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Injera | Quick Ethiopian Flatbread Injera Style

Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal.
Course Breakfast, Dinner
Cuisine Ethiopia
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type International Flatbread
Author Srivalli


  • 1 /2 cup All purpose flour
  • 1 /4 cup Buckwheat Flour / Teff flour
  • 1 /2 tsp Instant Yeast
  • 2 cups Water Warm
  • 1 tbsp Apple Cider Vinegar
  • 1 /2 tsp Salt
  • 1/8 tsp Baking Soda


  • Take all the ingredients in a bowl and combine well. Whisk vigorously into a smooth batter, cover and set aside for 1 hour in a warm spot.
  • Heat a nonstick pan cooking oil and pour one ladleful of batter. Swirl for the batter to coat around well. Cover the pan with a lid and let the Injera cook for 2 to 3 minutes.
  • Injera is done when the top is no longer shiny or wet and feels firm to touch.
  • Continue with the rest of the batter and keep the cooked Injera in a hot box till serving.
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