Here’s a concise recipe for a popular Eritrean dish called “Injera”:


  • 2 cups teff flour (or a mixture of teff and wheat flour)
  • 3 cups water
  • 1/2 teaspoon salt
  • Oil for greasing


  1. In a large bowl, mix the teff flour, water, and salt together to form a smooth batter. Let it sit at room temperature for 24 to 48 hours to ferment. The batter should become bubbly and slightly sour.
  2. Heat a non-stick skillet or a large flat pan over medium heat.
  3. Lightly grease the skillet with oil to prevent the injera from sticking.
  4. Pour a ladleful of the batter onto the skillet and quickly swirl the pan to spread the batter into a thin, round shape (similar to a pancake).
  5. Cover the skillet and cook the injera for 1 to 2 minutes, or until the surface is covered in small holes and the edges start to curl up.
  6. Remove the injera from the skillet and let it cool on a clean cloth or a large plate.
  7. Repeat the process with the remaining batter, adding oil to the skillet as needed and stacking the cooked injera on top of each other.
  8. Once all the injera is cooked, let it cool completely before serving.
  9. Serve the injera as a base for various Eritrean stews and dishes, such as Doro Wat (spicy chicken stew) or Tibs (sauteed meat).
  10. Tear off pieces of the injera and use them to scoop up the stews or use them as a wrap for the fillings.

Note: Injera is a staple food in Eritrea and is commonly used as both a utensil and a food item. It has a sour taste due to fermentation and is typically enjoyed with a variety of flavorful dishes.



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