This recipe creates a simplified version of traditional Injera, the staple Ethiopian flatbread known for its spongy texture and distinctive “eyes” or holes. While authentic Injera is made from fermented teff flour, this approach uses all-purpose flour and pancake mix for accessibility, yielding a soft, pliable bread that holds up well to hearty stews like Doro Wat. The batter is thin and smooth, cooked quickly on a dry skillet to ensure the bottom remains smooth while the top becomes porous. It is an excellent vegan-friendly side dish that adds a unique textural element to African-inspired meals. Serve warm, folded or stacked, as an edible utensil for dipping into rich, flavorful sauces.
Injera (Ethiopian Flat Round Breads
Description
This recipe creates a simplified version of traditional Injera, the staple Ethiopian flatbread known for its spongy texture and distinctive "eyes" or holes. While authentic Injera is made from fermented teff flour, this approach uses all-purpose flour and pancake mix for accessibility, yielding a soft, pliable bread that holds up well to hearty stews like Doro Wat. The batter is thin and smooth, cooked quickly on a dry skillet to ensure the bottom remains smooth while the top becomes porous. It is an excellent vegan-friendly side dish that adds a unique textural element to African-inspired meals. Serve warm, folded or stacked, as an edible utensil for dipping into rich, flavorful sauces.Ingredients
Directions
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Combine 5 tablespoons of all-purpose flour and 3 cups of pancake mix in a large bowl.
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Add 1/4 teaspoon of baking soda to the dry ingredients.
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Slowly pour in 3 1/2 cups of club soda and 1 1/2 cups of water at room temperature while stirring constantly with a whisk or spoon.
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Continue stirring until the mixture forms a smooth, thin cream-like batter with no lumps.
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Strain the batter through a fine-mesh sieve into a clean bowl, pressing down hard on any remaining solids with the back of a large spoon to extract all liquid.
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Place a 10-inch non-stick skillet or well-seasoned cast iron pan over moderate heat. Do not grease the pan.
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Heat the pan until just hot enough to set the batter without browning it. Test by pouring 1 tablespoon of batter into the center; it should solidify immediately without turning brown.
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Remove the pan from the heat. Ladle 1/4 cup of batter into the center of the pan.
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Quickly tilt and rotate the pan back and forth to spread the batter evenly across the bottom.
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Cover the pan partially and return to moderate heat. Cook for about 1 minute, or until the top is spongy, moist, and dotted with tiny air holes.
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Ensure the bottom is smooth, dry, and somewhat shiny but not browned.
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Remove the pan from the heat. Use a spatula or your fingers to gently lift the injera out of the pan.
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Lay the cooked injera on a plate to cool. Ladle another 1/4 cup of batter into the pan and repeat the spreading and cooking process.
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Stack the newly cooked injera on top of the cooled ones on the platter.
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Repeat with the remaining batter until all injera are cooked.
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To serve, spread 7 or 8 injera out in a flat basket or on a large platter, letting them overlap and drape over the edges.
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Fold any remaining injera into quarters and arrange them attractively in the center.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 68.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 0.5g2%
- Sugars 0.1g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
