Podcast
Travel 
Vegan Recipes 
Bryanna's Injera (Ethiopian Flatbread)
Injera is a traditional Ethiopian fermented-style flatbread that serves as both a utensil and an edible plate. This quick, vegan version uses teff flour for an authentic nutty flavor and spongy texture, perfect for scooping up your favorite stews.
Simple Tasty Recipes
Ingredients for 6 Servings
-
4 1/2 cups
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2 tsp
-
1 tsp
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3 1/2 cups
-
1 cup
-
1 tbsp
-
1 tsp
-
1/2 tsp
Time
Goes Great with
Method
- Dissolve the yeast and sugar in the warm water and let it stand for 10 minutes until it becomes bubbly.
- Stir in the teff flour (or substitute), cover the bowl, and let the mixture stand at room temperature for 4 hours to develop flavor.
- Stir in the remaining whole wheat flour, vinegar, salt, and baking soda. The consistency should resemble a smooth crepe batter.
- Heat a 10-inch cast iron skillet or heavy griddle over medium-high heat until a water drop sizzles and bounces on the surface.
- Lightly oil the surface with a wadded paper towel. Stir the batter before each pour.
- Pour 1/4 cup of batter into the center, tilting the pan quickly in circular motions to coat the bottom evenly.
- Cover with a lid and cook for about 1 minute. The injera is ready when the top is full of tiny bubbles and the bread is set; do not flip.
- Carefully remove and stack the injera on a platter. Keep them flat for lining plates and roll up the rest to be served on the side.
Notes:
Tips for success:
- Teff Flour: Teff is traditional, but if you cannot find it, stoneground cornmeal or ground millet works well as a gluten-free alternative.
- Pan Heat: If your injera becomes crispy like a tortilla, lower the heat. It should remain soft and pliable.
- Serving: Always serve at room temperature. The fermented flavor profile intensifies slightly as it rests.
- Storage: Keep covered with plastic wrap to prevent the edges from drying out before your meal.
Goes Great with
45 mins
