Name: Injera Recipe – Ethiopian Flatbread By LinsFood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Eritrean Recipes
Ingredients: 500 g teff flour; 1 l water; 1 tsp salt; vegetable oil; 220 g teff flour; 220 g plain flour or rice 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

RatingDifficultyIntermediate

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

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, #flatbread, #glutenfreeinjera, #injera, #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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