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Injera (Ethiopian Flat Bread)

Ingredients:

  • 1⁄2cup whole wheat flour
  • 1⁄3cup all-purpose flour
  • 1tablespoon brown sugar
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon baking powder
  • 1⁄8teaspoon baking soda
  • 2eggs, beaten
  • 2cups buttermilk
  • 1tablespoon cooking oil

Directions:

  • Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
  • Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
  • Pour 2 tbsp of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. Return the skillet to medium heat. Cook about 1 minute or till light brown on the bottom.
  • Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
  • Repeat with the remaining batter. Roll up jelly-roll style and serve warm.

Reviews:

  • Sri S.

    Made this to serve with Mesir Wat 2 dish made for each other. Nice soft texture. Thanks for posting Breezemom!

  • rpgaymer

    Great recipe! Making bread is kind of my achille’s heal, but this turned out perfectly and was very easy to make. It is, however, not quite the same as the bread I’ve had at Ethiopian restaurants. Theirs has a nice sourdough flavor, and is very thick. This one was still great though, and I especially loved the addition of brown sugar. It ended up tasting like slightly sweet crepes- it paired perfectly with the African meal I made. Thanks for sharing.

  • ghetto_rhymes

    Injera is a very humble staple of Ethiopian cuisine. It is traditionally made with only teff flour, yeast and water. If you can't find teff then we find quinoa flour works best. If neither of these are available then any other flour will do, but the recipe will change accordingly. The yeast is homemade. Mix a bit of the flour with some water to make a batter the consistency similar to crepe batter. Then let it ferment for a couple of days. Place it in a place with consistent room temp, not too hot or too cold. When bubbles start to form on top, it is ready. Drain the excess liquid and you've got your yeast. To this you add more flour and water to get a crepe batter consistency again, maybe even thinner than that. Then you're ready to bake. A flat pan would work best because it evenly distributes heat. Greasing is not necessary because the injera would slide off with no hassle if the pan is properly heated before putting the batter on it. <br/><br/>Good luck, everyone. But I find that everyone has a different way of making injera.

  • Annacia

    I made 6 of these lovely flat breads and whether they are truly an authentic injera or not doesn't keep them from being delicious. I made just 6 to be served with a mushroom salad, braised lamb shanks and roasted carrots. They are fun to make and great to eat. 😀

  • MunaS

    This looks delicious but it is not injera. That looks more like an Ethiopian pancake but I can definitely tell you Injera is not like that.

  • DailyInspiration

    This bread is absolutely delicious! I served it along with some Indian curry dishes and it was perfect! We loved the texture and sweetness of the bread — it was a nice contrast to the spicy dishes. I will be making this bread again very soon. Thanks for the post. Made for the Everyday Is A Holiday Tag Game, September, 2011.

  • Chef Dudo

    Made this to go with Ethiopian-Style Chickpea Stew. The pancakes/bread is soft, slightly sweet and a very nice combination with spicy food.
    Thanks for posting.

  • MomLuvs6

    Enjoyed having this bread with Doro Wat (Ethiopian Spicy Braised Chicken) #455567. Liked the flavor of the bread with the Berbere Sauce and chicken. Also liked the bread plain. Thank you. Made for ZWT7~Emerald City Shakers.

  • Mochamp

    I found this when I was looking for Ethiopian recipes to fix for my twin grandchildren that we just brought home yesterday. Although this sounds very tasty and I am going to try it, it definitely is NOT injera. Injera has a very vinegary taste (that I didn’t like at all) and we were fed this at the transitiion home where my grandchildren stayed.

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