Injera – Ethiopian Bread (Quick)

Injera is a soft spongy flatbread similar to a crepe and is made out of Teff flour. Teff is a naturally gluten-free flour that is 100% whole grain and is a great source of fiber, protein, iron, amino acids, vitamin C, and calcium. It was domesticated in Ethiopian over 3000 years ago and has recently started to get popular among the athlete community because of its high protein and mineral content.

It has a dark brown color and has an earthy flavor and is not cheap. It can be found at most health stores, this is the one I ordered off Amazon. Teff flour itself gluten-free but, all-purpose flour is used in the recipe to actually make the injera. This was my first attempt at making it, so I know I have a long way to go to perfect it. Usually, the dough is fermented for days, but I wanted to try a quick and easy version. One of these days will have to try the fermented version also.

The plating is usually done family-style at most Ethiopian restaurants and the injera is used as a scoop to eat. They usually do not serve the food with silverware. So to get the most authentic flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat(Cabbage and potatoes) with a side of tangy green salad.

Pictured are
Doro Wat(Chicken w/egg), Misr Wat (Red Lentil), Gomen (Collard Greens), and Atkilt (Cabbage and potatoes) with a side of green salad

Injera Recipe (Quick version) – Ethiopian Flat Bread

Course: Side Dish
Cuisine: Ethiopian
Keyword: flat bread, injera, teff
Author: RGK/FootprintTheWorld

Ingredients

  • 2 cup teff flour
  • 1 cup all purpose flour (for gluten free version use rice flour or gluten free flour)
  • ½ tsp salt
  • ¾ tsp dry yeast
  • ½ tsp baking powder
  • ½ tsp fine sugar
  • 3 cups club soda can add 1 more cup slowly to perfect the consistency
  • Juice of 1 lemon

Instructions

  • Combine all the ingredients and mix well to remove any lumps
  • Heat a large pan and brush lightly with oil
  • Take a ladle full of batter like you would for a pancake and move the pan to spread it around or even use the ladle to spread it a circular pattern.
  • Once it spreads, little bubbles will start to appear
  • Cover the pan for a minute
  • Remove the cover and cook for a few more minutes till the center is cooked and the edges start to curl and pull away.
  • Remove the injera from the pan, place on cloth or parchment paper
  • After its cooled, you can roll, cut in half and serve
  • At first, the injera may feel crisp but don’t worry as it will soften once you cool.
  • If serving in a platter, arrange the Injeras overlapping each other and put the stews on top.. That is the traditional way of eating it.

Notes

The injera is only cooked on one side so do not flip. Also, batter consistency is key. I always make a small one first to test out the consistency.

As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. Would love to see your creations and variations.

Would Love To Hear Your Thoughts