A Spicy Perspective

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.

injera bread

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

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
Ethiopian bread

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.

ethiopian injera

Ingredients for Sourdough Crepes

You can find all these ingredients at any national grocery chain…

  • All-purpose Flourto 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
Sourdough Crepes

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. 

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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!

injera recipe

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… 

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!)

injera bread

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. 

Ethiopian food Recipes

Other Great Recipes

Ethiopian Homemade Injera Bread Recipe

Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.
Servings: 8

Ingredients

Instructions

  • 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.
  • 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. Serve the Injera with Doro Wat or Mesir Wat, tearing pieces of Injera and using it to pick up the Doro Wat.

Notes

Injera can be made ahead and frozen. Thaw in the microwave or a warm oven, covered in a damp paper towel.

Nutrition

Serving: 1serving, Calories: 227kcal, Carbohydrates: 46g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Sodium: 1140mg, Potassium: 140mg, Fiber: 3g, Sugar: 1g, Calcium: 21mg, Iron: 3mg
Course: Main Course
Cuisine: American, Ethiopian
Author: Sommer Collier

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95 comments on “Ethiopian Homemade Injera Bread Recipe”

  1. I love how quick and easy this is to make! Thanks for sharing the recipe!

  2. This bread is one of the best homemade flatbread recipes that I have found online!

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  4. Pingback: Shiro Wat Recipe: Ethiopia and Eritrea Cuisine - kitchen recipes

  5. I made this tonight and it is simply AMAZING. I have only had Ethiopian food once, so I cannot claim to know what it should taste like, but the injera tastes and looks just like what I had and serves its function for the Doro Wat. So beautifully spongy. And oh my goodness the flavors in the Doro Wat. What a joy to eat in the Covid-crazies. I did decrease the crushed red pepper to 1/2 Tbs.  since my husband doesn’t like a lot of spice. It definitely still has a kick to it, but he likes it a lot. As did my little toddlers! I can’t wait for the leftovers and wish we could have had guests over to enjoy it. Someday. 💕

  6. Omg thank you for the recipe I’ve longest for this!!?

  7. Loved it

  8. about the injira batter is very simple to get the same texture and taste if u use buckwheat flour and natural extract the yeast as u do in sourdough bread the results are wonderful i have tried this and it came out well same nutty flavour use butter for greasing the pan happy eating

  9. Have always loved Ethiopian meals but never knew how to make any of them , thanks so much for the recipe WOW!

  10. Pingback: Ethiopian Food Blog Recipes | Food Recipes

  11. I absolutely love this bread. My friend use to make it for me and I really missed it. I’m so happy to find the recipe and I can’t wait to try it.

  12. As a kid, I spent two years in Ethiopia where my father was a teacher for the Swedish missionaries’ children. My mother has been doing this dish since, but we live far from each other so it’s years between the occasions where I can eat this, my favorite food. I will try this to see how close to her recipy it’ll land. I WILL deviate with it in one detail, otherwise I’ll follow it to the letter; not flipping the injera over. By doing so, you’ll get a more spongy side, that you can use to suck up all the tasty sauce! The other side is smooth and held in your hand. I can’t wait to try this!

    • Oh, and we’ve always used cinnamon rolls that’ll boil with the Doro watt, picking it out as the dish is served. And boiled, peeled eggs, carefully placed on the surface at the end of the cooking. Each will get an egg or two, and along with the sweersour kale, the chopped tomato/red onion mix, alicha (basically carrots and potato boiled in butter

      … Sooo not healthy, but sooo delicious! And spiced with the alicha spice mix), it’ll be nothing short of awesome.

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  15. Best Injera recipe I have ever tried! Thank you!!

  16. Pingback: Slow Cooker Ethiopian Chicken Stew | Sweet Peas and Saffron

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  19. Thank you SO MUCH. Our son misses his native food. Thanks to you, we will be feasting at home for his 15th birthday instead of driving 2 hours to the closest Ethiopian restaurant. You can purchase Berbere through Frontier Coop if you would like the real thing. Blessings to you!

