1 hr 50 mins
1 hr 5 mins
This is an American adaption for Ethiopian Flat bread from "Extending the Table". I found this easy to make though it took a little time. Well worth it for the fun of an African finger-food meal... and tasty too! For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)
My Private Note
Units: US | Metric
- 1Mix all ingredients in a large bowl.
- 2Cover and let set an hour or longer until batter rises and becomes stretchy.
- 3The batter can sit for as long as 3-6 hours if you need it to.
- 4When you are ready, stir batter if liquid has settled on the bottom.
- 5In blender, whip 2 c.
- 6of batter at a time, thinning it with 1/2-3/4 c.
- 8Batter will be quite thin.
- 9Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
- 10Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
- 11Batter should be no thicker than 1/8 inch.
- 12Do NOT turn.
- 13Injera is cooked through when bubbles appear all over the top.
- 14Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
- 15(VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
- 16Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.
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Nutritional Facts for Ethiopian Flat Bread (Injera)
Serving Size: 1 (1338 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 89.3
- Calories from Fat 3
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 240.4 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 1.2 g
- Sugars 0.0 g
- Protein 2.7 g