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

    Average Rating:

    3 Total Reviews

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    • on January 31, 2003

      I first tried this last summer and was not impressed. I think part of the problem was I did not understand the purpose of injera at the Ethiopian table. No one in the family would try it, even with honey…This week I have been looking at Ethiopian cooking again, and made Dancer’s “Ethiopian cheese dip,” [#38826] which calls for injera bread. Oddly enough I still had some buckwheat flour left over from my last try at this. Right off, I needed a lot more soda, in fact I ended up putting a cup and a half in (12oz.) Without the extra soda, I was working with globs, more reminisnt of mud pies [when we were kids] than crepes. All in all, I don’t understand the “you got to try it:” it is kind of bland. HOWEVER, when I learn to make an Ethiopian chicken or stew with a little bang in it, I shall make these again as perhaps a bland vehicle to the spicy main course is what is called for.

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    • on September 23, 2008

      I have had injera from two Ethiopian places and in my experience it has a very sourdough sort of taste to it. It is very light and almost like a sponge. This was a grey gloppy mess and it tasted vaguely like mushrooms. I honestly do not have any recommendations for improvement, but I can assure you that I followed the recipe to the letter. Sorry, this didn't work for me at all.

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    • on January 12, 2008

      This is a pretty good recipe! Double the soda and you might even need more than that to make a really thin injera that you can use to pick up your food. We loved it!

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    Nutritional Facts for Injera (Ethiopian Flat Bread)

    Serving Size: 1 (516 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 46.3
    Calories from Fat 14
    Total Fat 1.5 g
    Saturated Fat 0.8 g
    Cholesterol 13.6 mg
    Sodium 127.3 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 0.5 g
    Sugars 0.1 g
    Protein 1.3 g

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