15 Reviews of Injera

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.

From: ladydae

On Sep 28, 2006

As flatbreads go, Injera is not one of my favourites. That aside, however, I made this to serve with Tibs and Tomato Salad, and it all came together really nice for a great mix of flavours and sensations. Communal meals, particularly those where you use a flatbread rather than utensils, can really make eating an activity and a bond-builder, rather than just a simple necessity.

From: KiminyMe

On Dec 16, 2007

This was good and easy! I ended up using almost 4 cups of club soda to get the right consistency, but I made ten cakes using a 10" skillet. My family was surprised when I told them I used regular store-bought whole wheat flour instead of teff--they thought it was nearly identical to the bread we get at a local Ethiopian restaurant. I would recommend using a mixer or blender for this to break up all the flour lumps. You could easily do two batches in a blender, and use the blender pitcher to pour the batter into the skillet.

From: Princess Tomato

On Jul 5, 2007

I used Teff flour (found it at the natural food store in the area), and I only had bleached flour, so I used that. I ended up using the larger amount of club soda. I cooked them over medium heat, though I don't know if that was what I was supposed to do. I never was good at making crepes. Fabulous! Mine turned out darker, but who cares? They were yummy! Made with Ethiopian Ginger Vegetables and Ethiopian Lentils With Berebere Spice Mix.

From: anidifrancofan

On Jun 1, 2008

I made this injera recipe with Ethiopian Chickpea Wat #219899 and Hot and Spicy ethiopian Chicken #43092 and it turned out soooooo good!!!!!!

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.

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.

From: Amaniachwen

On Apr 9, 2007

This recipe needs more liquid. 2 cups club soda just won't do it the way it needs to be done. I added hot/warm water to the batter until I achieved the necessary thinness. Depending on the tecture you want, adjust how long you leave the injeras in the pan. The shorter the duration, the doughier they will be. The longer they cook, the crispier. I prefer the crispy, but I have a friend who likes the doughiness instead. This recipe can make several small injeras, however, as many as twenty; so if you make them small, you can experiment and see what you like. Also, I added a mix of stevia (a plant-based sweetener) and cinnamon to the recipe to give it a warm pancake-like taste and aroma. With a similar recipe, I have used sugar, which worked well also. This weekend I plan to experiment again by steeping a yummy English Toffee dessert tea (from Celestial Seasonings) in warm water and then mixing the water into the batter. I also want to try the stevia/cinnamon combo again, but this time topping the injera with thin slices of bananas while it cooks. The possibilities are pretty much endless with this quick and easy way to make bread!

From: BethanyGoad

On Dec 19, 2006

I must have done something wrong. These came out too dense for my taste. Also, I missed the sourdough taste. But... it is really cool to make bread on a griddle. Super easy as well.

From: Cookgirl

On Sep 22, 2006

Aside from the fact I used too small a pan to prepare the injera, all in all these turned out good and were delicious. I used 1 cup ww flour, 1 cup unbleached white and 1 cup teff. I'll be making these often for most any Ethiopian/North African meal. Thanks for sharing and for the concise instructrions.