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Ethiopian Flat Bread (injera)

Ethiopian Flat Bread (Injera)
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Ethiopian Flat Bread (injera) Recipe, How To Make Ethiopian Flat Bread (injera) Recipe

I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Learn the recipe of Ethiopian Flat Bread (Injera) by vahchef.

Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia.

About Recipe

How to make Ethiopian Flat Bread (Injera)

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Ethiopian Flat Bread (Injera)
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Ethiopian Flat Bread (Injera)
• Self-rising flour - 3 cups.
• Whole wheat flour - half cup.
• Cornmeal or masa harina - 125 grams.
• Dry yeast - 15 grams.
• Water - 875 ml.
Method:
  • Mix all the ingredient together and let it set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
  • 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.
  • 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.

To serve, overlap a few injera on a platter and place stews on top or lay one injera on each dinner plate, and ladle stew servings on top.






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