When it comes to flavorful flatbreads, few can rival the versatility and deliciousness of injera bread. Originating from Ethiopia, this sourdough-like staple has become a beloved part of many cuisines around the world. Whether you’re a seasoned cook or just looking for a new culinary adventure, injera’s unique tangy taste and spongy texture make it an ideal base for a wide range of dishes.
From classic combinations to innovative twists, we’ve gathered 18 mouth-watering injera bread recipes that will take your meals to the next level. From sweet treats like Honey and Cinnamon Injera to savory options like Spiced Lentil-filled Injera, each recipe is carefully crafted to bring out the best in this beloved flatbread.
In this article, we’ll dive into the world of injera and explore its many possibilities. Whether you’re a fan of traditional Ethiopian flavors or prefer more modern twists, there’s something for everyone in our collection of recipes.
Classic Ethiopian Injera with Teff Flour
Injera is a sourdough flatbread that’s a cornerstone of Ethiopian cuisine. Made with teff flour, water, and a natural starter culture, this recipe yields a deliciously tangy and slightly sour bread.
Ingredients:
– 2 cups teff flour
– 2 cups water
– 1/4 cup active sourdough starter (see note)
– Salt to taste
Instructions:
1. In a large mixing bowl, combine teff flour and sourdough starter.
2. Gradually add water while stirring with a wooden spoon or spatula until a smooth batter forms.
3. Cover the bowl with plastic wrap or a damp cloth and let it rest at room temperature for 24-48 hours to allow fermentation.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour about 1/2 cup of the batter onto the skillet and spread evenly to form a circular shape.
6. Cook for 1-2 minutes, until the edges start to curl and the surface is dry.
7. Flip and cook for another minute.
8. Repeat with remaining batter.
Cooking Time: Approximately 15-20 minutes for 12-16 injera
Note: To create a sourdough starter, mix equal parts of teff flour and water in a clean glass or ceramic container. Cover and let it sit at room temperature for 24 hours. Feed the starter with more flour and water every 24 hours until it becomes active and bubbly.
Spiced Injera with Berbere Seasoning
Injera, a traditional Ethiopian flatbread, gets a boost of flavor with the addition of berbere seasoning and warm spices. This recipe yields a deliciously aromatic and slightly spicy injera perfect for accompanying your favorite Ethiopian dishes.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast
– 1 tablespoon berbere seasoning (homemade or store-bought)
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– Salt, to taste
– Vegetable oil, for brushing
Instructions:
1. In a large mixing bowl, combine flour and yeast.
2. Gradually add water, stirring until a smooth batter forms.
3. Add berbere seasoning, cumin, coriander, and salt; mix well.
4. Brush a non-stick skillet or injera pan with oil and heat over medium-high heat.
5. Pour 1/4 cup of the batter into the skillet and tilt to evenly coat the surface.
6. Cook for 30-45 seconds, until edges start to curl.
7. Flip and cook for an additional 15-20 seconds.
8. Repeat with remaining batter.
Cooking Time: 10-12 minutes (depending on thickness of injera)
Gluten-Free Injera with Sorghum Flour
Injera is a staple flatbread in Ethiopian cuisine, typically made with teff flour. However, for those who require a gluten-free option, sorghum flour can be used as a substitute. This recipe yields a delicious and authentic-tasting injera that’s perfect for sopping up stews and sauces.
Ingredients:
– 2 cups sorghum flour
– 1/2 cup lukewarm water
– 1/4 teaspoon active dry yeast (gluten-free)
– 1/2 teaspoon salt
Instructions:
1. In a large mixing bowl, combine the sorghum flour and yeast.
2. Gradually add in the lukewarm water, stirring with a wooden spoon to form a smooth batter.
3. Add the salt and stir well to combine.
4. Cover the bowl with a clean cloth and let it rest at room temperature for 24-48 hours, or until bubbles form on the surface and the mixture has thickened slightly.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour about 1/2 cup of the batter into the skillet and spread it evenly to form a thin circle.
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 serve hot.
Cooking Time: 10-15 minutes per batch
Quick Fermented Injera with Baking Soda
Injera, a staple Ethiopian flatbread, is traditionally fermented for hours or even days. This quick method uses baking soda to reduce the fermentation time, making it perfect for busy days.
Ingredients:
– 2 cups teff flour
– 1/4 teaspoon active dry yeast
– 3/4 teaspoon baking soda
– 1 cup lukewarm water
– Optional: salt to taste
Instructions:
1. In a large mixing bowl, combine teff flour and yeast.
2. Gradually add in lukewarm water, stirring until smooth batter forms.
3. Add baking soda and mix well.
4. Cover the bowl with a clean cloth and let it sit at room temperature for 24 hours.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Using a ladle, pour about 1/2 cup of batter onto the skillet.
