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Quick Same-Day Injera

A weeknight shortcut to Ethiopian teff flatbread that uses sparkling water, baking soda and a splash of vinegar in place of days of fermentation.

Prep: 5 min Cook: 20 min Total: 1 hr Serves: 6

Ingredients

  • 1 1/2 cups (200g) teff flour (or a store-bought “injera flour” blend)
  • 1/2 cup (60g) whole wheat or all-purpose flour (or more teff to keep it gluten-free)
  • 1/2 tsp (3g) salt
  • 2 1/2 cups (590g) sparkling water or club soda, plus more as needed
  • 1 Tbs (15g) apple cider vinegar or lemon juice
  • 1/2 tsp (3g) baking soda

Instructions

  1. Whisk the flours and salt together, then whisk in the sparkling water until smooth. The batter should be thin, about like crepe batter or heavy cream.
  2. Cover and let it sit at room temperature for 30–60 minutes so the teff hydrates. If you have time, a few hours gives it a little more flavor.
  3. Just before cooking, whisk in the vinegar and baking soda. It’ll foam up a bit. Add a splash more water if it’s thickened.
  4. Heat a 10–12” nonstick skillet with a lid over medium to medium-high heat. Don’t add oil.
  5. Pour about 1/2 cup of batter into the pan in a spiral, starting at the outside edge and working toward the middle, or pour it all at once and quickly tilt the pan to spread it. Aim for a layer a little thicker than a crepe.
  6. Cook uncovered until holes form all over the surface, usually 30–60 seconds.
  7. Cover and cook another 1–2 minutes, until the top looks dry (not shiny or wet) and the edges start lifting from the pan.
  8. Don’t flip it. Slide it onto a clean towel and let it cool in a single layer before stacking, or they’ll stick together. Let the pan come back to temperature and repeat.

Notes

  • This is a shortcut: There’s no real fermentation, so it’s milder and less sour than traditional injera. It’s a good way to practice the cooking technique. For the real thing, see the fermented teff injera.
  • No holes: The batter is too thick or the pan is too cool. Thin it a little or turn the heat up.
  • Gummy on top: Keep it covered a bit longer, or pour a thinner layer.
  • Brown on the bottom: The heat is too high. Injera should stay pale and soft.
  • Blood sugar: Injera is still a starchy bread, even made with teff. Keep the portion reasonable and serve it with plenty of protein and fiber, like misir wat, greens and eggs. Nutrition is approximate and per injera, made with whole wheat flour.
  • Storage: Keep wrapped at room temperature for a day or two, or in the fridge for up to a week. Warm briefly in a covered pan or the microwave. Freezes well with parchment between the layers.
  • More background in the blog post: Making Injera at Home.