Recipe type: breads
Cuisine: Ethiopian, vegan, gluten free
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • 2 cups teff
  • Water (about 2 to 2½ cups)
  • Himalayan salt
  1. Place 2 cups teff in a high speed blender and blend into a flour
  2. Put flour into a mixing bowl
  3. Add enough water until your batter is pourable(thinner than pancake consistency)
  4. Cover bowl with a cloth and leave on the counter until the next day
  5. It will smell sour and have fermentation happening but thats okay and good. It makes the injera taste delicious and only adds to the nutritional value.
  6. Add himalayan salt to taste and pour the batter into an iron skillet(coated with oil) and spread out with the back of a spoon. The injera will cook through without having to flip it over, but I like to flip it anyways for a few seconds once its done
  7. Add any topping you like or eat plain
Recipe by Peoples Nutritional Consulting at