Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake uses rye instead of teff for similar effect and can be used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for a mouthwatering Ethiopian feast.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 12 injera |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rye flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 3/4 cups club soda
- 3 tablespoons white vinegar
- Nonstick spray, for greasing
Instructions
- 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 73 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 169 mg |
Reviews
This was a very easy, tasty recipe, and it made nice spongy bread to go with our meal, but it lacked the tanginess I associate with Injera. That said, it was perfect for a weeknight meal and I plan to make it again, maybe with extra vinegar.
This was really good with our Doro Wat dish! Perhaps not authentic injera, but a super quick version and very easy to make. I just used a bowl and whisk, and it turned out fine. Didn’t have club soda so subbed grapefruit seltzer water and ended up adding a bit more vinegar to second half of batter for more tang. I was surprised how well these cooked up. Will definitely use this recipe again!
Can you use Teff flour in place of the rye flour?
Super easy and very tasty. Almost like restaurant injera — very soft,
We’ve experimented with three other recipes and this one is the best so far. The vinegar adds a tartness that is very reminicent of the fermented teff oringinal. Not as light and fluffy, but best so far with wheat flour. And super quick. Our go to in a pinch.