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Nutrition Facts
Serving Size 1 (140g) Recipe makes 6 servings
Calories 211
Calories from Fat 8		(4%)
Amount Per Serving		%DV
	Total Fat 1.0g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 123mg		5%
Potassium 185mg		5%
Total Carbohydrate 44.9g		14%
	Dietary Fiber 5.4g	21%
	Sugars 0.2g
Protein 7.6g		15%
detailed view... how is this calculated?

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Injera

Recipe #140763 | 7 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Oct 10, 2005

This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.

SERVES 6 , 6 crepe like bread (change servings and units)

Ingredients

2 cups whole wheat flour (a finely milled type such as chapati flour works well- you can also substitute buckwheat flour)
1 cup unbleached white flour
1/2 teaspoon baking soda
2-3 cups club soda

Directions

1
Combine flour and baking soda in a large bowl.
2
Add club soda, stir well to form a thin batter.
3
Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil.
4
Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled inches Quickly tilt the griddle back and forth to fill in any holes and spread evenly. As if makinmg crepes.Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transfering them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.

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Featured Reviews for This Recipe

From: Gerry

On Jul 1, 2008

This was a morning quick pick - and a very good pick at that! I was pleased with this recipe, already have a good many ideas that I am looking forward to trying! I was surprised how easy this was to make and wondered how I had not found this recipe before - this tour has made for some really new to us recipes.

1 person found this review helpful

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From: Harley Quinn

On Jun 25, 2008

Perfect Injera! I used buckwheat flour, and since I have had injera in Africa--I was pleasantly surprised at how this recipe came out so very close. I used it to dip into African Peanut Stew (Elephant Stew!). Awesome. Thank you Rita! Made for ZWT4

0 people found this review helpful

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From: Inge 1505

On Oct 14, 2005

Quick, simple and good. Used it to mop up the juices of Tibs - Ethiopian Lamb Stew #118132. My batter needed about 2 1/4 cups club soda to be runny enough. I did not miss salt in the bread since I ate it with the stew. Will certainly make it again, though I am now tempted to try a sourdough version of this.

3 people found this review helpful

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From: BellaBooDaisy

On Aug 15, 2008

Fantastic recipe! It does not have the sour taste like the authentic recipe does, but if you cannot find Teff flour to make it authentic, this comes in at a close second. The whole family loved this and we had it with Ethiopian Cabbage & Potatoes. Thanks for a fantastic recipe.

1 person found this review helpful

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