When it comes to traditional Ethiopian cuisine, there’s one staple ingredient that stands out: injera bread. This sourdough flatbread is not only a key component of every meal, but also serves as a utensil – its spongy texture allows it to scoop up stews and salads with ease. But what if you want to elevate this classic recipe or cater to different dietary needs? Look no further! In this article, we’ll explore 18 flavorful injera bread recipes that offer something for every occasion: from traditional flavors to innovative twists and substitutions. Whether you’re a seasoned chef or just starting your culinary journey, these recipes are sure to inspire your next meal.
Classic Ethiopian Injera with Teff Flour
Injera, a staple food in Ethiopian cuisine, is a sourdough flatbread made from teff flour. This recipe yields a delicious and authentic injera that pairs well with various Ethiopian dishes.
Ingredients:
– 2 cups teff flour
– 2 cups water
– 1/2 teaspoon active dry yeast
Instructions:
1. In a large mixing bowl, combine teff flour and yeast.
2. Gradually add in water while whisking the mixture until smooth and free of lumps.
3. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 24 hours to allow fermentation.
4. Preheat a non-stick skillet or injera pan over medium-high heat.
5. Using a ladle, pour about 1/4 cup of batter onto the preheated skillet.
6. Tilt the skillet to evenly spread the batter into a circular shape.
7. Cook for 30-45 seconds, until the edges start to curl and the surface is dry.
8. Loosen the injera with a spatula and transfer it to a wire rack to cool.
Cooking Time: 1-2 minutes per side
Spiced Injera with Berbere Seasoning
This recipe adds a warm, aromatic flavor to traditional injera, using the bold and spicy berbere seasoning. Perfect for accompanying your favorite Ethiopian dishes or as a unique addition to sandwiches.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/2 cup lukewarm water
– 1/4 teaspoon berbere seasoning
– Salt, to taste
Instructions:
1. In a large mixing bowl, combine teff and all-purpose flours.
2. Add yeast and mix until well combined.
3. Gradually add water, stirring until a smooth batter forms.
4. Add berbere seasoning and salt; mix well.
5. Let the mixture rest for 10-15 minutes to allow yeast to activate.
6. Preheat a non-stick skillet or injera pan over medium-high heat.
7. Using a ladle, pour about 1/4 cup of batter onto the pan and spread evenly.
8. Cook for 30-45 seconds, until edges start to curl and surface is dry.
9. Flip and cook for another 15-20 seconds.
Cooking Time: About 2-3 minutes per injera
Gluten-Free Injera with Sorghum Flour
Injera is a staple in Ethiopian cuisine, and this recipe makes it possible to enjoy this traditional flatbread even for those who require gluten-free options. Made with sorghum flour, this injera has a slightly nutty flavor and a delicate crumb.
Ingredients:
– 2 cups sorghum flour
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the sorghum flour and yeast.
2. Gradually add the lukewarm water while stirring the mixture with your hand or a wooden spoon until it forms a smooth batter.
3. Cover the bowl with a cloth and let it rest in a warm place for 24-48 hours to allow fermentation.
4. Preheat a non-stick skillet or injera pan over medium-high heat.
5. Pour about 1/2 cup of the batter into the preheated pan, spreading it evenly to form a thin layer.
6. Cook for 30-45 seconds on each side, until the edges start to curl and the surface is dry.
7. Repeat with remaining batter.
Cooking Time: 15 minutes
Quick Fermented Injera with Yeast
Injera is a staple in Ethiopian cuisine, and now you can make it quickly and easily using yeast! This recipe skips the traditional fermentation time, saving you hours without compromising on flavor.
Ingredients:
- 1 cup teff flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon active dry yeast
- 1/2 cup lukewarm water
- Salt, to taste (optional)
Instructions:
- Mix teff and all-purpose flours in a bowl.
- Add yeast and stir until it’s evenly distributed.
- Gradually add lukewarm water while stirring with a wooden spoon or whisk, forming a smooth batter.
- Cover the bowl with plastic wrap or a damp cloth and let it rest in a warm place for 2-3 hours or overnight (8-12 hours).
- Preheat your skillet or frying pan over medium-high heat. Pour a small amount of batter onto the pan, spreading it evenly to form a thin layer.
- Cook for 1-2 minutes on each side, until bubbles appear and the edges start to curl.
