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    You are in: Home / Low-cholesterol / Injera (Ethiopian Flat Bread) Recipe
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    Injera (Ethiopian Flat Bread)

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 20 mins

    72 hrs

    20 mins

    Moishe Lettvin (1)'s Note:

    The bread that Ethiopian food is served on/with.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine flours and yeast in a glass or ceramic bowl.
    2. 2
      Add warm water and mix until smooth.
    3. 3
      Let mixture sit for 3 full days at room temperature, stirring once a day.
    4. 4
      The mixture will bubble and rise.
    5. 5
      Add the baking soda and salt and let batter sit for 10-15 minutes .
    6. 6
      Preheat a 9" skillet to the point where water will bounce off it.
    7. 7
      Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
    8. 8
      Only cook the injera on one side, and it should not brown.
    9. 9
      It's done when the moisture has evaporated and"eyes" appear on the surface.
    10. 10
      Serve with Ethiopian stews.

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    Ratings & Reviews:

    • on February 04, 2002

      45

      I have an Ethiopian cleaning lady and while we clean together we talk about the foods we make. I started this on Thursday morning and cooked the injera last night (Saturday night). It was great, we had it with grated cheese fried eggs on top, rolled up and devoured. This bread has no fat in it, and from what I read in the cooking directions, is not cooked in fat, so make sure you have a very good teflon pan. There were a few left over, I just hope there's some left when my cleaning lady comes this afternoon, I want to hear her opinion. Thanks Moishe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2008

      45

      I have really good caphalon pans that nothing ever sticks to - but this stuck. The first one I made came out horrible, the following ones I coated the pan first with olive oil and they came out terrific. The bread tasted really good - I loved the sourdough flavor and once I used oil it came out great. I took the first one (that came out bad) and tore it in small pieces and fried it in olive oil as a crispy sourdough treat. That ended up being my favorite of all the Injeras! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Injera (Ethiopian Flat Bread)

    Serving Size: 1 (305 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 379.9
     
    Calories from Fat 10
    86%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 869.0 mg
    36%
    Total Carbohydrate 79.2 g
    26%
    Dietary Fiber 4.2 g
    16%
    Sugars 0.2 g
    1%
    Protein 11.8 g
    23%

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