Eritrean Sourdough Flatbread


As Asmeret Teklu, from Mendefera, Eritrea, taught Lindsay Sterling, in Portland, ME 2010

Note: I tried making these at home as Asmeret had taught me. The injera didn't turn out like her beautiful ones at all. Some cooking takes a long time to master, and this is one of those dishes. I recommend buying expertly made injera from an Eritrean or Ethiopian market if you can. Or substitute a whole wheat pizza crust or sourdough bread. All that said, I had fun trying to make these and the results were edible, just not pretty. 
Makes: 8 crepes
Cooking Time: 3 Days + 30 minutes


  • 2 cups sour teff starter
  • 3 lbs. teff flour
  • water


  • large pot
  • 20 inch electric skillet or flattop griddle
  • ladle
  • flat woven basket (I tried using spatulas)


1. Mix teff flour and enough water in a really large pot so that it is the texture of melted chocolate ice cream. Let the mixture sit on counter top until it rises with bubbles and falls, about 8 hours.

2. Put the mixture in the fridge for a night and a day (24 hours).

3. Before cooking, add 1 cup boiling water to activate the making of air bubbles.

4. Pour batter onto 495 degree large electric skillet making a ring of batter around the outside and then spiraling in until the whole pan is covered evenly.

5. When batter is hole-y and cooked, remove by sneaking a flat plate (hers woven) under the crepe.

6. Stack as many crepes as you want on top of one another. Store extra batter in fridge, or freezer for later use.