• Ethiopian bread (injera) (SBS Food)Source: SBS Food

Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively, you can use wheat or cornflour. It might take a couple of attempts to perfect it, but your patience will be rewarded.






Skill level

Average: 3.1 (599 votes)


  • 2 cup teff flour (found in health food shops)
  • 3 ½ cups water
  • pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 2 days

  1. Mix teff with the water. Leave to stand in a covered bowl for a couple of days until it starts to bubble.
  2. The mixture should be slightly sour and the consistency of crêpe batter. Stir in the salt.
  3. Add a ladle of the mixture to a pre-heated skillet and cook slowly until air bubbles rise to the top.
  4. Do not let it brown, and make sure that it is not too thick.