How to Make Delicious Teff Injera: A Simple Guide

In Ethiopia and Eritrea, Injera is the staple food and is often served as breakfast, lunch, or dinner. Finding gluten-free options can be a challenge, but this is where teff comes in. Teff is a gluten-free grain that has been a staple in Ethiopian and Eritrean cuisine for centuries. They use it to make an unleavened bread called Injera. Injera is airy, spongy, and perfect for scooping up stews, curries, and sauces. In this article, we will provide a simple guide on how to make delicious Teff Injera at home.


To make Teff Injera, you will need the following ingredients:

  • 2 cups of teff flour
  • 3 cups of water
  • 1/4 teaspoon of active dry yeast
  • A pinch of salt

Teff Flour

Teff flour is a gluten-free flour made from the seeds of the teff plant. The flour is known for its high nutritional value, rich in minerals, and is a good source of protein. It has a nutty flavor, and when used to make Injera, it brings out the signature taste of the bread. It is widely available in health food stores or online.


Water forms an essential part of the Injera recipe. It is used to hydrate the teff flour, and the amount used will depend on the flour’s coarseness. The teff flour will absorb the water and form a batter that is left to ferment overnight. The fermentation process will cause air bubbles to form in the batter, which will give the bread its spongy texture.

Active Dry Yeast

The yeast is used to kickstart the fermentation process. It adds complexity to the taste of the Injera and helps to activate the teff flour. It is added in small quantities, and if used correctly, it will not overpower the flavor of the Injera.


Salt is optional in the recipe; it is used to enhance the flavor of the bread. The quantity added should not be too much, as it will mask the nutty flavor of the teff flour.


You will need the following tools to make the perfect Teff Injera.

  • A bowl for mixing ingredients
  • A whisk for mixing the batter
  • A non-stick pan or cast iron skillet
  • A spatula for flipping the bread
  • A lid for covering the pan while cooking

Non-Stick Pan or Cast Iron Skillet

The pan used for cooking is essential; it should be non-stick or a well-seasoned cast iron skillet. A non-stick pan is preferred because the Injera is delicate and can easily stick to the pan’s surface.


It is recommended to use a flat, wide spatula that can cover the majority of the Injera. The spatula should be sturdy and not too thick to prevent damaging the Injera.


A lid is used to cover the pan while cooking; this traps in the steam and creates a moist environment that will cook the Injera evenly.


Mixing the Batter

In a bowl, mix the teff flour with water, yeast, and a pinch of salt. Use a whisk or fork to mix the ingredients thoroughly. The batter should be smooth and lump-free.

Fermenting the Batter

Once the ingredients are mixed, let the batter sit for 12-24 hours, preferably overnight. The batter will start to ferment and rise, and air bubbles will form in the mixture, which will give the Injera its spongy texture.

Cooking the Injera

Before cooking the Injera, stir the batter to mix it properly. The batter should be a thin pouring consistency. If it’s too thick, add more water.

Place the non-stick pan or cast iron skillet on medium heat. Once it’s hot, pour a ladle of batter onto the pan, and quickly swirl it around to spread the batter evenly. Cover the pan with a lid and cook for 2-3 minutes.

Once the edges of the Injera start to pull away from the pan, use a spatula to gently lift the sides of the Injera. If it releases easily, flip it over and cook for a further 30 seconds.

Serving the Injera

Once cooked, remove the Injera from the pan and let it cool for a few seconds. Stack it on a plate and serve it with your favorite stew or curry.

Tips for Making Perfect Injera

Making Injera can be daunting for first-timers, but with these tips, you can make the perfect Injera every time:

  • Use lukewarm water when mixing the batter.
  • The batter should be thin with a pouring consistency, but not watery.
  • Let the batter ferment for 12-24 hours for the best results.
  • Cover the pan with a lid while cooking to create a moist environment.
  • If you don’t have a non-stick pan, use a well-seasoned cast iron skillet.
  • Use a flat, wide spatula to flip the Injera over.


Teff Injera is a gluten-free, nutritious, and delicious bread that can be enjoyed with a variety of stews, curries, and sauces. With the right ingredients and equipment, you can make the perfect Injera at home. The recipe is straightforward and requires little effort, but the results are amazing.


  • What is Teff?

    Teff is a gluten-free grain that has been a staple in Ethiopian and Eritrean cuisine for centuries.

  • Can I use a regular pan to cook the Injera?

    A non-stick pan or a well-seasoned cast iron pan is recommended, as Injera is delicate and can easily stick to the pan.

  • What is the fermentation process?

    The fermentation process is the natural breakdown of sugars in the batter caused by yeast and bacteria. This process creates air bubbles in the batter, which gives Injera its spongy texture.

  • How long can I store Injera?

    Injera can be stored in an airtight container at room temperature for up to 2-3 days.



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