Injera Recipe – Ethiopian Flatbread by LinsFood

Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries. It is a “plate”on a plate, with various dishes being piled on it and, using one’s fingers, one breaks off little pieces of the injera to scoop it all up.

Rating

Yields6 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

Traditional Injera

500 g teff flour (or some plain flour or rice flour)

1 l water

1 tsp salt

vegetable oil or ghee for cooking

Quick Injera

220 g teff flour

220 g plain flour or rice flour or 220g each of rice and plain flour

2 tsp dry active yeast

1 tsp salt

800 ml – 1 litre warm water

125 ml very hot water just off the boil is perfect

Get Recipe Directions Here >>

CategoryBreakfast, Baking, Dinner, Lunch, SnackCuisineEritrean Recipes, East African Recipes, Ethiopian RecipesCooking MethodSnack, AppetizerTags#breadsandrotis, #ethiopianrecipe, #flatbread, #glutenfreeinjera, #traditionalinjera

Ingredients

Traditional Injera

500 g teff flour (or some plain flour or rice flour)

1 l water

1 tsp salt

vegetable oil or ghee for cooking

Quick Injera

220 g teff flour

220 g plain flour or rice flour or 220g each of rice and plain flour

2 tsp dry active yeast

1 tsp salt

800 ml – 1 litre warm water

125 ml very hot water just off the boil is perfect

Directions

Get Recipe Directions Here >>

Injera Recipe – Ethiopian Flatbread by LinsFood

Ingredients Directions

Ingredients

Directions

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