Tuesday, December 28, 2010

Mesob Ethiopian Restaurant's Recipe for Injera

So many of our friends have asked for our injera recipe, especially after our video with Melody Kettle of Hot From The Kettle. Here's the recipe - it's a preview of the cookbook Berekti is currently preparing for publication!

2 Large bowls with lids
Small measuring cup
10-12 inch heavy nonstick flat or shallow skillet or nonstick frying pan; must have lids
Round rattan charger or placemat (minimum 14 inches in diameter)
Clean white cotton tablecloth

2 cups teff flour
11 cups cold water
1 cup self-rising flour
1 cup wheat flour
1 cup barley flour
Pinch of fenugreek powder (optional)

Mix 2 cups of teff flour with 6 cups of water in a large bowl, using your fingers to break up any lumps. The batter should be smooth and almost runny. Cover and set aside.
The batter for Injera is very temperature sensitive. If the temperature in the house is hot, allow the batter to ferment for 2-3 days. If the temperature is mild, allow 5 days of fermentation. If the temperature is cold, allow 6 or more days for the batter to ferment. If the batter is not fermented well, the Injera may stick to the pan when you cook it. Check the batter after the 6th day: if all the water has risen to the top and is separated from the batter, then fermentation is complete. If the water has not separated, allow to ferment for another day and check again.

After the batter has fermented, in a separate bowl, mix together self-rising, wheat, and barley flours, and fenugreek powder with 5 cups of water, using your fingers to break up any lumps. Pour into the teff batter and mix well. Cover and set the batter aside at room temperature for 24 hours. Afterward, refrigerate for 4 hours. Drain off any water that has separated from the batter into a small measuring cup and set aside. Mix batter well – it should be smooth and runny. If the batter is too thick, use the drained water to make it thinner. If the water is not needed, discard.

Preheat skillet or frying pan until hot enough that water droplets sizzle on the surface. Stir the batter, and ladle one-half cup into the measuring cup. Start pouring the batter into the center of the skillet, and continue pouring in a circular motion until the batter covers the pan. Cook until bubbles or “eyes” cover 80% of the injera and cover for 30 seconds. Remove cover and check the injera; if the edges are curling, the injera is done. To remove injera from the skillet, carefully lift one edge and slide the charger or placemat underneath and pull the injera onto it. Carefully slide injera onto the tablecloth to cool.
Stir the batter well, and repeat the steps mentioned above for each injera until the batter is finished.

For leftover Injera, store in tightly closed container. At room temperature Injera can last up to 2 days but it is best to refrigerate it.
Making injera requires patience and may take a few tries before you get it right.
Note: The batter may have a fermented odor but this is part of the process.
For a less fermented or “sour” Injera, reduce the fermentation time from 5 days to 3 days. This type of injera is known as afleƱa injera. It is also good for people who have trouble digesting fully fermented Injera.


  1. I made this and it turned out very good. Of course not as good as Mesob's, but still very good. I think your special roasting pan and your deep understanding of how get the starter going comes with time and practice. I would love to buy a small piece of your starter, just so I could get the 'sour' right. I have one question...did you 'feed' the batter along the way to fermentation, or just let it sit?

    Thank you so much for sharing...

  2. Is there a way to make this Gluten free?
    My son used to love going to Mesob, but now that he has to avoid gluten we can't go anymore :(

  3. If you call a week or so before coming to eat and explain that you need gluten free injera we will work with you. We can make it strictly from teff, which is gluten-free - it takes longer but we will certainly do it for you!

  4. We made this for Genna this weekend, and it turned out great! Thanks so much for posting this recipe.

  5. Thank you so much for this ! I tried making injera the first time yesterday it got stuck to the pan.. what am I doing wrong ? It as
    well fermented.. and I also wonder how to make this recepie without teff ?

  6. This is an 11:5 ratio of water to flour. Usually I see 4:3. Confirm I'm understanding it correctly?
    Also does it require to put into the blender?