Soft, spongy flatbread...


8 flat breads

Prep time

24 hours

Cook time

10 minutes

This recipe creates a soft, spongy flatbread that can be used to scoop up stews or vegetables. It’s traditionally made with teff flour – a grain grown in Ethiopia.


250g self-raising flour, sieved
70g whole wheat flour, sieved
70g cornmeal
1 tsp active dry yeast
500ml water


  1. Sieve both types of flour and the cornmeal into a large mixing bowl.
  2. Add yeast and mix together.
  3. Next, slowly add the water, mixing as you go, until a batter forms. 
  4. Place this in a sealed container and leave in the fridge overnight. 
  5. The next day, return the batter to a large mixing bowl and loosen with approx 50-100ml of water.
  6. Using a ladle, add a portion of batter to a pan over a medium heat.
  7. Leave over the heat until the injera is fully cooked on top and browned on the base.

Chef’s tips

Injera works as an accompaniment to a whole host of dishes, why not try it with our aubergine and chickpea wat. When cooking you shouldn’t need to turn the flatbread, but ensure the bottom doesn’t burn by adjusting the heat if necessary.


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