- Most Helpful
- Highest Rating
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.
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!
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.
This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I really think works best. Otherwise, try substituting rye or barley flour for the whole wheat and/or cornmeal. Tef is the flour they use in Ethiopia, and after much research I discovered it's a relative of rye. The key is not having any more than 1 part 'other' flour to the 3 parts self-rising flour (high gluten flour works best).
This was a very good substitute recipe for injera, though it didn't have that characteristic "teff tang". A huge advantage is it's possible to do on much shorter notice even if you have teff, as an authentic injera realistically takes at least a day for proper fermenting. Have you thought of trying this with a sourdough starter to get some of that sour flavor? Regardless, it's still very tasty and the texture is virtually identical to the real thing.
Teff is available at Whole Foods Markets
This was fun recipe to try. I added a bit of vinegar as others had suggested. Mine had kind of a raw flour flavor that I couldn't get past.I had a really hard time not flipping them, they looked like they were begging to be flipped, but I stayed true to the recipe and left them alone. I was really surprised that they didn't want to stick to the pan or burn. Thanks for sharing the recipe.
I used another recipe on this site for the self rising flour, since I didn't have any. I make bread often enough so I had all the other ingredients around. After a couple of tries to get the heat in the pan right (same as with crepes or pancakes), I ended up with a batch of about 20 of these. They also reheat well in the microwave. Very tasty.
Since I've never had this type of flat bread or even heard of it, can't comment on it's authinticness (is that a word) but I sure had fun making it, it was pretty simple with clear instructions and I was pleasantly surprised with how much we liked the taste. More bread like (though flat) than most flat breads and less like a tortilla and we enjoyed that. I did follow another reviewers idea and added a splash of vinager as we LOVE sourdough, next time I think I will use my sour dough starter with this just to try it out. I also had no self rising flour so just used a recipe on here for making my own and it worked fine. Made for "Help a Naked Recipe Game"
I've never had "real" Injera so I can't judge it's authenticity. I can say that this is really good and fun to make though. I started it at 6 am and they were finished by the time I had to leave for work before lunch. I can't tell you how much I wanted to flip them over (force of habit!) but managed not to and they turned out great and were much enjoyed, my DH ate 3 and it's *very* rare for him to even take a second on anything so that was a huge compliment.