Cooking Time: 30 minutes – 4 hours (depending on the resting time)
Sweet Potato Injera for a Unique Twist
Injera, a staple flatbread from Ethiopia and Eritrea, typically features teff flour. This recipe puts a sweet twist by incorporating cooked sweet potato into the dough, creating a deliciously unique flavor profile.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cooked and mashed sweet potato
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 3/4 cups water
Instructions:
1. In a large mixing bowl, combine flour, yeast, and salt.
2. Add the mashed sweet potato and mix until well combined.
3. Gradually add the water while stirring to form a smooth batter.
4. Cover the bowl with plastic wrap and let it rest in a warm place for 24-48 hours, allowing the mixture to ferment.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Using a ladle, pour about 1/4 cup of batter onto the skillet and spread evenly.
7. Cook for 30 seconds, until bubbles form on the surface and edges start to curl.
8. Flip and cook for another 15-20 seconds.
9. Repeat with remaining batter.
Cooking Time: 30-40 minutes (depending on batch size)
Herbed Injera with Fresh Rosemary and Thyme
This recipe combines the traditional Ethiopian flatbread injera with the bright flavors of fresh rosemary and thyme. Perfect for sopping up flavorful stews or using as a wrap for your favorite fillings.
Ingredients:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon active dry yeast
– 2 tablespoons rosemary leaves, chopped
– 1 tablespoon thyme leaves, chopped
– 1/2 cup lukewarm water
– 1/2 cup boiling water
Instructions:
1. In a large bowl, combine teff flour, all-purpose flour, and yeast.
2. Add the chopped rosemary and thyme to the dry ingredients and mix well.
3. Gradually add the lukewarm water to the mixture, stirring until smooth.
4. Pour in the boiling water and stir until the batter forms a thick, pancake-like consistency.
5. Let the batter rest for 30 minutes to allow yeast to activate.
6. Preheat a non-stick skillet or injera pan over medium heat.
7. Using a ladle, pour a small amount of the batter onto the preheated surface and tilt to evenly coat the bottom.
8. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
9. Loosen with a spatula and serve.
Cooking Time: Approximately 10-15 minutes per batch, depending on the number of injera produced.
Vegan Injera with Flaxseed Binder
Vegan Injera with Flaxseed Binder Recipe
In this recipe, we’ll show you how to make a delicious and authentic-tasting injera using flaxseed as the binder instead of traditional teff flour. This vegan version is perfect for those looking for a gluten-free and egg-free alternative.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup ground flaxseed
– 1/2 teaspoon salt
– 1 cup water
– 1 tablespoon apple cider vinegar
Instructions:
1. In a large mixing bowl, combine the flour and ground flaxseed.
2. Gradually add in the water while stirring with a wooden spoon or spatula until a smooth batter forms.
3. Add the salt and apple cider vinegar, and mix well.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour about 1/4 cup of the batter onto the skillet and spread evenly to form a thin circle.
6. Cook for 2-3 minutes on each side, until the edges start to curl and the surface is dry.
7. Repeat with the remaining batter.
Cooking Time: About 10-12 injera
Note: You can store leftover injera in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Buckwheat Injera for a Nutty Flavor
This recipe offers a unique twist on traditional injera by incorporating buckwheat and nuts, resulting in a flavorful and nutritious flatbread perfect for pairing with a variety of dishes.
Ingredients:
– 2 cups buckwheat flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup lukewarm water
– 1 tablespoon chopped walnuts
– 1 tablespoon sesame seeds
Instructions:
1. In a large mixing bowl, combine buckwheat flour, all-purpose flour, and yeast.
2. Gradually add the lukewarm water to the dry ingredients and mix until a smooth batter forms.
3. Add the chopped walnuts and sesame seeds to the batter and stir well.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour about 1/4 cup of the batter into the skillet and spread evenly.
6. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
7. Flip the injera and cook for an additional 30 seconds.
8. Repeat with remaining batter.
Cooking Time: Approximately 10-15 minutes per batch
Spicy Jalapeño Injera with a Kick
Get ready to elevate your Ethiopian-inspired meals with this spicy twist on traditional injera! This recipe combines the tangy flavor of jalapeños with the classic sourdough flatbread, perfect for scooping up stews and salads.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 cup lukewarm water
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine teff flour, all-purpose flour, yeast, and salt.
