Ethiopian injera recipe — sharing the family secret
I've had so many requests from guests to share my injera recipe, so here it is! The key is teff flour — don't substitute it. Mix 2 cups teff flour with 2.5 cups water and let it ferment for 3 days at room temperature. When ready, it should be slightly sour and bubbly. Cook on a flat pan like a crepe, no oil needed. The fermentation is what makes it unique and gut-friendly. Serve with misir wot and tibs. Enjoy!
Tobias Wolf
Mar 31, 2026 at 08:06
I tried your recipe and it worked perfectly! Pro tip: cover it with a breathable cloth, not plastic wrap — the yeast needs air to develop properly.
Lars Berg
Mar 31, 2026 at 08:06
Thank you for sharing this! I've been trying to make injera for years. The 3-day ferment tip is the missing piece — I always rushed it to 1 day.
Anna Lindqvist
Mar 31, 2026 at 08:06
Can you share the misir wot recipe too? The lentil stew you serve with it is my absolute favourite part.
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