11 Easy Injera Bread Recipes

Easy Injera Bread Recipes

Injera bread is a traditional dish from Africa, typically Ethiopia, that goes great with soups and stews. It also pairs well with Indian cuisine.

Knowing how to make good injera bread is a great skill to have, so here are some easy injera bread recipes from around the internet.

1. Injera Bread by Eating Well

Injera Bread by Eating Well

If you want to make authentic injera bread, you’ll want to start making it days in advance. This recipe by Eating Well takes about three days to make, but it’s super easy. The good news is the active time you’ll spend making this bread is only about 35 minutes.

The main ingredient in any true injera bread is teff flour, which you can find at most health food stores or online. That’s the primary flour in this recipe. You’ll also need barley flour, cornflour, self-rising flour, and active dry yeast. Before cooking, you’ll need to prepare the dough and let it rise for about three days.

That may seem like a long time to wait for some flatbread, but the finished product will be worth the wait. Think of it along the same lines as waiting for a sourdough starter to build up.

The key for this injera bread recipe is to leave it to rise for about three days to get the right texture and flavor. While you’ll leave it alone for three days, you’ll want to remember to do so at room temperature. Before you start cooking the batter, you’ll reserve whatever water has risen to the top in case you need it.

After letting the batter rise for three days, you’ll have delicious warm and bubbly injera bread in 30 or so minutes.

Recipe

2. Injera Bread by Immaculate Bites

Injera Bread by Immaculate Bites

This injera bread by Immaculate Bites is the perfect crepe-like sourdough Ethiopian bread you’ve ever had. The main ingredients of this injera bread are similar to other recipes, but they include some additional ingredients that make it what it is.

You’ll need corn flour, dry yeast, all-purpose flour, warm water, baking powder, salt, sugar, and sorghum for this injera bread recipe. Sorghum is a specific ingredient that’s native to Africa. Typically, they use sorghum to make cereal, alcohol, or any recipe requiring whole wheat.

When you make injera bread with this recipe, you’ll knead the dough and then let it rise for about two hours. From there, you’ll want to refrigerate it overnight before adding it to a cast-iron skillet for baking.

Chilling the dough overnight will accentuate the sour flavor of the dough, giving it a more authentic flavor. You’ll cook the batter until you see bubbles and little brown spots around the edges. It shouldn’t take more than a few minutes for each serving.

Recipe

3. Injera Bread by Lin’s Food

Injera Bread by Lin’s Food

This national dish of Ethiopia and other eastern African countries is something you’ll want to learn how to make. Whether you’re serving cuisine from those countries or looking for a delicious, flakey, and sour bread to eat with any meal, you’ll love injera bread.

This injera bread recipe is straightforward. All you’ll need is teff flour, water, salt, and vegetable oil or ghee. If you cannot find teff flour in your local store, you can get away with using rice flour or some other all-purpose flour.

Ideally, you’ll let your dough sit out for two to three days. Doing so allows the batter to take on the sour flavor that injera bread typically has. If you can leave it for two to three days, then that’s ideal. If you can’t, then at a minimum, a few hours will be okay.

You need to cook the batter in a thin layer. This means about a tablespoon at a time. The pan should be hot enough that the batter starts bubbling immediately. Besides letting the batter rise for a few days, it’s a speedy recipe.

Recipe

4. Injera Bread by Sommer Collier

Injera Bread by Sommer Collier

This injera bread recipe also refers to the bread as being like a sourdough crepe. This could be due to the classic sourdough taste, and the bread is thin and rollable like a crepe. Most injera bread is made with teff flour, but you can achieve a similar consistency with others, like with this recipe by Sommer Collier.

Sommer Collier uses all-purpose and buckwheat flour, baking soda, salt to taste, club soda, white vinegar, and cooking oil for this injera bread recipe. Vegetable oil, olive oil, or coconut oil will work fine.

One of the best things about this injera bread recipe is that you don’t need to let the batter rise for hours or days. You can mix it and then start cooking it almost immediately. You’ll cook each batch for about one minute before flipping and then adding more batter.

Once you’ve finished cooking the batter, you can roll the batter into rolls or serve as is with your favorite Ethiopian dish.

Recipe

5. Injera Bread by All Recipes

Injera Bread by All Recipes

Besides the previous recipe, this may be one of the quickest injera bread recipes on the internet. The prep time for this one is only five minutes, and then the cooking time is about one minute per scoop of batter.

This recipe by All Recipes utilizes the authentic teff flour that injera bread uses. You’ll need both white and brown teff flour for this recipe. Besides the flour, you’ll need water and vegetable oil or another mild-tasting cooking oil.

Mixing the batter takes only five minutes, maybe less. From there, you’ll want to let the batter sit for at least 12 hours. If you notice that the batter hasn’t started to smell sour after this time, you’ll want to let it sit for a few more hours to obtain that sour taste.

Once you’re ready to cook your injera bread, you’ll only need to cook a thin layer for about a minute. The batter will bubble, and then you can remove it from the heat.

