Translation: Ethiopian Flatbread

Cuisine: Ethiopian

Recipe Type: Bread

Average User Rating: 0.88 / 5

Vegetarian / Vegan: Vegan

Injera, a spongy flatbread, is one of the national dishes of Ethiopia and is served alongside many meals as an accompaniment and as a utensil to scoop up other dishes. Usually made of teff, a species of grain-bearing grass native to Ethiopia, injera can be made with a multitude of grains. The batter must be left to sit for a couple days before using.


4 cups self-rising flour
1 cup whole wheat flour
1 teaspoon baking powder
2 cups club soda


Combine flours and baking powder in bowl, add club soda plus about 4 cups water; mix into smooth, fairly thin batter. Let sit in warm, dry place, covered with a cloth, for 2-3 days, until very foamy. Heat large, non-stick skillet.

Stir batter again, and when drop of water bounces on pan's surface, dip enough batter to cover bottom of skillet, then pour it in quickly, all at once. Swirl pan so entire bottom is evenly coated, then set back on heat. When moisture has evaporated and small holes appear on surface, remove injera. Should be cooked only on one side, and not browned. If your first try is too pasty and undercooked, you may need to cook it a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack injera one on top of another as you cook, covering with a clean cloth to prevent them drying out. To serve, lay on a platter in overlapping concentric circles, beginning with inside and moving outwards until edges of outer ring fall over the edge.

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Prep Time: 3 days

Cooking Time: 15 minutes

Servings: 8

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