Injera at home
Injera at home, from above
VegVeganEthiopia

Injera at home

Sour, spongy, full of holes. Plate, cutlery and bread in one round. A few days of patience earn it.

60 minTime
6 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 60 minutes come after.
Bread with eyes2 chapters · 1 min read

Make it your way

Grandma's wayPure teff, water and time.
The original
190kcalsame
6 gproteinsame
6 gfibresame
60minutessame

Classic Ethiopian injera.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Teff flour2¼ cups
Waterabout 2 1/4 cups, lukewarm
Salt½ tsp
Cooking oil (vegetable oil)1 tsp for the pan

Method

5 steps
  1. 1Whisk teff flour and 450 ml water into a smooth batter. Cover loosely and leave at room temperature 2 to 3 days.
  2. 2Pour off the liquid on top. Stir and loosen with the remaining water and the salt until like thin dosa batter.
  3. 3Heat a large nonstick pan or tawa on medium. Wipe with a little oil. Pour batter in a spiral from the edge in.
  4. 4Cover with a lid and cook until the top is dry and the edges lift. Do not flip.
  5. 5Slide onto a cloth and cool before stacking.
Serve it like this

Line a large round platter with one injera, spoon stews in small mounds on top, and roll the rest like napkins at the edge for scooping.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Injera at home: a bread or rice, a side, something to drink and something sweet.

With a main Doro wat120 min
With a main Misir wat40 min
With a main Shiro25 min
With a main Beef tibs25 min
On the side Gomen40 min
On the side Fosolia25 min
To drink Ethiopian coffee45 min
Something sweet Puran poli90 min
Sign up to send it to your cook