Recipe

6. Injera Bread by The Daring Gourmet

Injera Bread by The Daring Gourmet

The prep and cooking time for this recipe by The Daring Gourmet is quick and simple, but the fermentation of the batter is one of the longest we’ve found. Preparing the batter and cooking it only takes about ten minutes, but to achieve the best flavor, you’ll want to let the batter rest for four to five days.

This recipe calls for only teff flour, but the author knows that teff flour can be challenging to work with if you’ve never done it before. If you’re new to using teff flour, then you can substitute half the requirement for barley flour or something similar.

In addition to the teff flour, you’ll need water and active dry yeast to allow the batter to rise. Mixing the batter is relatively easy, and you can do it early in the week so that you can cook it for whatever meal you’re making later. You’ll want to use a non-stick pan or very lightly spray oil when cooking.

Recipe

7. Injera Bread by The Stay at Home Chef

Injera Bread by The Stay at Home Chef

This injera bread recipe by the Stay at Home Chef is super easy to follow, and they state that while letting the batter rise is best, you don’t have to. This is great if you’re in a hurry. Something to note if you’re not able to let the batter rise is that it won’t have that authentic sourdough taste.

Ideally, you’ll let this batter sit out for one to three days. While that’s the preferred method, if you’re in a hurry, you can cook the batter once you prepare the batter. You’ll need teff flour, salt, water, and cooking oil for this recipe.

Once you pour the batter onto the pan, you’ll cook it for roughly three to five minutes. Depending on how hot your stove is, it may be more or less. You’ll know it’s finished with several bubbles, and the batter isn’t burnt.

Recipe

8. Injera Bread by Easy Life for Everyone

Injera Bread by Easy Life for Everyone

Teff flour isn’t something you can quickly come by at most local grocery stores. If you can’t find it in stores or want to order from an online retailer, this injera bread by Easy Life for Everyone may be the best option for you.

This recipe requires all-purpose flour and whole wheat flour that you can get at your local grocery store. You’ll also need yellow cornmeal, activated dry yeast, and water. As with other injera recipes, mixing the batter doesn’t take too long. Since you’re not using teff flour, it’ll be an easier process for most.

You’ll want to mix the batter by hand to ensure that there are no clumps or pockets of flour. The water needs to be room temperature, not hot or cold. You can refrigerate the batter until you’re ready to cook it, but you’ll need to thin the batter out before cooking to achieve that crepe-like consistency.

Recipe

9. Injera Bread by Feed Your Soul Too

Injera Bread by Feed Your Soul Too

Feed Your Soul Too offers a delicious, spongy, and sour injera bread that you need to try next time you’re making Ethiopian cuisine or really anything else. This recipe has a few more ingredients than some of the others on this list, but it’s worth it.

For this injera bread recipe, you’ll need teff flour, cornflour, all-purpose flour, sorghum flour, sugar, baking powder, water, activated dry yeast, and salt. The recipe only requires that you let the batter rise for about two hours, so it’s a better choice for people who don’t want to wait days for their flatbread.

When you’re ready to cook it, you’ll need a non-stick pan or cooking oil to prevent the batter from sticking. You’ll pour a thin layer of batter into the pan and then cook it for as long as it takes for several bubbles to appear on the bread. Keep in mind that you don’t need to flip the batter at any point.

Recipe

10. Injera Bread by The Spice House

Injera Bread by The Spice House

Jay Mast is a The Spice House employee who shared this amazing injera bread recipe with the world. It’s possibly one of the most straightforward recipes out there. While most traditional injera bread requires teff flour, you can make this recipe with ingredients you probably already have at home.

All you’ll need is all-purpose flour and water for this injera bread recipe. Whether you have this flour in your cabinets at home or not, it’s super easy to get your hands on at any local grocery store.

You’ll combine the flour and water and mix until it’s smooth with no clumps. This may take a few minutes, but you don’t want pockets of flour in your batter. For the best flavor, you’ll want to let it sit covered at room temperature for one to three days.

You’ll cook the batter in a non-stick pan until bubbles start to form. From here, you’ll add a lid and steam the bread for an additional few minutes, then serve!

Recipe

11. Injera Bread by Chipa by The Dozen

Injera Bread by Chipa by The Dozen

This injera bread recipe from Chipa by the Dozen is gluten-free and extremely tasty. They acknowledge that teff flour can be on the pricier side, so while they recommend using the complete measurement of teff flour, you can use half rice flour if you like.

You’ll need teff flour, rice flour, yeast, and water. If you’ve never made injera bread before, you’ll need to make a starter of yeast and flour. They offer a separate recipe on how to do this if you’re not sure where to start.

You’ll mix all your ingredients into a bowl and form a wet batter. Once you’ve mixed the batter so that there are no clumps, you’ll cover it and let it be for at least one day. You can cook your batter the following day before serving with whatever dish you’re preparing.

Recipe

Easy Injera Bread Recipes, Final Thoughts

Injera bread is the perfect addition to any eastern African dish. It’s typically served with mixed vegetable stews or collard greens. Whether you’re making a soup, meat dish, or want to serve this delicious bread with something else, you’ll love this bread with your meal.

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