Injera Bread Recipe

Ingredients

1 3/4 cup unbleached white flour
1/2 cup self-rising flour
1/4 cup whole wheat flour
1 tbsp dry yeast
2 1/2 cups warm water
1/2 tsp baking soda
1/2 tsp salt

Instructions

Combine flours and yeast in a ceramic or glass bowl. add water and mix. Let sit for 3 days at room temperature. Stir once a day, it should bubble and rise. When you are ready to make the bread, add baking soda and salt and let sit for 10-15 minutes. Heat a non-stick skillet ( a well seasoned cast iron one works). When a drop of water bounces on the pan, pour 1/3 cup of batter in quickly. Swirl the pan to coat bottom and return to heat. Cook on only one side until many bubbles appear, but it is not browned on bottom. Remove, cool and then stack them up as you go. Serve with W'et (Ethiopian stew).

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flowergirl

Sep 21, 2018

This traditional bread recipe actually uses gluten free teff flour that doesn't rise so we add the yeast and let it sit for three days. Injera bread is actually also a plate. All the stews are served on the bread so Al the flavours soak into the bread as it is eaten. This bread would be perfect for those who have gluten allergies but you actually need teff flour. This recipe is pretty accurate though.