Injera | Quick Ethiopian Flatbread Injera Style

Injera

Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal.

This is also known as Taita and forms the main component in a meal. Injera is sourdough-risen flatbread where the original flour used to be Teff. The recent adaptation of this flatbread also uses buckwheat flour.

Somehow I kept postponing to make this dish as this was something that had to be done on its own. I searched for Teff flour around places nearby and nobody even knew what it was. I finally settled with Buckwheat flour instead and made this dish.

Going by the strict definition of flatbread being made with dough, this is a batter based one. Since it is referred as a flatbread, it ended up being convenient for me. I was very keen on not using any adjectives or alternatives.

I adapted my quick version from Pavani, who had both sourdough and quick versions. Obviously, I settled on quick version and had this done for my Sunday dinner. For want of a better dish to serve this with, I served it with Chana masala.

If you are used to eating Appam with yeast, you will surely like this. However, this has that distinct overpowering smell of yeast. However, the texture is super soft and great to dip into gravies.

Finally Injera is my choice for I in my A to Z International Flatbreads. If you are interested to know what’s I for Street Food, Check my other space.

Injera

In A to Z International Flatbreads

A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha

How to make Injera Step by Step Pictures for making InjeraHow to make Injera 1

How to make Injera 2

Ethiopian Injera

Injera | Quick Ethiopian Flatbread Injera Style

1 /2 cup All Purpose Flour
1 /4 cup Buckwheat Flour Teff flour
1 /2 tsp Instant Yeast
2 cups Water Warm
1 tbsp Apple Cider Vinegar
1 /2 tsp Salt
1/8 tsp Baking Soda

Take all the ingredients in a bowl and combine well. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
Heat a nonstick pan cooking oil and pour one ladleful of batter. Swirl for the batter to coat around well. Cover the pan with a lid and let the Injera cook for 2 to 3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch.
Continue with the rest of the batter and keep the cooked Injera in a hot box till serving.

Injera Flatbread

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Injera | Quick Ethiopian Flatbread Injera Style
Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal.
Injera
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Ethiopia
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Course Breakfast, Dinner
Cuisine Ethiopia
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Servings
Ingredients
Injera
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Take all the ingredients in a bowl and combine well. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
  2. Heat a nonstick pan cooking oil and pour one ladleful of batter. Swirl for the batter to coat around well. Cover the pan with a lid and let the Injera cook for 2 to 3 minutes.
  3. Injera is done when the top is no longer shiny or wet and feels firm to touch.
  4. Continue with the rest of the batter and keep the cooked Injera in a hot box till serving.

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12 comments

  1. This quick version of Injera sounds prefect to make some Ethiopian flatbread quickly with less efforts, and those injeras looks super, i can have more than one simply with warm honey and butter.

  2. Those look very soft and delicate to handle. I have read about this when I was looking for international breads. I am sure they taste great with chana masala.

  3. Wow..how pretty and delicate the bread looks. I have seen this bread on many blogs , but have’nt tried it as yet. I love the texture and the porus look it gives. Absolutely amazing.

  4. I have seen these injera breads in a convenience store on my visit to canada, I was so excited to see these soft teff breads , I couldn’t pick them as I was staying there for long and no curry to enjoy them.These look so perfect valli , such an wonderful thought to make them with buck wheat instead!! looks pillowy soft and delicious with any spicy curry !!

  5. I remember making these for a mega BM, but I made it with a combination of flours. This version with buckwheat flour looks like the original ones and I guess it was a perfect bread with channa masala.

  6. Never knew this could be made with buckwheat flour! For one of the BM editions I needed a few to be placed near the dish so I used ragi flour to ‘get the look’ of it! I am sure this one would have tasted even better than what I made!

  7. I too had this my todo list for international breakfast and even brought a pack of buckwheat flour. But somehow i missed it. Still have that pack of buckwheat flour unopened, hope i will give it a try on sometime soon. Injera looks so soft and delicious.

  8. Beautifully made Injera Valli. Love how soft and delicious they turned out. You are now tempting me to make them again some time soon. AND Thank you for the mention 🙂

  9. Awesome idea to substitute teff with buckwheat.It has been on my ‘to do list’ for a very long time. I’ve tasted the original injera with eggplant and other vegetables in a restaurant in Nairobi. Its a pity though Ethiopia is our neighbor we do not get teff flour. The restaurant imports it for their use from Ethiopia.

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