How to Make Injera with All Purpose Flour (Fast and Easy Instant Homemade Injera Recipe)

How to Make Injera with All Purpose Flour :: Impatience was the reason for this recipe’s creation. I was simply too impatient and antsy to wait the four hours for the all-purpose flour injera recipe I’d been using for close to 10 years. So, I tried using instant yeast instead of the called-for active yeast, and the rest is history. When I have a craving for Ethiopian food (which is a very regular occurance, seeing as how I love it so), I now know that I can serve it atop a heap of spongey, stretchy injera flatbread without having to wait for the full length fermentation.

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Traditionally made with fermented teff flour, authentic Ethiopian injera flatbread is the anchor for so many classic Ethiopian recipes. Today, I’m sharing a quick-fix, shortcut recipe that I developed to honor the lovely classic – and it’s SO great. It’s nice when you’re shorter on time and still want to enjoy the homemade injera experience. Read on for more about how to make injera with all purpose flour.

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What is Injera?

Injera is an Ethiopian flatbread made from teff, which is a granular cereal that comes from the Eragrostis tef plant, which is native to Africa. These teff grains boast a mildly nutty, and almost molasses-like flavor. Teff flour is a common substitute for wheat because it is naturally free from gluten and and is generally more nutritious. It is naturally high in protein, dietary fiber, and calcium. For more information about teff flour, see this article.

Injera is made from a fermented teff batter that results in almost crepe-like flatbreads when cooked. The flatbreads are used as the anchoring base for many Ethiopian dishes, such as this Doro Wat. Standing in for utensils and flatware, injera allows diners to enjoy eating their meals with their hands. Tearing the bread in pieces and using it to scoop up food is a quintessentially Ethiopian style of dining, and makes for a truly enjoyable experience in which you can feel both present and totally connected to the food.

Why do I love Injera so much?

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This has got to be one of my favorite – most truly essential – recipes that I’ve ever shared here on MKL. It’s one of those recipes that left its mark on me the first time I made it, leaving me feeling so proud and tall in all my barefooted kitchen learning that day. It’s so much easier to make than maybe you think it will be. It’s fast and lovely and a wonder of a thing, this injera flatbread.

It’s coolness comes from a few places, but maybe mostly due to how unique it is, texturally speaking. It’s this truly odd thing, this bubbling, spongey pancake-like bread that really knows no equal so far as I can tell. How great is that? To me, the simple truth that injera takes up a space in the food world all its own is something to celebrate. And just know that, even though this recipe is a “quick fix” sort of thing, I am celebrating the traditional version with all my might over here.

How to Make Injera with All Purpose Flour

This recipe is simple, straightforward, and quick to pull off. As I mentioned previously, I developed this recipe for all purpose flour injera as a way to make it “a la minute” or, right when I want it. The fact acting instant yeast makes this possible.

INGREDIENTS for How to Make Injera with All Purpose Flour

1 cup warm water (about 105 degrees F)
1 (1 ¼ ounce packet instant yeast)
3 cups all purpose flour
1 teaspoon kosher salt

How to Make Injera with All Purpose Flour FAQ

My method for How to Make Injera with All Purpose Flour

Pour the warm water into a large bowl and sprinkle with the yeast.
Sift the flour into the bowl and whisk until your batter is nice and smooth. Cover the bowl (plastic wrap or a clean kitchen towel) and allow the batter to sit for 10 minutes.
Add the salt and stir to combine.
To make the individual injera flatbreads, place a large lidded nonstick skillet over medium heat. When it’s hot, ladle some (I start with about 1/2 cup) of the batter into the pan (as you would pancakes) and then swirl the pan in circular motions to create a thin, even coating (like crepes). You can make them as large or small as you like – up to you. Also, it’s okay if they’re not perfectly round.
Put the lid on the pan and let the injera cook through. It will bubble up and peel away from the pan easily when it’s done. No flipping required. Repeat with the remaining batter, stirring the batter in between flatbreads. I pile them on top of each other, which keeps them soft and warm.