Injera Recipe – Ethiopian Flatbread By LinsFood

Injera Recipe – Ethiopian Flatbread
RatingDifficultyIntermediate
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Injera Recipe – Ethiopian Flatbread
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

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.

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
 1 tsp salt
 800 ml – 1 litre warm water
 125 ml very hot water just off the boil is perfect

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
 1 tsp salt
 800 ml – 1 litre warm water
 125 ml very hot water just off the boil is perfect
Injera Recipe – Ethiopian Flatbread By LinsFood

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