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Easy Fluffy Injera Recipe Perfect for Beginner Sourdough Flatbread

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A simple and approachable recipe for making traditional Ethiopian injera flatbread at home using teff flour and sourdough starter. This recipe yields fluffy, tender injera with a subtle tang, perfect for cozy dinners and gluten-free diets.

Ingredients

Scale
  • 1 cup (120 g) teff flour
  • ½ cup (120 ml) active sourdough starter
  • 2 cups (475 ml) water, filtered if possible
  • Pinch of salt (sea salt or kosher salt)
  • Optional: 1 teaspoon sugar or honey to help fermentation if starter is young or sluggish

Instructions

  1. In a mixing bowl, combine 1 cup (120 g) of teff flour and ½ cup (120 ml) sourdough starter.
  2. Slowly stir in 2 cups (475 ml) of water until smooth. The batter should be pourable but not watery—like a thick pancake batter.
  3. Add a pinch of salt and stir again.
  4. Cover the bowl loosely with a kitchen towel or plastic wrap and let it sit at room temperature (around 70°F/21°C) for 12 to 24 hours until bubbles form and the batter smells pleasantly tangy.
  5. After fermentation, stir the batter gently and add a splash of water if it seems too thick to spread easily.
  6. Heat a non-stick skillet or crepe pan over medium heat until a drop of water sizzles and evaporates quickly but does not snap (about 3-5 minutes).
  7. Pour about ½ cup (120 ml) of batter into the pan, swirling to cover the surface evenly. Bubbles will form almost immediately.
  8. Cover the pan with a lid or plate to trap steam and cook the injera for 2-3 minutes until the edges lift and the surface is dry. Do not flip.
  9. Carefully lift the injera with a spatula and transfer it to a plate. Let it cool slightly; it will be soft and flexible.
  10. Repeat with the remaining batter.
  11. Stack the injera on a plate and cover with a clean towel to keep warm and moist before serving.

Notes

Do not flip the injera while cooking; steam trapped under the lid finishes it perfectly. Adjust heat to medium to avoid burning edges or undercooking. If batter is too thick, add water to achieve a pourable consistency. Use a lively sourdough starter for best results. Injera stores well in the fridge for up to 3 days and freezes for up to a month. Reheat gently to retain moisture.

Nutrition

Keywords: injera, teff flour, sourdough flatbread, gluten-free, Ethiopian bread, fermented bread, beginner sourdough, flatbread recipe

Find it online: https://rowanrecipes.com/easy-fluffy-injera-recipe-perfect-for-beginner-sourdough-flatbread/