Injera (Ethiopian Flat Bread)

From: Tessa in VA

On Sep 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.

From: LV

On Jan 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!

From: Vic1

On Jan 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.