Injera (Ethiopian Flat Bread)
In addition to being a bread, Injera is also used as an eating utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is used to
scoop up meat and vegetable stews. Injera also lines the tray on
which the stews are served, soaking up their juices as the meal
progresses. When this edible tablecloth is eaten, the meal is officially
- 1/4 cup teff flour
- 3/4 cup all-purpose flour
- 1 cup water
- Pinch of salt
- Peanut or vegetable oil
- Put the teff flour into a mixing bowl, and sift in the all-purpose
flour. Slowly add the water, stirring to avoid lumps. Stir in the
- Heat a nonstick pan or lightly oiled cast iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is
smooth: Otherwise, your injera might fall apart when you try to
- Coat the pan with a thin layer of batter. Injera should
be thicker than a crepe, but not as thick as a traditional pancake.
It will rise slightly when it heats.
- Cook until holes appear on
the surface of the bread. Once the surface is dry, remove the bread
from the pan and let it cool.
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