1/1 Photo of Ethiopian Flat Bread (Injera)
1 hr 40 mins
1 hr 30 mins
Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!
My Private Note
Units: US | Metric
- 1Mix everything together to form a batter.
- 2Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- 3It can sit as long as 3-6 hours.
- 4When ready, stir batter if liquid has settled on bottom.
- 5Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- 6Batter will be quite thin.
- 7Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- 8Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- 9Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- 10Batter should be no thicker than 1/8-inch.
- 11Do not turn over.
- 12Injera does not easily stick or burn.
- 13It is cooked through when bubbles appear all over the top.
- 14Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- 15Finished injera will be thicker than a crepe, but thinner than a pancake.
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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