7. Cook for 30-45 seconds, until edges start to curl and surface is dry.
8. Flip and cook for another 15-30 seconds.
9. Repeat with remaining batter.
Cooking Time: 24 hours (fermentation) + 1-2 minutes per injera (cooking)
Sweet Injera with Honey and Cinnamon
Sweet Injera with Honey and Cinnamon: A flavorful twist on traditional Ethiopian flatbread, this sweet injera is perfect as a snack or dessert.
Ingredients:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon active dry yeast
– 1/2 cup lukewarm water
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine teff flour and all-purpose flour.
2. Add yeast and lukewarm water to the dry ingredients. Mix until smooth batter forms.
3. Let the mixture rest for 5-10 minutes to allow yeast to activate.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Brush the skillet with vegetable oil, then pour in 1/4 cup of the batter.
6. Cook for 30 seconds, then sprinkle honey and cinnamon on top.
7. Fold the injera in half to create a square shape, then cook for another 30 seconds.
8. Repeat with remaining batter.
Cooking time: Approximately 20 minutes (depending on the number of injeras you make)
Savory Injera Stuffed with Spiced Lentils
This recipe combines the crispy, slightly sour Ethiopian flatbread injera with the comforting warmth of spiced lentils. Perfect as a snack or light meal.
Ingredients:
– 1 cup all-purpose flour
– 2 cups lukewarm water
– 1/2 teaspoon active dry yeast
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 cup cooked red or brown lentils
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon olive oil
+ 1 teaspoon ground cumin
+ 1/2 teaspoon ground coriander
+ Salt and pepper to taste
Instructions:
1. To make the injera dough, mix flour, yeast, and salt with lukewarm water in a bowl until smooth.
2. Knead for 5 minutes until elastic.
3. Cover and let rest for 1 hour.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Wet hands with water and scoop up small portions of dough.
6. Place dough into the skillet, spreading evenly to form a thin circle.
7. Cook for 30 seconds on each side, until slightly puffed and crispy.
8. Meanwhile, mix lentil filling ingredients in a bowl.
9. To assemble, place a cooked injera disk flat, then spoon about 1 tablespoon of filling onto one half of the disk.
10. Fold the other half over to form a triangle or square shape.
Cooking Time: 30 minutes (including resting time)
Injera Pizza with Tomato and Cheese Topping
Elevate your pizza game by using traditional Ethiopian injera bread as the base, topped with a flavorful tomato and cheese combination. This unique twist is sure to delight your taste buds.
Ingredients:
– 1 package of injera bread
– 2 cups of pizza sauce
– 1 cup of shredded mozzarella cheese
– 1/4 cup of chopped fresh tomatoes
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the injera bread into desired pizza shapes.
3. Spread a thin layer of pizza sauce on each piece, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese over the sauce.
5. Top with chopped fresh tomatoes and drizzle with olive oil.
6. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Herbed Injera with Fresh Basil and Rosemary
Experience the flavor of Ethiopia with this fragrant and delicious Herbed Injera, infused with the bright notes of fresh basil and rosemary. This traditional flatbread is a staple in Ethiopian cuisine, perfect for sopping up flavorful stews or serving as a side to your favorite dishes.
Ingredients:
– 2 cups teff flour
– 1/2 cup water
– 1 tablespoon active dry yeast
– 1/4 teaspoon salt
– Fresh basil leaves, chopped (about 1 tablespoon)
– Fresh rosemary leaves, chopped (about 1 tablespoon)
Instructions:
1. In a large mixing bowl, combine teff flour and yeast.
2. Gradually add water while stirring to form a smooth batter.
3. Add salt, basil, and rosemary; mix until well combined.
4. Cover the mixture and let it rest for 24 hours in a warm place.
5. Preheat a non-stick skillet or cast-iron pan over medium-high heat.
6. Using a ladle, scoop the batter into the pan and spread evenly to form a thin layer.
7. Cook for 1-2 minutes on each side, until the injera is lightly browned and crispy.
8. Repeat with remaining batter.
Cooking Time: 4-5 minutes per injera
Injera Roll-Ups with Avocado and Hummus
Experience the fusion of flavors and textures in these bite-sized Injera Roll-Ups filled with creamy avocado and tangy hummus. This easy-to-make snack is perfect for a quick pick-me-up or as a healthy addition to your lunchbox.
Ingredients:
– 1 package of Injera bread, torn into small pieces
– 1 ripe avocado, mashed
– 1/2 cup of store-bought or homemade hummus
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the torn Injera pieces and a pinch of salt.
