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.
Traditionally made with Teff flour, you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route.
All you need to make Injera is:
- teff flour (or some plain flour or rice flour)
- vegetable oil or ghee for cooking
Injera Recipe without Teff (Easy Injera Recipe)
All you need to do is use equal amounts of rice flour and regular plain flour, and follow the rest of the recipe, as given below.
Gluten Free Injera
Teff flour is gluten free. So if you only use Teff four or half and half with rice flour, your injera will be gluten free.
My Ethiopian culinary introduction began in London when, for a year or so, I had an Ethiopian couple staying next to me. We became fast friends and loved cooking with each other; and on the odd occasion when I didn’t have a date (yes, it happened), I’d volunteer to babysit their two boys, as they also ran a small Ethiopian restaurant.
They taught me how to cook Injera, make my own Berbere and Niter Kibbeh and various Wat (wett/stews) recipes. I ended up cooking in their restaurant kitchen too, whenever they needed extra help, which ended up being more often than I’d anticipated, which was absolutely fine with me!
It was a priceless education, because at that point in time, East and West African cooking was the final frontier for me! I am still in touch with them after all these years and unbelievably, the boys are in their 20s now!
The traditional Injera batter is made then left to stand for 2-3 days, resulting in a strong, sour smell, much like sourdough but much more pungent. My kids absolutely detest it, which is why I use the quick method more often than not. It’s only when I’m having a party or cooking for clients that I go down the malodorous route!
I’ll give you both methods here.
How to serve Injera?
Traditionally served with Ethiopian stews, lentils and vegetables. Doro Wot (above) is a classic topping, along with farmer’s cheese, some spinach and perhaps another stew and vegetable dish. However, this will also go with all manner of curries and Indian sides. As seen in the picture, you place it on a plate and top with whatever you’re serving it with. Alternatively, roll and cut at a diagonal to allow diners to help themselves to the roti.
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Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries. PLUS 1 hour and 20 minutes resting time.
Injera Recipe – Ethiopian Flat Bread
Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries.
PLUS 1 hour and 20 minutes resting time.