Injera is a staple of Ethiopian cuisine, beloved for its unique texture and rich flavor. This spongy, sourdough flatbread is not just a food item; it's a cultural emblem, deeply ingrained in the culinary heritage of Ethiopia. Made from teff flour, injera is fermented to perfection, resulting in its characteristic tangy taste. Its porous structure makes it ideal for soaking up the rich sauces and stews that accompany Ethiopian dishes, creating a harmonious blend of flavors with each bite. Discover the heart and soul of Ethiopian cooking with injera, a dish that transcends mere sustenance to become a symbol of community and tradition.

Here's a recipe for Djibouti Injera:


  • 2 cups teff flour
  • 3 cups water
  • 1/2 teaspoon salt


1- In a large mixing bowl, combine the teff flour and water. Stir well to form a smooth batter. Cover the bowl with a clean cloth and let it sit at room temperature for at least 24 hours to ferment. The longer it ferments, the more sour the flavor will be.

2- After the fermentation period, you may notice that the batter has risen and become bubbly. Stir in the salt until well incorporated.

3- Heat a non-stick skillet or griddle over medium heat. You can lightly oil the skillet if needed, although traditional injera is often cooked without any additional oil.

4- Pour a ladleful of the batter onto the skillet, using a circular motion to spread it out thinly into a large, round pancake-like shape. The batter should be spread thinly enough to create a crepe-like consistency.

5- Cook the injera for 2-3 minutes on one side, until bubbles form on the surface and the edges start to lift slightly.

6- Carefully flip the injera and cook for another 1-2 minutes on the other side, until lightly browned.

7- Remove the cooked injera from the skillet and transfer it to a plate. Repeat the process with the remaining batter, stacking the injera on top of each other as they are cooked.

8- Once all the injera is cooked, allow it to cool slightly before serving. In Djibouti, injera is often served alongside a variety of dishes such as spicy stews, grilled meats, and vegetable dishes.

9- Enjoy your homemade Djibouti injera as a delicious and traditional accompaniment to your favorite meals!

Nutritional Values:

Here are approximate nutritional values for the main ingredients used in making Djibouti Injera:

Teff Flour (1 cup, approximately 120g):

  • Calories: 407 kcal
  • Protein: 13g
  • Fat: 2g
  • Carbohydrates: 85g
  • Fiber: 12g
  • Sugar: 0g


  • Teff flour is a good source of protein, providing essential amino acids necessary for muscle repair and growth.
  • It is rich in dietary fiber, promoting digestive health by preventing constipation and regulating bowel movements.
  • Teff flour is gluten-free, making it suitable for individuals with gluten intolerance or celiac disease.
  • It contains iron, which is essential for oxygen transport in the blood and preventing iron-deficiency anemia.
  • Teff flour also provides calcium, supporting bone health and muscle function.

Water (3 cups, approximately 720ml):

  • Calories: 0 kcal
  • Protein: 0g
  • Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g


  • Water is essential for hydration, maintaining fluid balance in the body, and regulating body temperature.
  • It supports proper digestion and nutrient absorption by helping to dissolve and transport nutrients throughout the body.
  • Drinking an adequate amount of water can help flush out toxins and waste products from the body, promoting kidney health.
  • Water is necessary for the lubrication of joints, reducing friction and preventing joint pain.
  • Staying hydrated with water can improve cognitive function, mood, and overall mental well-being.

Salt (1/2 teaspoon, approximately 2.5g):

  • Calories: 0 kcal
  • Protein: 0g
  • Fat: 0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 1160mg


  • Salt provides sodium, an electrolyte essential for maintaining fluid balance, nerve function, and muscle contractions.
  • Sodium helps regulate blood pressure by controlling the volume of blood in the bloodstream.
  • Salt enhances the flavor of food, making it more palatable and enjoyable.
  • Adequate sodium intake can prevent symptoms of hyponatremia, such as fatigue, headache, and muscle cramps.
  • Salt is used as a natural preservative in food, inhibiting the growth of bacteria and extending the shelf life of perishable items.

Please note that these values are approximate and may vary based on factors such as brand, specific ingredients used, and cooking methods.


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