The spongy, tangy flatbread that is the plate, the utensil, and the side dish — made gluten-free with sourdough discard.
Why This Recipe
Injera is not just bread. It’s the foundation of an entire cuisine. In Ethiopian cooking, injera is the plate everything is served on, the utensil you eat with, and the bread you tear apart to enjoy alongside the stew. Making it at home means you can have the full Ethiopian experience without going to a restaurant.
Traditional injera is already naturally gluten-free — it’s made with teff, an ancient grain that contains no wheat. But finding teff flour, and managing a 3-day fermentation to get the signature tangy flavor, is a barrier for a lot of home cooks. This version uses GF sourdough discard to shortcut the fermentation: your discard brings the sour tang, the baking soda creates the characteristic spongy texture with its “eyes” (the small holes), and the result is injera you can make in 35 minutes.
This is a zero-waste recipe. GF sourdough discard is something most GF sourdough bakers have on hand and are always looking for ways to use. This recipe transforms discard that would otherwise go in the compost into something genuinely useful and delicious.
The Story
When I started cooking Ethiopian food at home, injera was the intimidating piece. I knew the stews — I could figure out doro wot, misir wot, lentils. But injera felt like a different category of skill. Traditional injera requires a 3-day ferment of teff flour batter. The texture has to be exactly right: spongy, with those distinctive small holes (called “eyes”) across the surface, with a slight tang that is nothing like any other bread.
Since I maintain a GF sourdough starter, I already had the fermented, tangy base I needed. The idea of using sourdough discard as the fermentation shortcut came from reading about injera techniques and realizing that what the teff ferment is providing — sourness, leavening activity — was exactly what discard offers. It clicked immediately.
The first batch was close. The second batch was right. The key turned out to be batter consistency: it needs to be thinner than pancake batter, closer to crepe batter. If the batter is too thick, you don’t get the holes. If the pan isn’t hot enough, the edges don’t lift. Once you understand what you’re looking for — a matte, spongy surface full of small holes, edges that release on their own — the technique becomes reliable.
One other thing: you cook injera on one side only. No flipping. The top is done when it looks dry and spongy. The bottom is smooth. This is different from any other flatbread technique, and it takes exactly one or two practice rounds to get it.
If you want to go deeper into the traditional flavor, use teff flour for half or all of the GF flour. Teff is an ancient grain that’s been cultivated in Ethiopia for thousands of years. It’s naturally gluten-free, and it gives injera its characteristic dark color and nutty, slightly mineral flavor. Most health food stores carry it, or you can order it online.
Key Details
Prep Time: 5 minutes | Rest Time: 15-30 minutes (or overnight) | Cook Time: 15 minutes | Yield: 6-8 injera
Sustainability Note: Uses sourdough discard that would otherwise be composted. Teff is an ancient grain with a low water footprint compared to many modern crops. Making injera at home means no single-use packaging from store-bought flatbreads.
The Recipe
Ingredients
| Amount | Ingredient |
|---|---|
| 1 cup | GF sourdough discard, unfed, room temperature |
| 1 cup | GF flour (Bob’s Red Mill 1-to-1 works well) |
| 1 1/4 - 1 1/2 cups | Water |
| 1/2 tsp | Salt |
| 1/4 tsp | Baking soda |
Instructions
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Mix the batter: Combine discard, GF flour, and 1 1/4 cups water in a bowl. Whisk into a thin, pourable batter — thinner than pancake batter, closer to crepe batter. Add more water if needed. The batter should pour easily and coat the pan thinly. Stir in salt and baking soda.
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Rest: Let the batter rest 15-30 minutes at room temperature. It will become slightly bubbly.
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Heat the pan: Heat a non-stick skillet over medium heat. No oil — injera is cooked dry.
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Cook one side only: Pour about 1/3 cup batter into the pan. Quickly swirl to coat the bottom in a thin, even layer. Cover with a lid. Cook 1-2 minutes until the surface is dry and matte, covered with small holes (the “eyes”), and the edges lift from the pan on their own. Do not flip.
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Remove and cool: Slide the injera onto a clean plate or clean towel. Do not stack until completely cool — warm injera sticks. Repeat with remaining batter.
Notes & Variations
- Thinner batter = more holes = better injera. If no holes form, the batter is too thick. Add a splash more water and try again.
- The baking soda reacts with the discard’s acidity to create the bubbly, spongy texture. Don’t skip it.
- For more tang: Mix the batter the night before and refrigerate overnight. The longer rest develops deeper sour flavor — closer to traditional injera.
- For more authenticity: Replace half or all of the GF flour with teff flour. Teff is the traditional grain and is naturally gluten-free. The injera will be darker, nuttier, and closer to what you’d get at an Ethiopian restaurant.
- No oil in the pan. Traditional injera is cooked dry. If it sticks, your pan isn’t hot enough — or it’s not truly non-stick. Adjust heat before adding more batter.
- One side only. Cook until the top looks spongy and matte with small holes. The bottom is smooth. Flipping is not part of the technique.
- Larger injera: Use a 12-inch skillet and increase to 1/2 cup batter per round.
- 100% teff: The most authentic and flavorful version. Darker, nuttier, slightly more complex. Recommended if you can source teff flour.
What Are Those Holes?
The small holes across the surface of injera are called “eyes” and they’re a sign of success. They happen because the discard batter is slightly leavened — active cultures and the baking soda both contribute. As the batter hits the hot pan, steam forms and pushes up through the batter, creating the holes. A properly thin batter sets quickly enough to hold those holes open as it cooks. A too-thick batter closes over them before they can form.
Serving
- Lay one or two pieces of injera flat on a platter.
- Spoon stews and dishes on top.
- Serve extra injera folded or rolled on the side.
- Tear pieces of injera to scoop the food — this is how it’s meant to be eaten.
Storage
- Stack cooled injera with parchment paper between layers.
- Refrigerate in a sealed bag for up to 3 days.
- Freeze for up to 2 months. Reheat by steaming briefly or microwaving with a damp paper towel.
- Injera does not toast or reheat in a dry pan — steam is the right method.
Links & References
- Source: Adapted from traditional Ethiopian injera, using GF sourdough discard for a quick, naturally gluten-free version
This is part of our Ethiopian Cuisine at Home series:
- Berbere Spice Blend — start here, it’s the spice foundation
- Niter Kibbeh — Ethiopian spiced clarified butter
- Doro Wot — the chicken stew this gets served with
- You are here: GF Injera — the flatbread that brings it all together
Related Friday Food Posts:
- Thai Curry — another global cuisine that rewards making it from scratch
- Korean Beef — bold flavors, simple technique
Related Wednesday Wisdom:
- Why We Preserve — sourdough discard is fermentation in action, same logic
Injera is the whole point — the plate, the bread, and the part of the meal you eat with your hands. Once you can make it at home, the entire Ethiopian meal is yours.