Teff Flour
520g
Water
760 ml
Ferment
2–3d
Feeds
4
760 ml
2–3 days
4 people
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Inputs
Result
8 × 65g = 520g teff flour. Water = 8 × 95 = 760ml. At 2 injera per person, feeds 4.
Inputs
Result
12 × 45g = 540g total flour. Teff = 540 × 0.75 = 405g. AP = 540 × 0.25 = 135g. Water = 12 × 65 = 780ml.
A 12-inch traditional injera uses about 65g of flour. For 100% teff, that means 65g teff flour and 95ml water per flatbread. The batter should be thin like crepe batter. One cup of teff flour (120g) makes roughly 2 full-sized injera.
| Pan Size | Flour | Water | Serves |
|---|---|---|---|
| 12 inch | 65g | 95ml | 0.5 person |
| 10 inch | 45g | 65ml | 0.5 person |
| 8 inch | 30g | 45ml | 0.3 person |
Injera batter ferments for 2–3 days at room temperature (72–78°F). The natural wild yeast in teff creates the characteristic sour flavor and bubbly texture. Bubbles on the surface indicate fermentation is active. A sour smell similar to sourdough is normal and desired.
Yes, many home cooks blend teff with all-purpose flour. Common ratios are 75% teff / 25% AP flour (closer to authentic) or 50/50 (more accessible flavor). Pure 100% teff gives the most authentic flavor and characteristic dark color but costs more and can be harder to work with.
Plan 2 full-sized (12-inch) injera per person: 1 as a base plate for the stews and 1 for tearing and eating. For a large communal platter, use 1 large injera as the base and have 1.5 extra per person on the side.
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Last Updated: Oct 19, 2026
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