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Injera (100% Teff)

Injera (100% Teff) – Forkwise recipe card (illustration, no photo yet)
LunchEthiopian⏱ 40 minServes 6HardForkwise original⭐ Star recipe · PlusGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 3 cups teff flour
  • 4 cups water, plus extra
  • ½ tsp salt

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Ingredients

  • 3 cups teff flour
  • 4 cups water, plus extra
  • ½ tsp salt

Method

  1. Day 1: Whisk the teff flour with 3 cups of the water into a smooth batter. Cover loosely with a cloth and leave at room temperature.
  2. Leave for 2 to 3 days, stirring once a day, until bubbly and pleasantly sour. Pour off any dark liquid that collects on top.
  3. On the cooking day, stir in the salt and enough water to make a batter like thin pancake batter.
  4. Heat a large non-stick pan over medium heat. Pour batter in a spiral from the outside in to cover the pan thinly.
  5. When holes cover the surface (about 1 minute), cover with a lid and steam for 1 to 2 minutes until the top is dry. Do not flip. Slide off and cool on a cloth.

Gluten-free check: Many injera sold in shops and restaurants mix teff with wheat or barley flour. Only treat injera as gluten-free if it is 100% teff and made away from wheat. Buy teff flour labelled gluten-free, as teff can pick up gluten during milling.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.