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    You are in: Home / Recipes / Ethiopian Flat Bread (Injera) Recipe
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    Ethiopian Flat Bread (Injera)

    Ethiopian Flat Bread (Injera). Photo by Bonnie G #2

    1/1 Photo of Ethiopian Flat Bread (Injera)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr 30 mins

    10 mins

    PinkCherryBlossom's Note:

    Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!

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    Units: US | Metric


    1. 1
      Mix everything together to form a batter.
    2. 2
      Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
    3. 3
      It can sit as long as 3-6 hours.
    4. 4
      When ready, stir batter if liquid has settled on bottom.
    5. 5
      Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
    6. 6
      Batter will be quite thin.
    7. 7
      Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
    8. 8
      Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
    9. 9
      Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
    10. 10
      Batter should be no thicker than 1/8-inch.
    11. 11
      Do not turn over.
    12. 12
      Injera does not easily stick or burn.
    13. 13
      It is cooked through when bubbles appear all over the top.
    14. 14
      Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
    15. 15
      Finished injera will be thicker than a crepe, but thinner than a pancake.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on October 01, 2009


      Very good substitute for injera. I didn't have self rising flour so I used 1.5 Tbsp baking soda and 1.5 tsp salt plus enough all purpose flour to make 3 cups. My blender is shot but I added water to the bowl at the end (I just guessed the consistency) and mixed well with my fork. I also added a splash of vinegar to make it taste sour.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2008


      YOWZA! This was perrrrrrfect! I had an art show of Ethiopian theme and made this w/ the chickpea wat. I cooked half in an iron skillet and half in a non-stick, both worked, but nonstick cooked faster. At the reception, I piled the injera next to the wat and left a stack of store bought pitas as well(nervous people wouldn't try my cooking). The injera lasted 2 seconds! People who never heard of Ethiopian food were flipping over the stuff, and were shocked I made it myself! THANK YOU for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 16, 2013


      Love it. I have made this twice, didn't put in blender either time. First time was perfect. Second time I had to rush and didn't let it sit for an hour. Learned that that is a crucial step.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Ethiopian Flat Bread (Injera)

    Serving Size: 1 (66 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 321.0 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 1.6 g
    Sugars 0.1 g
    Protein 3.6 g

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