No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (89g) Recipe makes 15 servings
Calories 119
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 320mg		13%
Potassium 74mg		2%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 1.6g	6%
	Sugars 0.1g
Protein 3.7g		7%
detailed view... how is this calculated?

Menus using this recipe:

September 2007 #2

Missy Wombat

people who like this recipe also like:

Gingerbread (For Cookies or a Gingerbread House)

By: LUv 2 BaKE

Ethiopian Flat Bread (Injera)

Recipe #184017 | 1¾ hours | 1½ hours prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: PinkCherryBlossom
Aug 30, 2006

Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!

SERVES 15 -20 (change servings and units)

Ingredients

3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups warm water

Directions

1
Mix everything together to form a batter.
2
Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
3
It can sit as long as 3-6 hours.
4
When ready, stir batter if liquid has settled on bottom.
5
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
6
Batter will be quite thin.
7
Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
8
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
9
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
10
Batter should be no thicker than 1/8-inch.
11
Do not turn over.
12
Injera does not easily stick or burn.
13
It is cooked through when bubbles appear all over the top.
14
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
15
Finished injera will be thicker than a crepe, but thinner than a pancake.

Questions about this recipe?

Featured Reviews for This Recipe

From: okinok

On Oct 1, 2009

Very good substitute for injera. I didn't have self rising flour so I used 1.5 Tbsp baking soda and 1.5 tsp salt plus enough all purpose flour to make 3 cups. My blender is shot but I added water to the bowl at the end (I just guessed the consistency) and mixed well with my fork. I also added a splash of vinegar to make it taste sour.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef Kaydia Ji

On Apr 23, 2008

YOWZA! This was perrrrrrfect! I had an art show of Ethiopian theme and made this w/ the chickpea wat. I cooked half in an iron skillet and half in a non-stick, both worked, but nonstick cooked faster. At the reception, I piled the injera next to the wat and left a stack of store bought pitas as well(nervous people wouldn't try my cooking). The injera lasted 2 seconds! People who never heard of Ethiopian food were flipping over the stuff, and were shocked I made it myself! THANK YOU for posting this!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #585496

On Sep 10, 2008

This is pretty spot-on, though I found that it tastes better if allowed to sit longer (6-8 hours) and with the addition of 2 t. of salt just before you cook it. The real key is getting the thickness right - I used a non-stick skillet, which I really think works best. Otherwise, try substituting rye or barley flour for the whole wheat and/or cornmeal. Tef is the flour they use in Ethiopia, and after much research I discovered it's a relative of rye. The key is not having any more than 1 part 'other' flour to the 3 parts self-rising flour (high gluten flour works best).

1 person found this review helpful

Was this review helpful to you? YES | NO

From: tyk

On Jun 29, 2008

it had the right texture but not the sourdough taste. in fact, it just tasted like bread in crepe form.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews