Community Pick
Ethiopian Flat Bread (Injera)
photo by Bonnie G #2
- Ready In:
- 1hr 40mins
- Ingredients:
- 5
- Serves:
-
15-20
ingredients
- 3 cups self-rising flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup cornmeal
- 1 tablespoon active dry yeast
- 3 1⁄2 cups warm water
directions
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
Questions & Replies
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Reviews
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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.
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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!
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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).
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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.
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Tweaks
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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).
RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...