This method makes soft, fluffy Ethiopian style flatbread in no time. Serve with mesir wat and tikel gomen for a wholesome and filling meal. Video of the making is included below.
About the Recipe
Today I have a recipe to make quick Ethiopian Injera style flatbread. Authentic Injera batter takes about 4~5 days to ferment. Whereas this quick version needs just about an hour to rise. Ethiopian food is one of my favorites. I have been looking for a quick Injera recipe for quite some time. This recipe is from Vegan Eats World cookbook. Teff is a small millet and belongs to the same family as finger millet (aka ragi) and proso millet (varagu). Whole teff looks very similar to ragi in color and shape, but they belong to different biological genus. They are both gluten-free and very nutritious. Teff has been grown in Africa for centuries. It is a staple in Ethiopian diet and accounts for about two-thirds of the daily protein intake. Read more about teff and millet article by whole grains council. I have another Injera recipe on the blog which is made with sourdough starter. There the batter needs to rest overnight. But this quick recipe which is not authentic by any means, uses a small amount of yeast and needs only about 1 hour rising time.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make these easy injera:
Teff flour - is the traditional flour to make injera. But if you cannot get teff, then buckwheat flour is a good substitute to use in this recipe.All purpose flour - is untraditional but makes this recipe work.Instant YeastApple cider vinegarBaking soda
You will need a good quality nonstick pan to make these.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make Injera step by step: Start by combining all purpose flour and teff flour, in a medium size bowl. Add instant yeast, baking soda, salt and mix well. Stir in warm water, apple-cider vinegar and whisk vigorously until a smooth batter forms. Cover the bowl and set aside to rise for about 1 hour. When ready to make the flatbread, preheat a non-stick or cast iron skillet on medium-high heat for at least 5 minutes. Lightly spray the pan with cooking spray. Mix the batter once or twice and then pour about ¼ cup of batter on the outside of the hot pan and work in a spiral toward the center. Swirl the pan to evenly distribute it in the pan. Cover and cook for about 2 minutes. The bottom of the flatbread should be completely cooked through and the top should be dry to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter. Serve them warm or at room temperature. Traditionally side dishes are placed right over the flatbread and served. It is more or less like a plate in itself.
Expert Tips
Buckwheat flour is an acceptable alternative to teff flour in this recipe.You can use either white vinegar or lemon juice instead of apple cider vinegar. If you want a slightly more sour taste to the injera, then increase the amount of apple cider vinegar by 1~2 teaspoons.Make sure that you use a good quality non-stick pan to make the Injera. If not, they tend to stick to the pan.Leftover injera can be stored well wrapped in the fridge for up to 4 days. Freeze them for up to 2 months. Reheat briefly in the microwave before serving.
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Here are a few more flatbread recipes from around the world that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
