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Injera from Sourdough Starter

The Gourmet Gourmand
5 from 1 vote
Prep Time 1 d
Cook Time 30 mins
Course Side Dish
Cuisine Ethiopian
Servings 6 injera


  • 12 inch non-stick skillet
  • Blender


For the Teff Sourdough Levain

  • 50 grams (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter (mine is 100% hydration, but shouldn't matter significantly)
  • 50 grams (1/3 Cup) Teff Flour
  • 50 grams (Scant 1/4 cup) Water

For the Injera Batter

  • 150 grams (1 Cup) Teff Flour
  • 150 grams (1 Cup) Barley Flour
  • 150 grams (1 Cup) Cake Flour
  • 2 1/2 to 2 3/4 cups Warm Water


The Night Before

  • In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. Loosely cover and let rise overnight. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. This is good/normal.

Morning of the Next Day (9am, or at least 8 hours before planning to serve injera)

  • To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. Blend well until thoroughly combined and no lumps remain. You may need to scrape down the sides of your blender a few times.
  • Add the extra 1/4 cup of water (if needed) to achieve appropriate batter consistency (should be thinner than pancake batter, but not quite as thin as crepe batter).
  • Pour into a large non-reactive bowl and loosely cover. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours.

To cook the Injera

  • After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Stir injera batter and check consistency again. If you need to add a little more water at this stage, feel free.
  • Heat a 12 inch non-stick skillet over your stove on high heat. Fill a glass measuring cup with about 3/4 cup of injera batter.
  • When pan is very pre-heated, pour your first injera. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. (See visual above for technique).
  • Turn heat down to medium. Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. Then cover with a lid and finish cooking. (This gentle steaming helps keep the injera soft and tender).
  • Your injera will be done when the edges begin to pull away from the pan. Uncover, using care not to drip water from condensation on the lid onto the injera. Gently remove with a large spatula. Let cool on a kitchen towel.
  • Repeat until all the batter is used up.
  • Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Do not stack until fully cooled or the injera will stick. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days.
Keyword Bread, Flatbread, Sourdough, African Recipes, sourdough discard