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Injera

Rated as 3.14 out of 5 Stars

"This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews."
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Ingredients

1 d 20 m servings 166
Original recipe yields 14 servings (14 very small loaves)

Directions

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  1. Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
  2. Stir the batter well and mix in the baking soda.
  3. Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

Nutrition Facts


Per Serving: 166 calories; 1.8 32 5.1 0 28 Full nutrition

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Reviews

Read all reviews 26
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Injera is a a little tricky, but once you get the hang of it, it's easy. You pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate a...

Most helpful critical review

I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. ...

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Injera is a a little tricky, but once you get the hang of it, it's easy. You pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate a...

Authentic recipe & preparation. Injera is tricky to make, but practice makes perfect. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process...

Loved this recipe. This bread is not intended to be eaten alone. Injera is used to pick up your food. Think of it as the ethiopian version of chop-stix! The spongy bread takes on the flavor of t...

This recipe is authentic. Yes, Injera does take a little while to get down correctly, but it is worth it. For those who aren't familiar with the spongey (yes, it really does feel and taste spong...

I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. ...

Teff and millet are not actually the same grain: Millet, for one thing, is gluten-free, while teff has gluten. So, cooking with millet may be one reason this recipe hasn't worked out, because gl...

I followed this recipe to a tee (I had to guess that step 1 meant to mix yeast in 1/4 cup of millet, add 1/4 cup of warm water, and let sit for 10 mins). I wanted to make a couple breads that n...

this recipe was a distaster! it the batter seperated out overnight, and was extremely thin. after trying a variety of techniques, never got one pancake with this recipe. we're finding that o...

Corrected first step.