12 Reviews of Ethiopian Flat Bread (Injera)

From: StrikingEyes00

On Jun 19, 2007

My fiance and 5 year old son loved this Injera! It was simple to make and tasted almost like the real thing. Definitely satisfied my craving for an Ethiopian meal. I made this with Chickpeas Wat (Ethiopian Chickpea Wat) and the meal was wonderful.

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.

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).

From: breezee1984

On Jul 13, 2007

went great with my chickpea wat..i love ethiopian food and love the recipe u have for injera...injera and chickpea wat is a customatic african festivalmeal..thanks so much!!!

From: Chef #447826

On Feb 10, 2007

For those of us who are gluten intolerant Teff flour can be purchased from Bobs Red Mill www.bobsredmill.com I requested it at a locally owned grocery store here in Bozeman, MT and they now carry it. There is another recipe on this site that uses Teff flour. The injera made from it are good and gluten free.

From: Lerxst

On Nov 2, 2007

This was a very good substitute recipe for injera, though it didn't have that characteristic "teff tang". A huge advantage is it's possible to do on much shorter notice even if you have teff, as an authentic injera realistically takes at least a day for proper fermenting. Have you thought of trying this with a sourdough starter to get some of that sour flavor? Regardless, it's still very tasty and the texture is virtually identical to the real thing.

From: WeazelChef

On Mar 10, 2007

Like your other recipes, Cherry Blossom, this was soo good. No complaints! (I made it as it is written without teff flour.)

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!

From: Chef #335451

On Aug 31, 2006

Pink Cherry Blossom: I made these in San Francisco when I lived there and there is a booming Ethiopian community, and you can easily get teff. Recommend the following as a start for locating teff: Eden Organic Quinoa www.edenfoods.com The mother grain of Native American civilization. phorum - Gluten-free Diets - TEFF GRAIN AND FLOUR The Teff Company Teff Grain & Freshly Milled Flour Grown in USA www.teffco.com These resulted from a simple Google search on teff or locate teff in UK. I did not go very deep, but wanted to see what it brought up. It might be that you will have to buy teff from internet U.S. supplier. Good luck. Also celiac disease patients use this grain because it has no gluten, I believe, so you might search their sites... Stevie

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.