11 Reviews of Authentic Injera (aka Ethiopian Flat Bread)

From: Rhubarbarella

On Mar 20, 2006

This is a very authentic version of Injera. It has a nice sour tang to it because of the fermentation. I didn't have teff flour, but I ground teff in my spice mill and used that instead. If you use whole teff, you will have gray/brown injera - it's not a color for the squeamish!

From: Eric Pepke

On Jan 5, 2009

I had Injera in some place in DC (Crystal City?) and became fascinated with Injera. I got 20 pounds of teff flour and looked for a recipe. This one seemed the simplest. I just made it today, after an overnight rising. This is nothing like the Injera I had in DC. It's way better. It's like handmade tortillas versus factory tortillas. To those who aren't getting it to work: you have to let it cook for a surprisingly long time, and leave it along. But man is it good!

From: Katharine Bartlett

On Jan 19, 2009

Matches my experience of eating this bread at the Nile restaurant in Richmond, VA- authentic Ehiopian food. Good, but I still haven't quite matches theirs.

From: ankhesenamen

On May 1, 2008

This recipe did not work for me. It was fermenting alright after a day ... I could smell the sourness, and there were bubbles. But when I tried to cook them, they ended up all sticky and wouldn't hold together ... and I tried 4 times. I used Teff, as instructed. I'm not sure what went wrong, but after doing some research it seems that the real process involves a little more work, including kneading etc. http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html is what I will try next.

From: Chef #713427

On Jan 20, 2008

I initially thought this recipe was awful, but actually it is quite good...one of the better ones I have found. Because only Teff flour is used, the injera becomes quite dark which is what many may be unfamiliar with. It's only short of 1 star to be excellent, but that's only because I'd like to find a ratio of wheat flour to make it just a little thicker. Thanks Heather!

From: Chef #1004081

On Oct 26, 2008

Gloopy mess. Did not work for me.

From: Chef #682109

On Dec 9, 2007

have been looking for this recipe for my daughter who loves Ethopian food. thank you very much

From: obiwan9962

On Jan 8, 2008

very good

From: Chef #1424090

On Oct 24, 2009

This recipe is NOT Authentic. My friend is the owner of an Ethiopian restaurant in Tampa - Queen of Sheba. I arranged a cooking lesson with her. There is a 3 day process, but it is involved. I'm still learning as it takes an understanding of the fermentation process, bubbles and more. I actually cooked some there for the restaurant.

From: Linda_R

On Oct 5, 2007