Skip to main content




Traditional Ethiopian cuisine is famous for hot spicy food served on top of a soft pancake-like bread called injera. True injera is made from a very nutritious grain called teff, but whole wheat and white flours work too. Enjoy with with Ethiopian lentils and cucumber yogurt salad.

Makes 14 5-inch breads.


  • 1½ cups teff flour
  • ¾ cup unbleached white flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 3 cups water
  • ¼ cup plain yogurt
  • 3 tablespoons butter for griddle


  1. In a bowl, combine the teff flour, unbleached white flour, baking soda, and salt. Gradually add the water and yogurt, whisking to form a smooth batter.
  2. Heat a small amount of butter on a griddle over medium high heat. Ladle ¼ cup of the batter onto the griddle for each injera, spreading the batter evenly to form thin pancake-like breads.
  3. Cook until bubbles form and become somewhat dry, about 2 minutes. Turn the injera and cook about 1 minute more. Let cool before serving.

Share this Recipe

Social media & sharing icons powered by UltimatelySocial