• Prep Time:
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  • Serves: 4 Servings

Injera (Soft Ethiopian Bread)

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 1/2 kg Sifted flour
  • 1 Bag Baking powder *
  • 50 g Quick yeast
  • 1/2 c Oil
  • 8 c Water


* One bag is the amount quoted. It usualy suffices for 500 Gr flour. I do
not know how many grams it is, about 1 Tbs.

The following recipe is from "Laisha" - a Hebrew womans weekly and is based
on the cook in a Phalashi (thats an Ethiopian Jew) restaurant in the
central station in Tel-Aviv. I tried the food there and liked it a lot. I
have more Ethiopian recipes, and will translate them if there is interest.
(from Amhari via Hebrew to English ). Enjoy!

Put the flour in a deep bowl. Add the yeast and baking powder . add water
gradualy while stirring until you get a smooth batter. Keep for 3 days at
(Ethiopian) room temperature. stir every four hours.

Heat a frying pan (25-30 cm diameter) and oil with 2-3 Tbs oil.

Pour batter to form a layer at least 1/2 cm thick.

Cover and fry for 2-3 minutes. When the bread starts to lift at the edge
and solidifies at the lower side, turn it over. You get a kind of soft and
porous pita.

Wet with water the lower side of the pan and oil the inner side before each

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