3. Spoon about 1-2 tablespoons of mashed avocado onto each Injera piece.
4. Roll up the Injera tightly around the avocado filling, forming small cylinders.
5. Place the roll-ups on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until the Injera is crispy and golden brown.
7. Serve warm with a side of hummus for dipping.
Cooking Time: 10-12 minutes
Spicy Injera with Jalapeño and Garlic Infusion
This Ethiopian-inspired flatbread recipe adds a bold twist by incorporating jalapeños and garlic, creating a spicy and aromatic flavor profile. Perfect as a base for various dishes or enjoyed on its own.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 3/4 teaspoon salt
– 1 jalapeño pepper, seeded and chopped
– 3 cloves garlic, minced
– 2 cups water
Instructions:
1. In a large bowl, combine teff flour, all-purpose flour, yeast, and salt.
2. Add chopped jalapeño and minced garlic to the dry mixture; mix well.
3. Gradually add water while stirring with a wooden spoon until a smooth batter forms.
4. Cover and let rest for 24 hours in a warm place or 1 hour at room temperature.
5. Preheat a non-stick skillet or injera pan over medium heat.
6. Pour about 1/4 cup of the batter onto the skillet; spread evenly to form a thin circle.
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.
Cooking Time: Approximately 2-3 hours (including resting time)
Injera Chips with Sea Salt and Olive Oil
Injera, the traditional Ethiopian flatbread, gets a delicious twist as crispy chips. Perfect for munching on the go or serving at your next gathering.
Ingredients:
– 2 cups injera bread (preferably day-old)
– 1/4 cup olive oil
– 1 tablespoon sea salt
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cut the injera into triangles or strips, depending on your desired chip shape.
3. In a bowl, toss the injera pieces with olive oil until evenly coated.
4. Sprinkle sea salt over the chips and toss again to combine.
5. Line a baking sheet with parchment paper and arrange the chips in a single layer.
6. Bake for 10-12 minutes or until crispy and golden brown.
7. Remove from oven and let cool completely before serving.
Cooking Time: 10-12 minutes
Enjoy your crunchy Injera Chips with Sea Salt and Olive Oil!
Vegan Injera with Chickpea Flour Blend
Injera, a traditional Ethiopian flatbread, is now easily accessible to vegans! This recipe uses a chickpea flour blend as a substitute for teff flour, making it a great option for those looking for a gluten-free and vegan alternative.
Ingredients:
– 2 cups chickpea flour
– 1/2 cup brown rice flour
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 3/4 cups water
Instructions:
1. In a large mixing bowl, combine chickpea flour, brown rice flour, and yeast.
2. Gradually add the water to the dry ingredients while stirring with a whisk or wooden spoon until a smooth batter forms.
3. Cover the bowl with a clean 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 heat.
5. Pour about 1/2 cup of the batter into the skillet and tilt it to spread evenly.
6. Cook for 30 seconds, then flip and cook for another 30 seconds.
7. Repeat with the remaining batter.
Cooking Time: 60-90 minutes (depending on fermentation time)
Injera Tacos with Spiced Beef and Yogurt Sauce
Experience the fusion of Ethiopian and Mexican flavors in this unique taco recipe, featuring crispy injera “tortillas” wrapped around tender spiced beef and topped with a refreshing yogurt sauce.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup yeast
– 2 cups water
– 1 lb beef brisket or flank steak
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– Yogurt sauce (see below)
– Chopped cilantro, for garnish
Instructions:
1. Preheat oven to 375°F (190°C). In a large bowl, whisk together flour and yeast. Gradually add water, stirring until smooth.
2. Cook injera batter in a non-stick skillet or on a griddle over medium heat, about 2-3 minutes per side, or until crispy and slightly charred. Repeat with remaining batter.
3. In a separate pan, cook beef in batches until browned, about 3-4 minutes per batch. Add onion, garlic, cumin, smoked paprika, salt, and pepper; cook until onion is translucent.
4. Assemble tacos by placing spiced beef onto an injera “tortilla” and topping with yogurt sauce (see below). Garnish with cilantro.
Yogurt Sauce:
– 1 cup plain yogurt
– 2 tbsp chopped fresh dill
– 1 tsp lemon juice
– Salt, to taste
Mix all ingredients until smooth. Refrigerate for at least 30 minutes before serving.
Cooking Time: About 20-25 minutes, including injera preparation and cooking the beef.