  20. Pingback: Complete Ethiopian Meal

  21. There are some nice Ethiopian restaurants here in Portland Oregon too. I am even happier, however, that there is a good Ethiopian MARKET near me, so I can buy all the spices, and also a fresh batch of delicious injera whenever I want to make a feast at home. Making one tonight actually, it’s what my son requested for his 18th birthday!

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  23. Awesome recipe. The hot smoked paprika that I bought from Amazon was super hot, so I only used 4 tsp of it and filled the remainder of the 1/3 cup with regular smoked paprika. Left everything else the same. Delicious!

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  25. Thank you so much for posting these recipes, we were new to Ethiopian cooking, but make these dishes all the time now! Very yummy indeed!

  26. I love Ethiopian food, but I’m also a bit lazy in the kitchen sometimes… so this looks like a good recipe to try… However, traditional Doro Wat has chicken on the bone pieces… and (the best part) whole hard boiled eggs (with the shell off of course) in it. Doro Wat is one of my faves, so I will try tweaking this recipe to include the eggs and bigger pieces of chicken.

    • I have been to Ethiopia a number of times lived and taught there. I learned how to cook authentic Doro Wat. We use a whole chicken onions, garlic, tomatoe paste, and juice.
      Berberi spice may be purchased at specialty stores. Use 3 Tbsp to make a hot dish. Original injera is best made with teff flour and the starter may be purchased from Ethiopian resturants.
      Tibs is another favourite dish as are the other dishes mentioned for the feast.
      Sharro, made from ground corn is eaten by the poorer families.

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  30. Oh my god, that looks DELICIOUS. :) Ethiopian food is so fascinating to me but kind of intimidating. This looks like a wonderful way to start in on it.

    And yes, immigrant communities generally spring from several influential families moving in to a particular area and then sort of pioneering a community for fellow immigrants to grow around. Sometimes it’s the climate and agriculture but not always. (My parents immigrated from the tropical Philippines to frigid Chicago winters — it definitely wasn’t about climate for them!)

  31. Pingback: Al Habesha Ethiopian Restaurant - Hawalli » B&D™ Kuwait

  32. I made this recipe and it was awesome. I will never go out for Ethiopian food ever again. Thanks so much for posting this. If you have more please let me know.

  33. So happy that Ethiopian food is so popular in the USA. There are at least 8 restaurants here in Amsterdam(Holland) and all are doing good business. My grand parents in Ethiopia largely cooked vegetarian and passed away at the age of 89 and 96. My mother still lives and she is 86 . Her sister 89 is also very healthy and cook! My grand parents used only barley to make ijnera . However, my mother uses a mix of teff and barely.

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  36. Pingback: Doro Wat with Injera | Jolly Green Jane

  37. I made several of your Ethiopian recipes tonight to try to duplicate the lovely spread above… WOW – you nailed it!! Thank you so much for this post. I’ve been meaning to try cooking Ethiopian food for awhile, but this was the first time I felt like there was enough comprehensive direction for a full meal. Rave reviews all around from my guests! Thank you thank you thank you!!!

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  39. One of the reasons that cities have certain populations of immigrants is that they have somehow become friendly to them, usually through a refugee program. In Minneapolis, we have had several waves of Vietnamese refugees, Ethiopian and Somali. Injera bread is sold in my neighborhood store, Everett’s, which is pretty American at first glance. Fortunately, I can skip that cooking step!

  40. Teff flour is easily available through mail order. Most health foods and natural foods stores carry at least teff which can be ground. It takes only 1 day to ferment injera. Mix it in a bowl placed on kitchen counter with a towel over and forget it until dinner time the next day. Berebere paste or dry spice mix can be easily made with ingredients most people already have in their cupboards. Berebere is a must for the true Ethiopian taste.
    I say let’s not be afraid of our foods and food prep, lets make it an adventure!
    If you want a recipe for berebere, I have a great one!