2. Gradually add lukewarm water, stirring until a smooth batter forms.
3. Let the mixture rest for 24 hours at room temperature.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour a small amount of batter into the skillet and spread evenly to form a thin circle.
6. Sprinkle chopped jalapeño and drizzle with olive oil.
7. Cook for 30 seconds to 1 minute, until the edges start to curl and the surface is dry.
8. Flip and cook for an additional 30 seconds to 1 minute, until crispy and slightly puffed.
Cooking Time: Approximately 2-3 minutes per injera
Garlic and Herb Infused Injera
Injera is a staple in Ethiopian cuisine, but by infusing it with garlic and herbs, you’ll add an extra layer of flavor to this traditional flatbread. This recipe is perfect for anyone looking to spice up their meal or snack game.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– 3 tablespoons water
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, and yeast.
2. Add minced garlic, parsley, and cilantro to the dry mixture and mix well.
3. Gradually add water while stirring with a wooden spoon until a smooth batter forms.
4. Cover and let the mixture rest for 24-48 hours in a warm place.
5. Preheat a non-stick skillet or injera pan over medium-high heat.
6. Pour about 1/4 cup of the batter onto the skillet and tilt to spread evenly.
7. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
8. Flip and cook for an additional minute.
Cooking Time: 2-3 minutes per side
Coconut Milk Injera for a Tropical Touch
Add a touch of tropical flair to your Ethiopian-inspired dishes with Coconut Milk Injera! This creamy twist on the classic flatbread is perfect for sopping up flavorful stews or using as a wrap.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/4 cup coconut milk
– 1/2 teaspoon active dry yeast
– 3/4 teaspoon salt
– 1 tablespoon sugar
Instructions:
1. In a large bowl, combine teff flour, all-purpose flour, and yeast.
2. Gradually add coconut milk, stirring until a smooth batter forms.
3. Add salt and sugar; mix well.
4. Cover the bowl with plastic wrap and let the mixture rest at room temperature for 24-48 hours.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour about 1/4 cup of the batter onto the skillet and spread evenly to form a thin layer.
7. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
8. Flip and cook for another minute.
Cooking Time: Approximately 5-7 minutes per batch
Whole Wheat Injera for a Healthier Option
Injera, a staple in Ethiopian cuisine, is typically made with refined wheat flour. This recipe offers a healthier alternative by using whole wheat instead, making it a nutritious and delicious addition to your meals.
Ingredients:
– 2 cups whole wheat flour
– 2 cups water
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the whole wheat flour and yeast.
2. Gradually add in the water, stirring to form a smooth batter.
3. Add the salt and mix well.
4. Cover the bowl with a clean cloth and let it rest at room temperature for 24-48 hours, allowing the natural fermentation process to occur.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour about 1/2 cup of batter onto the skillet, spreading it evenly to form a circular shape.
7. Cook for 30 seconds to 1 minute on the first side, until bubbles appear and the edges start to curl.
8. Flip the injera and cook for another 15-20 seconds.
Cooking Time: 45 minutes (including resting time)
Enjoy your healthier whole wheat injera with your favorite stews or salads!
Turmeric and Ginger Spiced Injera
Turmeric and Ginger Spiced Injera: A flavorful twist on traditional Ethiopian flatbread, this recipe combines the warm, earthy tones of turmeric with the spicy kick of ginger for a deliciously aromatic treat.
Ingredients:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 3/4 teaspoon salt
– 1 tablespoon ground turmeric
– 1 tablespoon grated fresh ginger
– 2 tablespoons lukewarm water
– 2 tablespoons white vinegar
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, yeast, and salt.
2. Add the turmeric and ginger; mix until well combined.
3. Gradually add the lukewarm water and vinegar, stirring to form a smooth batter.
4. Cover and let rest for 24 hours in a warm place.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour about 1/4 cup of batter onto the skillet; spread evenly to form a thin circle.
7. Cook for 30-40 seconds, until the edges start to curl and the surface is dry.
8. Loosen with a spatula and flip; cook for an additional 10-15 seconds.
9. Repeat with remaining batter.
Cooking Time: 1 hour (includes resting time)
Savory Mushroom and Onion Injera
Injera, a traditional Ethiopian flatbread, gets a flavorful twist with the addition of sautéed mushrooms and onions. This recipe combines the classic injera spices with earthy mushroom and sweet onion notes to create a delicious and savory accompaniment to your favorite meals.
