Ethiopian Flat Bread (Injera)

READY IN: 1hr 40mins
SERVES: 15-20




  • Mix everything together to form a batter.
  • Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
  • It can sit as long as 3-6 hours.
  • When ready, stir batter if liquid has settled on bottom.
  • Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
  • Batter will be quite thin.
  • Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
  • Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
  • Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
  • Batter should be no thicker than 1/8-inch.
  • Do not turn over.
  • Injera does not easily stick or burn.
  • It is cooked through when bubbles appear all over the top.
  • Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
  • Finished injera will be thicker than a crepe, but thinner than a pancake.