Ethiopian Homemade Injera Bread Recipe
Ethiopian Homemade Injera Bread Recipe: Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.
Ethiopian Recipes (at Home)
Sometimes I wonder why certain cities have large specified cultural communities within them. What caused so many immigrants from a particular country to gravitate toward one US city? Was there a person who settled there first then invited their friends and family to follow? Or did it have something to do with the climate and agriculture?
I may not be sure about the “whys” of this occurrence, but it does make eating around the United States very interesting. There are certain cities we travel to, knowing we will get fantastic Vietnamese, Korean, Indian, or Ethiopian cuisine and we look forward to those meals more than any other attraction or activity.
Several major American cities have large Ethiopian populations with amazing restaurants and markets throughout. Washington D.C., New York, Chicago, Atlanta, and Dallas are among the largest.
When we visit family in Dallas, we always gorge ourselves on Ethiopian recipes because we know we may not enjoy this exciting and complex cuisine again for a long time. That is, unless I decide to make it at home.
Ethiopian Recipes Often Found At Restaurants
A classic Ethiopian platter that you receive in a restaurant, is full of possibilities. There are so many bold and intriguing Ethiopian recipes it’s a little hard to nail it down the best.
I can tell you, a family-size Ethiopian “Queen’s Platter” usually consists of:
- 1-2 meat stews, made of chicken, beef, or lamb (Often shredded, chopped, or even serve raw like tartare.)
- 1-2 lentil/legume dishes, such as Misir Wat
- 1-2 cooked vegetables, including mixed vegetable stews and collard greens
- 1 raw vegetable dish, usually simple lettuce or tomato-based salad, often with raw spicy chiles
- and Ayib, fresh Ethiopian cheese
EASY Homemade Injera Recipe (Ethiopian Bread)
As we don’t have Ethiopian markets in Asheville, NC, my Ethiopian recipes have had to be tweaked quite a bit.
I made quite a few adjustments to the Injera Bread Recipe to make it easier for home-cooks to not only find the ingredients, but also make it quickly.
These sourdough crepes are traditionally made with teff flour and fermented for several days before cooking. With our busy schedule, I don’t start anything 3-5 days before I plan to eat it, so this had to be addressed.
After several test runs, I ended up using a mix of standard all-purpose flour and buckwheat flour for texture and color. Then added a hefty dose of club soda and vinegar to create the fermented sourdough flavor.
The results were fantastic! Our Easy Ethiopian Bread is not only quick and easy to make in any nonstick skillet, but it’s also tender, rollable, and undoubtedly sour… With absolutely no wait time.
Ingredients for Sourdough Crepes
You can find all these ingredients at any national grocery chain…
- All-purpose Flour – to make the sourdough crepes soft and pliable
- Buckwheat Flour – for color and texture
- Baking Soda – for light air bubbles
- Salt – for flavor
- Club Soda – also to create the bubbly texture
- Vinegar – to create the fermented sour taste
- Oil – for cooking
How to Make Injera
Injera at Ethiopian restaurants is made as large pizza-sized circular crepes. At home, you can make it in any good nonstick skillet you have available.
- Make the batter: Mix both types of flour, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
- Prep the Skillet: Heat a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel to create a thin coating.
- Scoop and Swirl: Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
- Cook and Flip: Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with the remaining batter.
- Roll and Serve: Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes, and stack. Keep warm until ready to serve.
Get the Full (Printable) Ethiopian Homemade Injera Bread Recipe Below!
Make a Divine Feast Fit for Royalty!
Ethiopian “Queen” Platters are a great idea for your adventurous dinner guests. There’s nothing like sitting around a large colorful platter of exotic dishes, scooping them up with your hands. Oh, the memories you will make!
Serve fresh-made Injera Bread with…
- Chicken Doro Wat (made in the slow cooker)
- Kitfo Ethiopian Beef Tartare
- Mesir Wat Red Lentil Stew
- Ayib Cheese
- Yellow Peas like Daal
- Collards or other wilted greens
- Tomato Salad if you like.
Most of these dishes can be made ahead of time if needed.
(PS, the links to yellow peas and collards aren’t technically Ethiopian recipes, but they are similar and VERY delicious!)
Frequently Asked Questions
How long does this recipe last?
If you store Injera in the fridge, it will stay fresh for up to a week. If you store it at room temperature, it will stay fresh for only a couple days.
Can I freeze this bread?
Yes, this bread can be stored in the freezer for up to 3 months. It’s easiest to pull apart if you separate each piece with wax paper before thoroughly wrapping it in plastic, or placing in large freezer bags. Keeping it in the freezer too long will result in a textural change. Thaw in the microwave or a warm oven, covered in a damp paper towel to soften.
What about the Teff flour?
Teff flour is a flour most commonly used in Ethiopia. It is light and naturally gluten-free, but not always easy to find. If you do find it, you can use it in this recipe in place of the all-purpose flour and buckwheat flour, 4 cups total.
Other Great Recipes
- Best Simple Roti (Chapati Bread) Recipe
- Easy Navajo Fry Bread Recipe
- Croatian Lepinja Bread Recipe
- Apple Bread (Challah Bread Recipe)
- Homemade Naan Bread Recipe
Ethiopian Homemade Injera Bread Recipe
- In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
- Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.
- Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
- Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate. The stacking also helps steam and soften the Injera sourdough crepes.
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