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

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    2 mins

    15 mins

    JanetB-KY's Note:

    This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.

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    Ingredients:

    Serves: 6

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Mix the flour with the water; you want to have a somewhat liquid consistency.
    2. 2
      Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
    3. 3
      Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
    4. 4
      You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.

    Ratings & Reviews:

    • on August 20, 2013

      55

      Perfect! So simple but so good, a must-have for any Afrrican meal.

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

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    Nutritional Facts for Injera (African [ Ethiopian] Flat Bread)

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 147.5
     
    Calories from Fat 3
    44%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 545.7 mg
    22%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.1 g
    4%
    Sugars 0.0 g
    0%
    Protein 4.1 g
    8%

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