  41. You do have an injera recipe – found it! I’m going to have to try making my own now.

    I also didn’t realize that you are in Asheville. My husband and I try to get there at least once every year. It’s almost hard to believe that there isn’t an Ethiopian restaurant in town considering how many other ethnic cuisines are available. Next time I really want to go to the Nepali restaurant since so many of my clients are from Nepal.

  42. Made this tonight and it was delicious! The injera is the best I’ve tried without teff. Thanks so much! Have you had quelulu? I’m looking for a recipe for that as it’s my favorite Ethiopian dish, but can’t find it anywhere.

  43. Thanks for the recipes! Incidentally, I think outside of NYC & DC, Minneapolis-St.Paul has the largest population of African-born immigrants, including plenty of Ethiopians, Somalians and Eritreans who all have similar cuisines. We’ve been blessed with East African restaurant choices!

  44. Okay, I definitely need to make this! I’ve only had Ethiopian food once 7 years ago, but it was very good. The injera in particular was very unique and memorable. I don’t have any fenugreek seeds unfortunately and can just about guarantee there isn’t anywhere to be found in my town (middle of Alaska!) but I DID happen to pick up garam masala and ground cardamom last time I was in Seattle. I will probably just try to make this without the fenugreek! Can’t wait, I wonder what my husband will think! I’ll let you know how it turns out :)

  45. Oh man, now I’m REALLY missing Ethiopian food which we don’t have at all here in Bangkok. Makes me long for my days of living in DC (which I believe is the city which the largest Ethiopian population outside of Addis). Your recipes sound great…I love the shortcut injera! And the photo of the platter is just fantastic! I can’t wait to try some of these recipes.

  46. this is all new for me but it still looks like a great and delicious feast

  47. I LOVE Ethiopian food. This looks super tasty. Thanks for sharing!

  48. I love Ethiopian food. Its all I wanted to eat when I was in DC. Luckily, there is a restaurant 20 minutes from my house. The only thing I don’t like about it is that the injera tends to fill me up to quick. I tend to bring a fork with me for when that happens.

  49. This sounds tasty and fun for a dinner gathering! I love your creative take on the injera! That does make it much easier to make. I have all the spices and such in my pantry so this should be easy! Thanks for the inspiration! BTW, what is the vegetable dish, abesha gomen?
    Thanks for another wonderful post. I love your blog!!

  50. what is the name of the Dallas restaraunt? I live south of Dallas but visit there often.

    • Hey Debbie, The only restaurants I’ve visited are in North Dallas. My brother lives in Plano so we stay in that area. Check out Queen of Sheba.

  51. Wow – that’s so ambitious and looks incredible. Very inspiring! (I especially love the photo of the rolled injera.)

  52. This looks delicious. I’ve enjoyed eating at a local Ethiopian restaurant (San Diego) but I’ve never attempted to make an Ethiopian dish at home. Thanks for the post!

  53. Oh man, I LOVE ethiopian food, and have always been turned away from making it at home be of the multi-day process of injera. I’ll have to try this recipe! Thanks!

  54. This is such fun, Sommer! When we lived in NYC, we frequented an Ethiopian restaurant near our apartment. Not only was the food great, but we loved being able to eat with our hands.

  55. This was such an educational, interesting and mouthwatering post Sommer! Everything looks delicious and new. Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  56. This is really amazing. I can’t wait to try this out at home!

  57. Great one! I truly learned something new!

  58. I have never made anything Ethiopian before but would love to try. Thanks for all the recipes and ideas.

  59. What a terrific post, Sommer! I learned so much here today … Ethiopian cuisine is totally new to me. have never heard of teff, but will keep my eye out for it in other dishes now.

    The composition of the typical Ethiopian plate is indeed a healthy way of eating! You’ve done well in recreating it!

  60. Ok… I HAVE to make this. What I love about Ethiopian food is that it’s so veggie heavy. And then you just gather around and scoop it all up with your hands. I just love it!

