Simple unfermented injera

By Stephanie Clairmont
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Injera is traditional bread where you pile all these delicious little dishes on top and instead of using cutlery, you use your hands to scoop and eat. It’s a thin, spongy, flatbread that’s pretty simple to make with teff flour, water, baking soda and salt! Traditionally it sits on the counter for days to ferment and get sour, but you can also cook it right away using a frying pan in under ten minutes



  • 1 1/2 cups teff flour
  • 2 cups water
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 tablespoon olive oil


  1. Mix the flour, baking soda, salt and water in a glass bowl and let it sit while you make your stew.
  2. When you’re ready warm a large non-stick skillet on medium-high heat, add a little olive oil and with a big ladle scoop the batter into the pan moving it around to cover the pan. The injera should be very thin.
  3. Partially cover with a lid and let cook four minutes. Then remove the lid and let cook an extra two to three minutes until cooked through.
  4. Continue to cook batter until it is used up and you have four lovely round injera.


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