Ethiopian Flat Bread (Injera)

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Servings: 15 Difficulty: Intermediate
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Spongy, tangy, and perfect for scooping up stews
Ethiopian Flat Bread (Injera recipe image

This traditional Ethiopian flatbread, known as Injera, is the cornerstone of many African meals. Made with a blend of self-rising flour, whole wheat, and cornmeal, it develops a delightful spongy texture and a subtle tangy flavor. The batter rests to allow the flavors to meld, resulting in a bread that is both soft and sturdy enough to hold rich, spicy stews. Ideal for sharing family-style, this vegan-friendly dish pairs beautifully with lentil dals, vegetable curries, or meat stews. It’s a unique culinary experience that brings warmth and comfort to your table, offering a delicious way to enjoy communal dining.

Ethiopian Flat Bread (Injera recipe image
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Ethiopian Flat Bread (Injera)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 15 Calories: 230.9

Description

This traditional Ethiopian flatbread, known as Injera, is the cornerstone of many African meals. Made with a blend of self-rising flour, whole wheat, and cornmeal, it develops a delightful spongy texture and a subtle tangy flavor. The batter rests to allow the flavors to meld, resulting in a bread that is both soft and sturdy enough to hold rich, spicy stews. Ideal for sharing family-style, this vegan-friendly dish pairs beautifully with lentil dals, vegetable curries, or meat stews. It&# 226;ÂÂs a unique culinary experience that brings warmth and comfort to your table, offering a delicious way to enjoy communal dining.

Ingredients

Directions

  1. In a large bowl, combine the self-rising flour, whole wheat flour, and cornmeal.
  2. Dissolve the active dry yeast in the warm water and pour it into the flour mixture.
  3. Stir until a smooth batter forms, then cover the bowl and let it rest for 1 to 6 hours until it rises and becomes stretchy.
  4. Transfer the batter to a blender and blend in batches, adding 1/2 to 3/4 cup of water at a time to achieve a thin, pourable consistency.
  5. Heat a non-stick skillet over medium-high heat; do not add any oil.
  6. Pour about 1/2 cup of batter into the center of the hot skillet and quickly swirl it to spread thinly and evenly.
  7. Cook without flipping until bubbles form all over the surface and the edges begin to lift, about 2-3 minutes.
  8. Transfer the cooked injera to a clean kitchen towel and let it cool for a minute before stacking.
  9. Repeat with the remaining batter, stacking the injera in a covered dish to keep warm.
  10. Serve warm alongside your favorite stews or curries, using the injera to scoop up the food.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 230.9kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.7mg1%
Total Carbohydrate 48.2g17%
Dietary Fiber 2.7g11%
Sugars 0.4g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ethiopian, injera, flatbread, sourdough, vegan, african, bread, yeast, whole wheat, cornmeal, fermented, stew, dinner, side dish, homemade, gluten-free option, traditional, meal, comfort food, plant-based
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