How to make injera with the lumpia wrapper machine?

Injera is a traditional fermented pasta originating from Ethiopia and Eritrea, where it is a staple food and popular throughout East Africa. Let’s learn about how to make injera.

About teff injera

The raw material for making Injera is mainly teff flour, which is rich in nutrients, including protein, iron, and calcium.

Locals will place various stews (wats or stews) on large sheets of Injera, and then tear off small pieces of Injera with their hands to wrap the dishes and eat. The sour taste of injera complements the spicy taste of food.

Making injera with lumpia wrapper machine

Zhengzhou Taizy Machinery Ltd. is a professional pastry processing machinery company. Our company has been engaged in the production and sales of pastry machines for more than ten years.

We provide automatic lumpia wrapper machines and detailed injera recipes on how to make injera.

Our lumpia wrapper machines have been successfully sold to Ethiopia, Africa, the Philippines, and other countries, and have received unanimous praise from customers.

How to make injera at home

These are some steps and notes on how to make injera:

Mixing: pour the teff flour into a container, and pour warm water, usually, the ratio of water to flour is about 2:1 or 3:2, stir slowly to form a thin batter, similar to the consistency of yogurt or porridge.

Fermentation process: if using yeast, add it to the water and mix well before mixing with the flour; if using yogurt or old dough, mix it directly into the batter. Cover with plastic wrap or a damp cloth and place in a warm place to ferment, usually for 1-3 days, until there are many bubbles on the surface of the batter and it smells slightly sour.

Cooking injera: after preheating the pot, pour the fermented batter evenly into the center of the pot and let the batter cook in the pot relying on its own heat and steam without turning it over. Wait for a few minutes until the batter solidifies and small holes appear on the surface.