There are not many times that I impress myself with something I cook. My Injera Ethiopian Bread was so delicious.Jump to Recipe
I think the reason I was so surprised because I felt making this fry bread had to be just right. I had to find the exact right consistency of the batter and then fry it just enough to get it to set. What is so interesting about INJERA is that it has a sour flavor, and the texture, is spongy. The flatbread hails from Ehiopia. The flour used is teff. Which is a very thin grain. Ethiopians use injera like other cultures use rice or bread. It is used to pick up the protein or vegetable.
I made my injera to go along with my peri peri chicken and a lentil dish. It was so much fun. I made this dinner for my son and daughter-in-law (and my wife and me). I think the first time you try eating with your hands, that it is probably best to do it with family. The injera, which looks like a pancake, is pulled apart in pieces. Then you use it to scoop up the main course. Did I say this was a fun dinner?
A few other examples of flatbreads that I have made include:
The bread is ultimately easy to make. The dry ingredients are mixed with the wet until you have a pancake like consistency. Then the “batter” is poured a hot skillet and cooked until plenty of bubbles form on the top of the pancake.
The cast of characters.
Making and frying the injera.
The injera Ethiopian bread plated.
Injera Ethiopian Bread
Do you like eating with your hands? Well not exactly but this Injera Ethiopian Bread is so much fun to eat with and so good.
- 1 Cup Corn flour
- 2 Cup Teff flour
- 2 Cups All purpose flour
- 1/2 Cup Sorghum flour
- 1 Tbsp Sugar
- 1 Tbsp Dry yeast
- 5 1/4 Cup Water divided
- 2 Tbsp Baking powder
- 1/4 Cup Sugar
- 4 Tsp Salt
Combine corn flour , sorghum, sugar yeast and water. Mix well and let the yeast mixture rise for about an hour.
In Large bowl combine both flours, salt, baking powder and sugar. Next, add the starter mixture to the flour and thoroughly mix. Now, start adding the water a little at a time. You are looking for a pancake like batter. Keep adding the water until that consistency is achieved. You may need less water and you may need more water. Let it rise for about 2 hours.
Heat up a non-stick fry pan. Heat the skillet on medium high heat, and then hot, pour a ladleful (about ¾ cup or more) of the injera batter into the pan spread the batter swirling until the bottom of the pan is covered. The size of the injera will be about a dinner plate. Cook until the batter forms lots of airbubbles on the to – think pancake batter. You will not be flipping the batter. Once done, transfer the bread to a plate with a fish spatula (large long spatula). Cover the plate and cook the rest of the batter until finished.
Serve and enjoy!