At the reception, I piled the injera next to the wat and left a stack of store bought pitas as well(nervous people wouldn’t try my cooking). The injera lasted 2 seconds! People who never heard of Ethiopian food were flipping over the stuff, and were shocked I made it myself! THANK YOU for posting this!

  • Annacia

    I’ve never had “real” Injera so I can’t judge it’s authenticity. I can say that this is really good and fun to make though. I started it at 6 am and they were finished by the time I had to leave for work before lunch. I can’t tell you how much I wanted to flip them over (force of habit!) but managed not to and they turned out great and were much enjoyed, my DH ate 3 and it’s *very* rare for him to even take a second on anything so that was a huge compliment.

  • Meghan E.

    I used another recipe on this site for the self rising flour, since I didn’t have any. I make bread often enough so I had all the other ingredients around. After a couple of tries to get the heat in the pan right (same as with crepes or pancakes), I ended up with a batch of about 20 of these. They also reheat well in the microwave. Very tasty.

  • freshairla

    Teff is available at Whole Foods Markets

  • Lerxst

    This was a very good substitute recipe for injera, though it didn’t have that characteristic “teff tang”. A huge advantage is it’s possible to do on much shorter notice even if you have teff, as an authentic injera realistically takes at least a day for proper fermenting. Have you thought of trying this with a sourdough starter to get some of that sour flavor? Regardless, it’s still very tasty and the texture is virtually identical to the real thing.

  • syndi22

    Love it. I have made this twice, didn’t put in blender either time. First time was perfect. Second time I had to rush and didn’t let it sit for an hour. Learned that that is a crucial step.