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Mar 29, 2007 01:24 PM

Good recipe for injeera?

Thought I'd take the next step with Ethiopian food. Anyone know of a good recipe that is properly authentic? Any help welcome.

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  1. I haven't made injera yet, but it's definitely on my to-do list for when I have time. This blog has a detailed how-to located on its right sidebar:

    Marcus Samuelsson has a cookbook called The Soul of a New Cuisine. He has a recipe for Injera that I think may use baking soda to give it the proper sour taste. Not authentic, but more accessible.

    Good luck!!!

    1. Do you have access to teff? A large griddle (or Mexican comal)?

      I've seen a recipe that uses club soda, probably in place of the extended sour dough fermenting.

      I could take some notes from my Ethiopian cookbook, though I have never tried it myself. I suspect it is more a matter of learning a technique than following a specific recipe.


      1 Reply
      1. re: paulj

        In my Exotic Ethiopian Cookbook,
        A wheat injera is just self-rising flour and water, made into a thin batter, and cooked like a large crepe.
        The teff injera is an involved process
        - cleaning the teff, grinding into a fine powder
        - mix with water, then add dissolved yeast (a true starter is probably better)
        - fermenting 2-3 days
        - replacing the separated water with new water
        - baking on a large pan (I suspect an commercial crepe griddle would do nicely)
        Fortunately I can buy this type of injera locally.

        The recipe in The African News Cookbook, uses club soda, producing a 'good' imitation. I haven't tried this.

        4 c self-rising flour
        1 c whole wheat flour
        1 tsp baking powder
        2c club soda
        mix and cook like a crepe.


      2. One of my colleagues is an Ethiopian scientist. The last time several of us cooked Ethiopian, for injera we used teff flour that she had brought back from a home visit, electric frying pans (those deep square sided ones), and I suggested using beer rather than soda (Ive worked quirte a bit in Ethiopia and was thinking about how to get that slightly yeasty, fermented taste). She was extremely dubious, so we made two batches. She now makes her injera with beer.

        7 Replies
        1. re: Sam Fujisaka

          Hmm. I'm assuming I can find teff flour somewhere in NYC. I forgot that it's not a wheat based "pancake." I like the beer idea... any particular brands? (Although I was prepared to do the entire sourdough starter process. Sam, any chance of getting the recipe from your colleague?

          Thanks everyone.

          1. re: Sam Fujisaka

            How difficult was the cooking process? In Soul of a New Cuisine, Samuelsson talks about it taking some skill and practice to get the nice thin even pancake that Ethiopians make... and I'm guessing he finds it a lot easier than I would! (of course, from the photos, they were making injera the size of umbrellas!) When I cooked doro wat, we bought the injera from our local Ethiopian restaurant. But perhaps we just wimped out!

            1. re: Anne H

              Nah...once you have the batter right, easy as can be.

              1. re: Sam Fujisaka

                But it is nice to have a relatively large very flat pan to cook the injera on...

                Beer in the batter sounds like a revelation, I wonder if yoghurt (at least the liquid part only separated from cheese cloth) would do a similar thing. You would be getting active cultures from the "liquor" part of the yoghurt as well. The tang should still be there.

                I learned how to make injera two summers ago at Ethiopian Heritage Camp in Scotts Valley. Even came home with the sourdough starter. Just got too busy to make some at home. Now that there is a great Eritrean restuarant one town over, I just go there when I have a hankering.

                I still think of injera as relatively thick crepes. I guess a large crepe pan would suffice.

            2. re: Sam Fujisaka

              I'm super tempted by the beer prospect. I tried the club soda method once. NEVER again. Yuck. But beer...hmmmm....

              I'm too lazy to ferment stuff for days....I suppose I could just buy injera at the African market, eh?

              1. re: Sam Fujisaka

                Interesting - I assume a very "light" beer of the Budweiser/pilsner sort?

                Just out of curiosity, what sort of teff did she bring back (I'm surprised she got it in!) - brown, or white? Brown is pretty readily available in the US in the "health food" trade, white is quite scarce. The only source I know of - which I originally found via a call to the consulate before there was a world wide web - is a farm in Idaho that calls itself "The Teff Company", but unfortunately small quantities are very expensive (last time I checked it ws ~ $20 or so for 5 lbs, shipped.)

              2. This video on youtube was posted by another chowhound in a previous entry. The woman in the video goes through all the steps to making injera, including the pouring out

                1. I am the person who has the blog with detailed instructions on making injera. It's the most authentic method outside of Ethiopia taught to me by an Ethiopian wife and mother. It's more time consuming than some of the shortcut recipes that call for baking soda or club soda. But it's also much yummier. And after you've done it a few times, it's not as complicated as it first seems to be. I also have video of what each step looks like. Scroll down the right side of my blog and click on the injera picture for the instructions. Good luck!

                  1 Reply
                  1. re: moore4jesus1

                    I want to compliment you on your spot on your totally excellent youtube video!!...I teaching a cooking class at a high school and wish I could show it in class but Youtube is blocked for our district. Have you got it posted anywhere else? If not, would you consider posting the video to
                    Thanks again for the great details....