Ferment the teff batter three full days until it smells sharply sour and bubbles form — that natural fermentation is what creates the honeycomb of eyes and the signature tang, not any added leavener.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min plus 3 day ferment
Cook15 min
Makes6 injera
CuisineEthiopian
Cost$
Vegan
Contains gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Can you make Injera in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Injera? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Injera ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Injera gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
Is Injera vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.