Sourdough injera (Ethiopian flat breads)

I LOVE this recipe!  SO tasty, a great meal.  It takes a while to ferment so you need to start the recipe a day ahead of when you want to serve it.

Before making this recipe, make your new starter for next time as follows:

Remove any crust from the top of the starter. Stir down the starter. Remove ¾ cup of starter and put in a mixing bowl. Add 1 ½ cups whole wheat flour and ¾ cup water to the bowl and mix well. This will be your new starter so put it in a quart wide-mouth jar and cover with cloth as before.  You will have 1 cup of starter remaining to use in the recipe below.


1 cup of sourdough starter

2 1/2 cups water

2 cups wholewheat flour (or use Ethiopian teff flour if you have it).


Mix these ingredients in a large saucepan and cover it with a cloth.  Leave it to ferment for 24 hours, stirring occasionally.


15 mins before cooking, add 1/2 t baking powder or baking soda and 1/2 t salt.

Add about 1/2 c water to make a thin batter.

Heat your frying pan and pour in some batter – I use 1/2 cup for my large frying pan and 1/3 cup for my small pan.  Fry the injera on ONE SIDE ONLY.  You will see bubbles appearing on the top.


Keep them warm by wrapping them in a cloth.


To serve, place one large injera on each plate and a couple of others rolled up on the side.  Add whatever toppings and sauces you are using onto the injera “plate”.  You could use vegetable or bean stew, salad, or Ethiopian sauces.   An easy one to do here in Nigeria is “shiro” which is made of ground beans and spices cooked to a paste.


Taken from Wild Fermentation by Sandor Ellix Katz




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