Guide To Make Injera Recipe Sourdough Simple

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Injera, the spongy and slightly sour flatbread that’s a staple in Ethiopian and Eritrean cuisine, takes on a whole new dimension when prepared with a sourdough starter. This recipe unlocks a deeper flavor profile while maintaining the iconic texture of injera. Even without years of sourdough experience, you can create these delicious flatbreads at home!


Injera from Sourdough Starter
Injera from Sourdough Starter

1 cup (200 grams) active sourdough starter

  • 2 cups (240 grams) teff flour
  • 3/4 cup (180 ml) warm water
  • 1/2 teaspoon salt

  • Instructions:

    1. Feeding the Starter: The day before you plan to make injera, “feed” your sourdough starter by mixing it with 1/2 cup (120 grams) each of teff flour and warm water. Let it sit at room temperature for 8-12 hours, or until doubled in size and bubbly.

    2. Mixing the Batter: In a large bowl, combine the fed starter, teff flour, warm water, and salt. Using a whisk or a sturdy spoon, mix until a smooth, thick batter forms. There should be no lumps, but the batter won’t be runny.

    3. First Fermentation: Cover the bowl tightly with plastic wrap or a damp cloth. Let the batter ferment at room temperature for 48 hours. During this time, the batter will rise and become bubbly. You may also see some surface separation.

    4. Preparing to Cook: After 48 hours, stir down the batter gently. You may notice a slight sour scent, which is perfectly normal. Heat a non-stick pan or cast iron skillet over medium heat.

    5. Cooking the Injera: Using a ladle or measuring cup, scoop about 1/4 cup of batter into the hot pan. Swirl the pan to spread the batter into a thin, even circle, approximately 8-10 inches in diameter.

    6. The Telltale Bubbles: Watch for small bubbles appearing on the surface of the injera. This indicates it’s starting to cook.

    7. Cooking Time: Let the injera cook for 2-3 minutes, or until the edges begin to dry and curl slightly. The center of the injera may still appear slightly wet, but that’s okay.

    8. Loosening and Cooling: Once cooked, carefully loosen the injera with a spatula and transfer it to a clean kitchen towel. Cover the injera with another towel to keep it warm and moist as you cook the remaining batter.


    If your pan isn’t perfectly non-stick, you can lightly grease it with a neutral oil before cooking each injera.

  • The batter may thicken slightly as it sits. If it becomes too difficult to spread, add a tablespoon or two of warm water to thin it out.

  • Nutritional Facts (per injera):

    Calories: 160

  • Carbohydrates: 32 grams
  • Protein: 4 grams
  • Fat: 1 gram
  • Sodium: 120 mg (depending on salt used)

  • Please note: This is an approximate nutritional value and can vary depending on the specific ingredients used.


    Sourdough injera offers a delightful twist on the traditional recipe. The fermentation process adds a subtle tang that complements savory Ethiopian stews and vegetables perfectly. While it requires a bit more planning than a standard injera recipe, the extra effort is rewarded with a depth of flavor and a slightly springier texture.

    Frequently Asked Questions (FAQs):

    1. Can I use regular wheat flour instead of teff flour?

    Teff flour is essential for achieving the unique texture and flavor of injera. While substitutions like whole wheat flour may work in a pinch, the final product won’t be authentic injera.

    2. My starter isn’t very active. What should I do?

    If your starter isn’t bubbly and doubled in size after feeding, it might need some additional time. Try feeding it again and letting it sit for a longer period, up to 24 hours.

    3. My injera isn’t cooking through in the center. What’s wrong?

    This could be due to a few factors. Make sure your pan is hot enough before adding the batter. Additionally, ensure the batter has fermented for the full 48 hours. A properly fermented batter will cook more evenly.

    4. How can I store leftover injera?