Ethiopian bread recipe (injera)

3 comments

Enlarge text

Rating:

4/ 5 stars 12 Votes

Cuisine: Ethiopian

Ingredients

3/4 cup Teff flour (found in health food shops)
substitute with plain flour
3-1/2 cups water
salt - pinch

View conversion table

Preparation

Mix teff with the water then leave to stand in a covered bowl over a couple of days until it starts to bubble.

The mixture should be slightly sour and the consistency of crepe batter.
Stir in the salt. Add a ladle of the mixture to a pre heated skillet and cook
slowly until air bubbles rise to the top.

Do not let it brown, and make sure that it is not too thick.

NOTE: It will probably take a couple of turns at this to perfect it, but your patience will be rewarded.

If you enjoyed this Ethiopian bread recipe (injera) then browse more Ethiopian recipes and our most popular hainanese chicken rice recipe.

Ethiopian Restaurants

Displaying 10 of 19 Ethiopian Restaurants.

	Restaurant	Book Online	Suburb
1.	De Bortoli Winery and Restaurant		Dixons Creek
2.	Cafe Lalibela		Footscray
3.	Fekerte's Ethiopian Cuisine		Dickson
4.	Ethiopia Down Under		Pearce
5.	Awash		Footscray
6.	The Horn		Collingwood
7.	The Abyssinian Restaurant		Kensington
8.	Harambe		Footscray
9.	Made In Africa Ethiopian Restaurant		Moorooka
10.	Abesha		Footscray

View all Ethiopian restaurants | Start a new search

Comments (3)

22 Jan 2012 07:01 AEST

carol ocarroll

Croydon park

injera

I can't find teff or injera in Sydney. Does anyone know where I can get any? Plus there is a fabulous Ethiopian restaurant in Adelaide called Addis Ababa in west hindmarsh. yummiest food I've had in a long time and reason for my enquiry. thanks

Agree(0 people agree)

Disagree(0 people disagree)

13 Sep 2010 07:39 AEST

Kayse

Moonee Ponds

Tasty

Hello there, I'm Somalian and I was looking for Ethiopian Injera, it seems the recipe and steps are very simple. I will give it a short it's pretty much similar to Somali one however the difference is the flour (we use self-raising flour, all purpose, wheat flour), days left to raise (we left it over night else it goes too sour)...Somali one is also smaller if you want to learn how to make try http://www.mysomalifood.com/breads/lahooh-spongy-pancake-like-bread/ Cheers!

Agree(4 people agree)

Disagree(7 people disagree)

28 Apr 2010 03:33 AEST

kech

murray bridge

injera

injerais t he most yamme food in the world and it can be only maade in ethiopia and the somaline people

Agree(8 people agree)

Disagree(7 people disagree)

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.