Ethiopian Injera

Injera is not only used as a utensil. Savory, spicy Ethiopian stews are served on top of the bread too. It catches the juices and gravies, producing a fantastic end-of-the-meal treat.

Serves: 8Hands-on: 30 minutesTotal: 8 hours 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • ½ cup ground teff
  • 2 cups water
  • ¼ tsp. kosher salt
  • 1 Tbsp. canola oil

Directions

  • In a large bowl, combine teff and water, stir, and set at room temperature overnight.
  • Preheat griddle on high heat. Stir salt into batter. Lightly oil griddle and ladle out about ¼ cup of batter. Cook until holes bubble up into the batter, and the edges begin to contract slightly. Do not flip. Repeat with remaining batter, stacking finished injera between sheets of plastic wrap.

Recipe Information

Serves: 8

Ingredients

  • ½ cup ground teff
  • 2 cups water
  • ¼ tsp. kosher salt
  • 1 Tbsp. canola oil

Directions

  • In a large bowl, combine teff and water, stir, and set at room temperature overnight.
  • Preheat griddle on high heat. Stir salt into batter. Lightly oil griddle and ladle out about ¼ cup of batter. Cook until holes bubble up into the batter, and the edges begin to contract slightly. Do not flip. Repeat with remaining batter, stacking finished injera between sheets of plastic wrap.

Nutrition Information

Nutrition Information
Amount per serving
Calories50
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium60mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars0g
Protein1g