Instant Injera

I’ve deliberately left out the dish’s nationality as I don’t know how an Ethiopian cook would react to the suggestion of making a non-sour-dough version of their ancestral dish. Indian cooks give this treatment to some of their traditionally fermented dishes like Dosa or Dhokla without a blink. Granted, we’re not in India, but it is quick. And tasty.


Instant Injera

sourness comes from citric acid extracted from citrus fruit and carbon-dioxide from bicarbonate of soda - et voila! Check out the previous post for the real thing
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course any time
Cuisine African, ethiopian


  • 1/2 kg teff flour try barley, buckwheat, millet or any flour you fancy
  • 1/4 tsp citric acid available in most Asian stores
  • 1 level tsp bicarbonate
  • water


  • mix the flour and citirc acid with water to create a thick batter the consistency of mud clay. Work the mixture by hand or in a blender for a good 10 minutes
  • let it rest for 15 minutes for the grain to fully absorb the water
  • add enough water to create a creamy batter slightly thicker than crepe and thinner than pancake
  • add the bicarbonate of soda and mix lightly with a whisk or fork for a few seconds only
  • after this it's impoprtant NOT to stir or otherwise agitate the batter or you'll lose your fizz
  • Cook your injera on a dry pan, skillet orelectric crepe-maker on one side only as per the previous post

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