Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Teff | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup teff flour
- 1½ cups warm but not hot water
- 1 pinch of salt
- Oil for frying
- Fermentation starter (optional; see notes)
Directions
Mix the flour with the water, and the salt. Add your fermentation starter if using one.
Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.
Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.
Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin layer is required—a little thicker than a crêpe but not by much.
As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished.