Best 6 Ethiopian Flat Bread Injera Recipes

AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)

Steps:

• Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
• Stir in the salt, a little at a time, until you can barely detect its taste.
• Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
• Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
• Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
• Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
• To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.

ETHIOPIAN FLAT BREAD (INJERA)

Steps:

• Mix everything together to form a batter.
• 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.
• Then 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 frypan WITHOUT OIL (is that a great instruction or what?) 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.
• Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
• Finished injera will be thicker than a crepe, but thinner than a pancake.

INJERA (AFRICAN [ ETHIOPIAN] FLAT BREAD)

Steps:

• Mix the flour with the water; you want to have a somewhat liquid consistency.
• Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
• Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
• You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.

INJERA (ETHIOPIAN FLAT BREAD)

Steps:

• 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.

ETHIOPIAN FLAT BREAD (INJERA)

Steps:

• Mix all ingredients in a large bowl.
• Cover and let set an hour or longer until batter rises and becomes stretchy.
• The batter can sit for as long as 3-6 hours if you need it to.
• When you are ready, stir batter if liquid has settled on the bottom.
• In blender, whip 2 c.
• of batter at a time, thinning it with 1/2-3/4 c.
• water.
• Batter will be quite thin.
• Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
• Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
• Batter should be no thicker than 1/8 inch.
• Do NOT turn.
• Injera is cooked through when bubbles appear all over the top.
• Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
• (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
• Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.

INJERA (ETHIOPIAN FLAT BREAD)

Steps:

• 1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter.
• 2. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
• 3. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.
• 4. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to the heat.
• 5. The injera is cooked on only one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
• 6. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it just a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.