Ingredients:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1 teaspoon active dry yeast
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/2 cup water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, yeast, baking powder, salt, cumin, and paprika.
2. Gradually add water to the dry ingredients and mix until a smooth batter forms.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Add chopped onion and cook until translucent, about 5 minutes.
5. Add sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
6. Pour the injera batter into the skillet and spread evenly to form a thin layer.
7. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes, or until edges are crispy.
Cooking Time: 20-25 minutes
Lemon Zest Injera for a Citrusy Note
Injera, a staple flatbread from Ethiopia and Eritrea, gets a refreshing makeover with the addition of lemon zest. This citrus-infused injera is perfect for accompanying flavorful stews or using as a wrap for your favorite fillings.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup lukewarm water
– 1 tablespoon active dry yeast
– 1 teaspoon salt
– 2 tablespoons lemon zest
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine flour and yeast.
2. Gradually add lukewarm water, mixing until smooth batter forms.
3. Add salt, lemon zest, and olive oil; mix well.
4. Cover the mixture with a clean cloth and let it rest in a warm place for 2-3 hours or overnight.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour a small amount of batter onto the pan, spreading evenly to form a thin layer.
7. Cook for 30-45 seconds or until the edges start to curl and the surface is dry.
8. Loosen with a spatula and serve.
Cooking Time: 2-3 hours (resting time) + 30-45 seconds per injera
Sun-Dried Tomato and Basil Injera
Elevate your Ethiopian-inspired meals with this vibrant, sun-kissed injera infused with the savory flavors of sun-dried tomatoes and fragrant basil.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, and yeast.
2. Gradually add warm water while stirring until a smooth batter forms.
3. Add olive oil, salt, sun-dried tomatoes, and basil. Mix well.
4. Let the mixture rest for 24 hours to allow fermentation.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour a small amount of batter onto the skillet and tilt to spread evenly.
7. Cook for 1-2 minutes, until edges start to curl and surface is dry.
8. Flip and cook for another minute.
Cooking Time: Approximately 30-40 minutes, depending on batch size
Pumpkin Spice Injera for Fall Flavors
This recipe combines the traditional Ethiopian flatbread, injera, with the cozy flavors of pumpkin and warm spices, perfect for a crisp fall evening. The result is a deliciously unique and flavorful accompaniment to your favorite soups or stews.
Ingredients:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup pumpkin puree
– 1 1/2 cups water
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, yeast, salt, cinnamon, nutmeg, and ginger.
2. Gradually add the pumpkin puree and water to the dry ingredients, stirring until smooth.
3. Cover the mixture and let it ferment in a warm place for 24-48 hours.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour a thin layer of the batter into the skillet and cook for 1-2 minutes, until the edges start to curl.
6. Flip the injera and cook for an additional 30 seconds to 1 minute.
Cooking Time: 2-3 minutes per side
Chocolate Infused Injera for a Dessert Option
Elevate your dessert game with this unique and delicious recipe that combines the flavors of Ethiopia’s traditional injera bread with rich, velvety chocolate. Perfect for adventurous foodies and those looking to try something new.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 cup warm water
– 1/4 cup unsweetened cocoa powder
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 1/2 cup melted dark chocolate (at least 70% cocoa)
– Vegetable oil or cooking spray for brushing
Instructions:
1. In a large bowl, whisk together teff flour, all-purpose flour, and sugar.
2. Gradually add warm water to the dry ingredients, stirring until a smooth batter forms.
3. Add cocoa powder and salt; mix well.
4. Fold in melted dark chocolate until fully incorporated.
5. Brush a non-stick skillet or griddle with oil or cooking spray.
6. Pour about 1/4 cup of batter onto the skillet and spread evenly to form a circular shape.
7. Cook for 30-40 seconds, then flip and cook for another 30-40 seconds.
8. Repeat with remaining batter.
Cooking Time: About 2 hours (depending on the number of injera you make)
Summary
Get ready to elevate your flatbread game with these 18 flavorful injera bread recipes! From classic Ethiopian-style injera with teff flour to unique twists like sweet potato and chocolate infused, there’s something for every occasion. Experiment with different flours, spices, and herbs to create a variety of flavors. Whether you’re looking for gluten-free options or vegan alternatives, this collection has got you covered. With recipes ranging from savory mushroom and onion to citrusy lemon zest, you’ll never get bored with the same old flatbread again. Try one (or all) today!
Leave a Reply