Injera
Soft, spongy, slightly sour pancakes made with teff flour. Use as plate, spoon and bread all in one.
- Time30 min plus 2 days
- LevelMedium
- Costabout £0.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the teff flour, yeast and 450 ml water in a large bowl until smooth. Cover with a cloth and leave somewhere warm for 2 days, stirring once a day. It should smell tangy and have small bubbles.
- 2
On the third day, stir the batter. Mix the bicarbonate of soda with 2 tbsp warm water and whisk it in. Add water if needed to make a runny pouring batter like thin cream.
- 3
Heat a large non stick frying pan over a medium heat and brush it very lightly with the oil.
- 4
Pour a ladle of batter into the pan and swirl to cover the base. Small holes will appear all over the top.
- 5
Cover with a lid and cook for 2 minutes until the top is set and dry. Do not flip it.
2 min - 6
Slide onto a clean cloth and cool. Repeat with the rest, wiping the pan with oil between each. Serve at room temperature.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.