vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Ethiopian Flat Bread (injera)

Ethiopian Flat Bread (Injera)
SPINACH PASTA

Spinach Pasta

This is a delicious pasta dish with fresh spinach is more flavorful and delicious. Use wa...

METHI PANEER CORN PULAO

Methi Paneer Corn Pulao

Paneer Corn methi pulao is a one pot meal prepared with sweet corn, paneer and fenugreek ...

chapati

Chapati

Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and bak...

Kandi Podi - toor dal spice Powder

Kandi Podi - Toor Dal Spice Powder

Kandi podi is prepared of dry roasted dals (lentils) with other spices to give a nice aro...

Apple Ragi Malt

Apple Ragi Malt

Ragi is a millet that is rich in calcium and iron. It also has good B complex vitamins. I...

Ghee Mutton Roast

Ghee Mutton Roast

Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

Ethiopian Flat Bread (injera) Recipe, How To Make Ethiopian Flat Bread (injera) Recipe

I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Learn the recipe of Ethiopian Flat Bread (Injera) by vahchef.

Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia.

About Recipe

How to make Ethiopian Flat Bread (Injera)

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Ethiopian Flat Bread (Injera)
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Ethiopian Flat Bread (Injera)
• Self-rising flour - 3 cups.
• Whole wheat flour - half cup.
• Cornmeal or masa harina - 125 grams.
• Dry yeast - 15 grams.
• Water - 875 ml.
Method:
  • Mix all the ingredient together and let it set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
  • When ready, stir batter if liquid has settled on bottom.
  • Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin.
  • Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
  • Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch. Do not turn over. Injera does not easily stick or burn.
  • It is cooked through when bubbles appear all over the top.
  • Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.

To serve, overlap a few injera on a platter and place stews on top or lay one injera on each dinner plate, and ladle stew servings on top.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter