Best Injera Bread Recipes

INJERA (ETHIOPIAN TEFF BREAD)

Steps:

• Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
• Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
• Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
• Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
• Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

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 (FERMENTED SOURDOUGH BREAD)

Steps:

• Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
• On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
• Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

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.

INJERA (FERMENTED SOURDOUGH BREAD)

Steps:

• Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

TEFF AND BARLEY INJERA (ETHIOPIAN FLAT-THIN BREAD)

Steps:

• Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
• Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
• Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
• The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
• The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
• Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
• Depending on the size of skillet, you will get 20 to 30 injeras.
• If less sour taste preferred, bake it the second day.
• You may find teff flour in health store.

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.

INJERA BREAD

Steps:

• Combine all-purpose and teff flours in a bowl. Add salt and mix well. Gradually add water, stirring slowly with a wooden spoon until incorporated.
• Cover bowl with a clean dish towel and leave to ferment at room temperature, 4 to 5 days. Gently agitate the mixture every morning; mixture will appear bubbly and smell sour as it ferments.
• Cook the injera on the 4th or 5th day. Mix batter until smooth. Lightly oil a large pan over medium heat. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Cover and cook until bubbles appear on the surface and steam rises off the top, about 30 seconds.
• Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.

INJERA BREAD

Steps:

• Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.

INJERA BREAD

Steps:

• Mix all ingredients, starting with the lesser amount of water. Add water to achieve a consistency which is easy to pour.
• Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame.
• Do not let the pan get too hot.
• Spread 1/2 teaspoons oil over the pan with a brush.
• Fill a pitcher with batter.
• Pour the mixture on the griddle in a thin stream starting from the outside and going in circles to the center from left to right.
• As soon as it bubbles uniformly all over remove from heat.
• Pancakes should be 9 inches in diameter.
• Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.
• Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.