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Overnight Injera

The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight. Serve with spicy vegetable stews, or use for sandwich wraps.

Ingredients: 

Ingredients: 

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2 cups teff flour
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½ cup gluten-free flour mix (without leavening added)
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2 tsp. active dry yeast
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1 pinch ground fenugreek
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1 pinch ground cumin
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½ tsp. salt
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1 Tbs. honey, optional

Instructions: 

1. Whisk together teff, gluten-free flour mix, yeast, fenugreek, and cumin in large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty. (Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.)

2. Stir in salt and honey, if using. The batter should resemble very thin pancake batter; add more water to thin, if necessary.

3. Heat large nonstick skillet over medium heat. Pour 1/3 cup batter into skillet, tilting to spread batter into large round that’s thicker than a crêpe but thinner than a pancake. Cover; cook 1 minute, or until top of injera is covered with bubbles. Loosen edges with spatula, and transfer to plate. Cover to keep warm. Repeat with remaining batter. Serve warm.

Nutrition Information: 

Calories: 
189
Protein: 
7 g
Total Fat: 
2 g
Saturated Fat: 
<1 g
Carbohydrates: 
37 g
Cholesterol: 
0 mg
Sodium: 
201 mg
Fiber: 
7 g
Sugar: 
<1 g
Yield: 
Serves 6

Comments on this Recipe

Anick - you can probably find teff flour at a natural foods store, but Amazon.com carries it as well.

What is teff flour and where can we find it?

I've purchased "Bob's Red Mill" teff in my local natural food coop and it's available online through Bob's Red Mill.

this looks good! I wanna try it! minus the honey we can use agave or sugar.