Colorful Beetroot-Infused Injera
Elevate your Ethiopian-inspired meals with this vibrant beetroot-infused injera, adding a pop of color and subtle sweetness to your dishes. This recipe is perfect for adventurous foodies looking to add a new twist to their traditional injera.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 cup beetroot juice (cooked and pureed)
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 2 cups lukewarm water
Instructions:
1. In a large mixing bowl, combine teff flour, all-purpose flour, beetroot juice, yeast, and salt.
2. Gradually add the lukewarm water to the mixture, whisking until smooth and free of lumps.
3. Cover the mixture with a clean cloth and let it rest in a warm place for 24-48 hours, allowing the natural fermentation process to occur.
4. Preheat a non-stick skillet or injera pan over medium-high heat.
5. Pour approximately 1/4 cup of the batter onto the preheated skillet and tilt to evenly coat the surface.
6. Cook for 30 seconds to 1 minute, until the edges start to curl and the surface is dry.
7. Flip and cook for an additional 30 seconds.
Cooking Time: Approximately 2-3 hours (including fermentation time)
Injera Sandwich with Grilled Vegetables
Experience the flavors of Ethiopia with this innovative sandwich, featuring tangy injera bread and a colorful medley of grilled vegetables. Perfect for a quick and healthy lunch or dinner.
Ingredients:
– 2 pieces of injera bread
– 1 cup mixed vegetables (bell peppers, zucchini, eggplant, onions)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: hummus, feta cheese, or other toppings of your choice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
3. Cut injera bread into desired shape and size for sandwich.
4. Assemble sandwiches by placing grilled vegetables on one piece of injera, followed by your choice of toppings (if using).
5. Place second piece of injera on top to complete the sandwich.
Cooking Time: 15-20 minutes
Coconut Milk Injera for a Tropical Twist
Add a touch of tropical flavor to your Ethiopian-inspired dishes with this unique twist on traditional injera, featuring coconut milk and a hint of spice. This flavorful flatbread is perfect for sopping up flavorful stews or using as a wrap.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup coconut milk
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
Instructions:
1. In a large mixing bowl, combine flour, yeast, salt, sugar, cumin, and coriander.
2. Gradually add coconut milk, stirring until a smooth batter forms.
3. Cover and let the mixture rest in a warm place for 24-48 hours to allow fermentation.
4. Preheat a non-stick skillet or injera pan over medium heat.
5. Pour about 1/4 cup of batter onto the skillet and tilt to evenly coat the surface.
6. Cook for 30 seconds, then flip and cook for an additional 30 seconds.
7. Repeat with remaining batter.
Cooking Time: 1-2 minutes per side
Injera Pancakes with Maple Syrup Drizzle
Experience the delightful fusion of traditional Injera pancakes with a sweet and tangy maple syrup drizzle. This unique breakfast or brunch recipe combines the earthy flavors of Ethiopia with the comforting warmth of American classics.
Ingredients:
– 2 cups teff flour
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 teaspoon active dry yeast
– Maple syrup (grade A, amber)
– Unsalted butter, melted
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, combine teff flour, all-purpose flour, and yeast.
3. Gradually add water to the dry ingredients, stirring until a thick batter forms.
4. Pour 1/4 cup of batter onto the preheated skillet and cook for 1-2 minutes, or until bubbles appear on surface.
5. Flip and cook for another minute, then transfer to a plate.
6. Drizzle with melted butter and a spoonful of maple syrup.
Cooking Time: Approximately 10-12 minutes per batch, depending on number of pancakes made.
Garlic Butter Injera with Herb Dipping Sauce
Discover the flavorful fusion of traditional Ethiopian injera bread with a savory garlic butter twist, paired with a fresh herb dipping sauce. Perfect for adventurous eaters and foodies alike!
Ingredients:
For Garlic Butter Injera:
– 2 cups teff flour
– 1/2 cup all-purpose flour
– 1/2 teaspoon active dry yeast
– 1 tablespoon garlic butter (see below)
– 1 cup warm water
For Herb Dipping Sauce:
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon lemon juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together teff flour and all-purpose flour.
3. Add yeast and garlic butter; mix until well combined.
4. Gradually add warm water, stirring until a thick batter forms.
5. Cook injera in a non-stick skillet or injera pan for 30-45 seconds on each side, until slightly charred.
6. Serve with Herb Dipping Sauce (mix all ingredients together and refrigerate until ready).
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your bread game with these 18 flavorful injera bread recipes! From classic Ethiopian-style teff flour injera to sweet honey and cinnamon variations, gluten-free sorghum flour options, and savory stuffed or topped with spiced lentils, cheese, and herbs. Even try your hand at making injera pizza, tacos, or chips for a unique twist on traditional snacks. Whether you’re looking for vegan, spicy, or tropical flavors, this collection has something for every occasion.
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