Injera
Prep: 15 min
Cook: 30 min
Total: 45 min
Serves: 12
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Discover the pleasure of injera, the spongy, tangy flatbread at the heart of Ethiopian meals. A blend of teff, self-rising, and whole wheat flours ferments into a stretchy batter that cooks into a soft round covered in the signature little bubbles, no flipping required. Use it as both plate and utensil to scoop up rich stews, and you'll understand why this bread is so beloved.
Ingredients
Ingredients
- 3 Cups Self-Rising Flour
- 1/4 Cup Whole Wheat Flour
- 1/2 Cup Teff Flour
- 1/2 Cup Cornmeal (or Masa Harina)
- 1 Tbsp Yeast
- 3 1/2 Cups Water
Directions
Directions
- In a large bowl, mix all ingredients.
- 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.
- 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 fry pan WITHOUT OIL 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.
- Finished Injera will be thicker than a crepe, but thinner than a pancake.
- Lay each Injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
Nutrition
Per serving · 12 servingsCalories
120
Fat
1.5 g
Saturated fat
0.3 g
Carbohydrates
24 g
Sugar
0.5 g
Fiber
2 g
Protein
4 g
Sodium
5 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Self-Rising Flour
- 1/4 Cup Whole Wheat Flour
- 1/2 Cup Teff Flour
- 1/2 Cup Cornmeal (or Masa Harina)
- 1 Tbsp Yeast
- 3 1/2 Cups Water