  61. Absolutely beautiful! I love Ethiopian food and would love to learn how to cook it. Yum! lookign forward to all these recipes!

  62. Those crepes look so delicate and healthy..need to give a try.

  63. WOWSER!! What a tempting and delicious feasts! I’ve never sample ethiopian foods before. Can’t wait to try it soon :)

  64. I find Ethiopian cuisine fascinating. Wish we had a restaurant nearby so I could try it. Thanks for sharing your recipes so I can try it at home.

  65. i lived in addis ababa as a kid and i adore ethiopian cuisine. living in baltimore, i am very pleased to say that there are TWO great ethiopian restaurants i can hit up when i have a craving.
    i’d love to attempt an actual feast but the fact that there are so many side dishes to make for just one meal, plus the actual injera makes it hard to be motivated to make all them…
    your pix are gorgeous, sometimes it’s hard to take shots of ethnic foods appetizingly.

  66. I love the idea of having a dinner party where everyone eats with their hands!

  67. Oh wow oh wow that rolled up injera is so beautiful! As is that platter… I cannot wait to make this!

  68. Sommer-
    Thanks for sharing this. There used to be an Ethiopian restaurant in Miami but it went out of business and I’ve been wanting to try for a while. I’m going to give this a shot!!

  69. no earthly idea what kind of market ethiopian market denver has … at least, in comparison to the bigger cities you mentioned. i know of a couple of restaurants, and they’re not bad, but need to spend more time checking them out. cheers!

  70. I’ve been falling in love with Ethiopian food lately. We have a restaurant down the street, and I love going!

  71. OMG! This looks so good. I lived in DC or 6 years and survived on Ethiopian food. It’s really the best cuisine – flavorful, rich, very comforting, and healthy. You are making me hungry!

  72. Totally wishing we had some Ethopian restaurants nearby….chicken looks fabulous! I’ve printed out your Mesir Wat recipe & will be making it soon!

  73. Love the quick “injera” – you are right, planning 3 days ahead of time is not usually happening in our house either…

  74. I will so be making this. My mother in law was raised in Ethiopia, and so this is her favorite food. Won’t she be surprised when she comes over for dinner!

  75. I love Ethiopian food! Montreal is another city with great Ethiopian restaurants. I seriously dream about how good it is. When you go to Dallas, what restaurant do you frequent? I’ve been trying to find a good Ethiopian place for a while.

  76. WOW–this platter looks amazing. I think I need to eat at an Ethiopian restaurant first before I try recreating it at home! :)

  77. WOW, that is one gorgeous plate of food!! I just adore ethnic foods of any kind. I’ve never made Ethiopian food at home but you’ve inspired me!

  78. Wow, this is so unique! I’ve never seen Ethiopian food on any other blog! Thanks for the refreshing change. I have to admit, though, I’m a bit intimidated by all the ingredients. But its fantastic that you tried this. Very ambitious.

  79. Oh yum.

    We had ethiopian food for the first time when we were in DC for our wedding and honeymoon. I am SO excited to try this out!

  80. I definitely need to make this platter soon! Looks amazing and I LOVE Ethiopian food!

  81. Super impressed! Doro Wat is one of my favorite dishes EVER…though still not a huge fan of the sour injera…but that’s just me. My taste buds haven’t grown into the sour appreciation phase yet (except for Sour Patch Kids).

  82. Sommer – there are a heap of Ethiopian Markets and Restaurants here in the Atlanta area… and it’s a heck of a lot closer than Dallas :)

    But then again – with that spread, who needs restaurants! looks great!

  83. Great post, Sommer! There is an Ethiopian cafe down the street that I have wanted to try, and after seeing these recipes, I need to do it. Everything looks and sounds so good!

  84. I live in north of Dallas and there is an Ethiopian restaurant named Queen of Sheba that is to die for!!! I love Ethiopian food. If you live near the DFW area you must try it out!!

  85. i can’t wait to try this recipe it looks delicious