Injera African Ethiopian Flat Bread Recipes

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INJERA (ETHIOPIAN FLAT BREAD)

This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle. I posted this to serve with my Recipe #455567 Doro Wat.

Provided by breezermom

Categories     Breads

Time 45m

Yield 24 Injera

Number Of Ingredients 9



Injera (Ethiopian Flat Bread) image

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.

1/2 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
1 tablespoon cooking oil

AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)

I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.

Provided by Heather U.

Categories     Breads

Time P3DT10m

Yield 10 serving(s)

Number Of Ingredients 4



Authentic Injera (aka Ethiopian Flat Bread) image

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.

1 1/2 cups ground teff (180 g)
2 cups water
salt, to taste
vegetable oil, for the skillet

INJERA (AFRICAN [ ETHIOPIAN] FLAT BREAD)

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.

Provided by JanetB-KY

Categories     Breads

Time 17m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 2



Injera (African [ Ethiopian] Flat Bread) image

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.

2 cups self-rising flour
2 cups seltzer water (club soda)

ETHIOPIAN FLAT BREAD (INJERA)

This is an American adaption for Ethiopian Flat bread from "Extending the Table". I found this easy to make though it took a little time. Well worth it for the fun of an African finger-food meal... and tasty too! For more authentic Injera, add 1/2 c. teff flour and reduce whole wheat flour to 1/4 c. (NOTE: Use multiple frying pans to quicken the cooking task)

Provided by luvinlif2k

Categories     Yeast Breads

Time 1h50m

Yield 20 12inch Injera

Number Of Ingredients 5



Ethiopian Flat Bread (Injera) image

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.

3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal or 1/2 cup masa harina
1 tablespoon active dry yeast (or 1 pkg.)
3 1/2 cups water

INJERA (ETHIOPIAN FLATBREAD)

This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew.

Provided by lwatkins

Categories     Breads

Time 40m

Yield 12 flatbreads, 4-6 serving(s)

Number Of Ingredients 6



Injera (Ethiopian Flatbread) image

Steps:

  • Teff flour is available from a whole foods store or Northern African markets. Nancy's yogurt is best because of its tartness. You want not-sweet yogurt.
  • Whisk (or stir together with your largest fork) the flours, salt & baking soda in a large bowl. In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. Strain to make sure there a no lumps.
  • Pam your largest skillet & heat over medium high heat. Pour about 1/2 cup of batter into the skillet starting in the center & spiraling out. Cook for 20 seconds. (The bread should have a gajillion tiny pinholes in it at this point.) Cover for 30 more seconds. Remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
  • Lay a piece of the flat bread on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew. Now, eat the stew, tearing off pieces of the bread from the sides & scooping up the stew. (Look Ma, no fork!) Need another piece of injera?! Sure you do! It could take 2 or 3 pieces to scoop up all that wonderful stew.
  • Once you have gained confidence with this & know your mama isn't going to come make you use a fork, add 2 or 3 more dippers of food. Veggies. Green beans & carrots & maybe a wilted spinach salad. Of course, you'll need more injera to scoop all that up. But what the heck -- .

Nutrition Facts : Calories 132.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 1105.3, Carbohydrate 25.3, Fiber 0.8, Sugar 1.5, Protein 4.3

2 cups teff flour or 2 cups whole wheat flour, not stone ground
1 cup all-purpose flour, not self-rising
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup cups plain yogurt
3 cups club soda

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