🇪🇹 Ethiopia recipe
Injera
Injera is the soul of Ethiopian dining, a naturally fermented sourdough flatbread with a unique spongy texture and pleasantly tangy flavor achieved through a multi-day fermentation of teff flour batter. This ancient bread serves as plate, utensil, and accompaniment, with diners tearing pieces to scoop up stews and salads.
Prep15 mins + 2-3 days fermentation
Cook30 mins
Serves5
Difficultymedium
Ingredients
- 500g teff flour (dark or ivory)
- 750ml lukewarm water, plus more as needed
- 1/2 teaspoon salt
- Additional water for thinning the batter (approximately 250ml)
- Vegetable oil for greasing the pan
- 2 tablespoons reserved starter from a previous batch (optional, for faster fermentation)
- Extra lukewarm water for adjusting consistency
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 175
- Protein
- 6.3 g
- Carbs
- 36 g
- Fat
- 1.1 g
