mearl223 On September - 29 - 2011

Ethiopian Injera

I visited an Ethiopian resto 2 nights ago since the cuisine & this place in particular came highly recommended. I found this interesting version of Indian dosas – Injera – Ethiopian flat sour bread.


PrepTime 5mins – Serves 4 – CookTime 15mins.



1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
1 tsp yeast
pinch of salt
peanut or vegetable oil

Cooking Instructions
Take the teff flour in a mixing bowl & sift in the all-purpose flour. Add salt & water & mix to a batter, avoiding lumps. Add the yeast & mix lightly yet evenly – don’t over-mix. Heat a smooth-surfaced nonstick pan or lightly oiled cast-iron skillet.  Coat the pan with a thin layer of batter. Injerashould be thicker than a crêpe, 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.

Injera is used as a utensil on which the entree (a stew/ gravy/ lentils/ veggies) is served with no utensils so pieces of injera are torn with the right hand & used to scoop the entrees placed directly onto it like rotis/naans used by Indians. Extra injeras are served as rolls on the side as shown in the picture.

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