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Photography by the talented Anna Singlke

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Ready in: 10 minutes (once fermented - plus sevral days for fermentation)

Serves: 2-3 people

Tips from Naz

  • Use a good non-stick pan that’s reserved for making injera only.

  • The first time you cook injera you should season the pan with an oily seed like flax seed. (Cover the pan with seeds and heat. Use paper towel to slowly polish).

  • The fermentation process needs some warmth. In winter ensure you keep it near a radiator maybe.

  • You can make a batch and leave in the fridge for several days if covered in clingfilm. Warm for 30 secs to serve.

  • If you leave some starter aside you can use it for next time. The starter will keep in the fridge for a couple of months. Or in fact any injera dough can be kept for next time and used as starter - about a tablespoon.


  1. 500g teff flour (see our shop)

  2. 2 1/2 cups water (do not use hot water)

  3. 1 tsp baking powder (in Ethiopia baking powder is not used, but in the UK the water is hard so some is needed to generate the bubbles. In soft water areas this may not be necessary)


1. Create Starter

(natural yeast for fermentation)

  1.  Mix 1 tablespoon of flour with 1/2 cup of water.

  2. Leave in a sealed or covered container (jam jar or tupperware) with plenty of space to allow for expansion - less than half full. 

  3. After a few hours the flour will settle and separate under a layer if coloured liquid.

  4. After 24 hours a layer of bubbles will form on the surface, which shows the fermentation has started.

  5. Leave for 2 days in a warm place (near heater in winter) to aid the fermentation.

2. Create Sourdough

  1. Add 1 1/2 cups water to the remaining flour, and the starter from step 1.

  2. Cover and place on a flat surface. Put the batter aside for 24-48 hours in a warm spot. (You can let your batter ferment for more or less time, depending on how sour you like your injera to be).

  3. Add 1/2 cup water and  1 tsp baking powder. Mix until it resembles single cream and is full of bubbles.

  4. Prepare the pan by heating the pan before you start to pour.  Make sure the pan is smooth otherwise your injera might fall apart when you try to remove it. 

  5. Pour the batter into the pan and cover it with thin layers (as you would a pancake). The injera should be a bit thicker than a crepe with lots of bubbles but not as thick as traditional pancakes. 

  6. Cover and cook for 1-2 minutes until the batter is full of bubbles. Cook on one side only and don’t flip. When you see holes (eyes) cover the injera, it's ready to be removed. It will also lift away from the edges of the pan and appears brown.