Ethiopian Injera Bread Recipe
Ethiopian Homemade Injera Bread Recipe: Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian food dishes.
Why We Love This Injera Bread Recipe
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.
The staple that you need to know how to make to have delicious Ethiopian food at home is Injera, aka Ethiopian flatbread. This flatbread is always paired with other dishes to soak up the saucy meats, veggies and beans that it accompanies.
This injera recipe is easy to make and super tasty! It is slightly tangy because of the sourdough. This flavor makes it perfect to have with all of the bold flavors of Ethiopian cuisine!
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, that 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 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 Injera Bread Recipe + Video Below!
Make a Divine Feast Fit for Royalty!
Ethiopian “Queen” Platters are a great idea for your adventurous dinner guest’s menu. 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 (Doro Wot) (a chicken stew made in the slow cooker)
- Kitfo Ethiopian Beef Tartare or Tere Siga (minced raw meat)
- Mesir Wat Red Lentil Stew
- Ayib Cheese
- Yellow Peas like Daal
- Collards or other wilted greens (Gomen)
- Tomato Salad if you like.
- Smeared with Niter Kibbeh (a spiced clarified butter)
- Fenugreek Stew by Eat Smarter
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 of 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 the 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.
What Other Side Dishes Can I Make?
There are some non-traditional ethiopian dishes you can pair with this bread which can include vegetables (like green beans, cabbage, potatoes, or carrots). You can focus this platter on a vegan-style dish, or vegetarian dish with more grains, porridge, and chickpeas rather than meats. You could even serve it alongside your favorite fruits, like mango or papaya.
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
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, and calcium percentages.
Ethiopian Injera Bread Recipe + Video
Ingredients
- 3 cups all purpose flour
- 1 cup buckwheat flour
- 2 tablespoons baking soda
- 1 teaspoon salt
- 4 cups club soda
- 1 cup white vinegar or rice vinegar
- Oil for pan
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.
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!!
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!
I’ve been falling in love with Ethiopian food lately. We have a restaurant down the street, and I love going!
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!
Totally wishing we had some Ethopian restaurants nearby….chicken looks fabulous! I’ve printed out your Mesir Wat recipe & will be making it soon!
Love the quick “injera” – you are right, planning 3 days ahead of time is not usually happening in our house either…
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!
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.
WOW–this platter looks amazing. I think I need to eat at an Ethiopian restaurant first before I try recreating it at home! :)
I am from Ethiopia. “Do you like Our food we know we are the greatest?”
Sure we are!!! am cooking Ethiopian food for 13 guests from different nationalities. BY REQUEST!!!!! ;-)
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!
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.
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!
I definitely need to make this platter soon! Looks amazing and I LOVE Ethiopian food!
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).
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!
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!
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!!
Hey Becky, I’VE BEEN TO QUEEN OF SHEBA!! So fabulous, I’m missing it right now.
i can’t wait to try this recipe it looks delicious