1/11/23, 4:59 PM Ethiopian Homemade Injera Bread Recipe - A Spicy Perspective

Ethiopian Homemade Injera Bread Recipe

Make classic Ethiopian sourdough crepes at home, to serve with all your favorite
Ethiopian dishes.

Prep Time Cook Time Total Time

30 mins 6 mins 36 mins

Course: Main Course Cuisine: American, Ethiopian Servings: 8

5 from 7 votes
Calories: 227kcal Author: Sommer Collier

Ingredients
3 cups all purpose flour
1 cup buckwheat flour
2 tablespoons baking soda
1 teaspoon salt
4 cups club soda
1 cup white vinegar or rice vinegar
Oil for pan

Instructions
1. In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until
smooth. Then add the vinegar and whisk.
2. Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet
with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.
3. Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl
the pan around to thin out the batter until it measures 8- to 9-inches across.
4. Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute.
Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will
seem slightly crisp in the pan, but will soften immediately when placed on the plate. The
stacking also helps steam and soften the Injera sourdough crepes.
5. Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and
stack. Keep warm until ready to serve. Serve the Injera with Doro Wat or Mesir Wat, tearing
pieces of Injera and using it to pick up the Doro Wat.

Notes
Injera can be made ahead and frozen. Thaw in the microwave or a warm oven, covered in a damp
paper towel.

Nutrition
Serving: 1serving | Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 1g | Saturated Fat: 1g |
Sodium: 1140mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Calcium: 21mg | Iron: 3mg

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1/11/23, 4:59 PM Ethiopian Homemade Injera Bread Recipe - A Spicy Perspective

All images and text ©Sommer Collier for A Spicy Perspective

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