Injera- Spongy Ethiopian Bread Plate

If you’re looking for traditional injera, you might want to look elsewhere.  Making injera is truly an art form and it requires patience, a lot of practice, and special equipment.  Made from teff flour, injera requires a lengthy fermentation to get its trademark tang.  They’re also made so large that they become like a huge plate or tablecloth that various dishes are heaped upon.  Diners are supposed to rip off a piece and use it to scoop up the food.  If you’re having a flashback to either Homer’s Odyssey or the movie Along Came Polly, you’re not alone.

For those who prefer instant gratification and don’t have a giant crepe maker-like contraption, this recipe is for you.  The teff flour is balanced by some other gluten-free grains, baking soda provides instant leavening, and yogurt adds a sour tang.  It might not be traditional, but it did the trick for me.  Make a fresh batch and use it to scoop up some Doro W’et sauce; you’ll understand what the fuss is all about.


Injera- Spongy Ethiopian Bread Plate

Yield: 10-12 injera


* 2 cups teff flour
* 1/2 cup rice flour
* 1/2 cup sorghum flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon xanthan gum
* 1 teaspoon salt
* 1/2 cup yogurt
* 3 cups club soda
* ghee or vegetable oil, for oiling skillet


Combine the teff flour, rice flour, sorghum flour, baking soda, xanthan gum, and salt in a large bowl. In a separate bowl, whisk the yogurt into the club soda and then pour into the flour mixture to make a smooth, thin batter.

Grease a large skillet with ghee or oil and heat the pan over medium-high heat. Pour about 1/2 cup of the mixture into the center of the pan and swirl the pan to distribute the batter. Cook for approximately 30 seconds and then cover. Cook an additional 30 seconds until the injera is cooked through. Remove to a plate and cover with a cloth to keep warm while cooking the remaining injera.

Adapted from Soul of a New Cuisine

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8 Responses to “Injera- Spongy Ethiopian Bread Plate”

  1. #
    Tara — December 9, 2011 at 9:06 pm

    I made a great fermented one, gluten free (teff and a bit of rice flour). I love it but havent made anything besides raw beef in niter kibbeh.

    FYI your blog is hands down my new fave. xo


  2. #
    CATE — December 12, 2011 at 2:27 am

    Thanks Tara :) Hope you give some of the other Ethiopian recipes a shot, although I've heard the raw beef is also excellent!


  3. #
    kage — February 4, 2012 at 11:07 am

    This receipe looks like cooking instant injera , do you need to keep the mixture overnight ? I want to try this out , but its not possible to buy teff around here , would sorghum do ?


    • CATE — February 4th, 2012 @ 7:07 pm

      Hi Kage. Nope- I didn't keep the mixture overnight- just mixed it up and made it immediately. As for the teff, it's worth looking for online (it's sold on Amazon) since it's pretty critical for the flavor.

      Of course you can make other fermented tasting flatbreads with grains like sorghum, but it just won't have that teff flavor.

      Good luck!


  4. #
    Tam Davis — April 19, 2013 at 11:26 am

    May I say your photography is lovely?! Are you the photographer? And your food looks absolutely brilliant.


    • Cate — April 19th, 2013 @ 5:30 pm

      Thanks so much Tam! And yes, I’m the all-in-one cook/food stylist/photographer around here :)


  5. #
    Kathy Kendall — January 28, 2017 at 3:28 pm

    My mixture came out very thick and heavy; not possible to make a thin injera with it. Is there a specific type of yogurt you recommend?


  6. #
    Ignatz — March 27, 2017 at 11:31 am

    Xanthan gum – yuck, not really a natural product and impairs digestion. Can this be eliminated?

    How does this recipe work if you just let it ferment overnight with some yeast?

    What happens if you use just straight Teff flour?


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