International Recipes and Cooking Around the World

Quick Injera

Injera Bread Recipe (Ethiopian sourdough crepe)

(Ethiopian sourdough crepe)

Image Creative Commons by edseloh

Average: 3.2 (108 votes)

This recipe approximates the true injera, which is made from a fermented sourdough batter. Most recipes don't call for the lemon juice, but I find it necessary to supply the essential sour flavor that real injera adds to a meal.

6 to 8 crepes


  • All-purpose flour -- 1 1/2 cups
  • Whole wheat flour -- 1/2 cup
  • Baking powder -- 1 tablespoon
  • Salt -- 1/2 teaspoon
  • Club soda -- 2 to 2 1/2 cups
  • Lemons, juice only -- 2 each


  1. Preheat a large cast-iron skillet over a medium flame. Mix the flour, whole wheat flour, baking powder and salt together in a large bowl. Stir in the club soda and mix to a smooth batter. It should have the thin consistency of a pancake batter.
  2. Wipe the skillet with a little oil using a paper towel. Ladle about 1/2 cup of the batter into the skillet and spread it with a spatula to make a large crepe. Let bake in the skillet until all the bubbles on top burst and begin to dry out, about 2-3 minutes.
  3. Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
  4. Remove the injera to a warm platter and repeat with the rest of the batter, wiping the skillet clean with an oiled paper towel each time.
  5. After the batter is used up, brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.


  • You can substitute buckwheat flour for the whole wheat flour if you like. Or you can just use all white flour. If you can find teff flour at a health food store, by all means use it.


I'm going to give this recipe a generous one star, only because if you're having Ethiopian food for dinner, any crepe like substance is better than none. I tried this recipe because it looked like a fast alternative to what my family is used to having. I must say that this recipe doesn't even live in the same galaxy as Africa. Even using African Teff flour did nothing to remedy the awfulness of the final product of this recipe. I hope that not many people try Ethiopian food for the first time with this recipe, because it might well be their first and last time of eating what is one of the world's most palette pleasing cuisines! Do yourself a favor, and find another recipe (don't fall prey to some that are similar to this one) or find a restaurant or market that sells ready made Injera to compliment your meal! In the meantime, I will attempt to find a forum to post an authentic recipe!

This recipe was fantastic and I give it 4 out of 5 stars. I've made this recipe five times. Every time I've had success. And yes, I've eaten 'the real' injera bread in many Eritrean and Ethiopian restaurants across the country. Depending on the restaurant, the bread tasted better in some than others. This recipe is not the traditional way of making injera but it does come close in taste. The trick is to make it sour enough and also to leave the crepe batter in your fridge for at least and hour, then add your lemon juice and/or vinegar before cooking. If you know what you are doing in the kitchen and know what traditional injera taste like, this recipe comes very close. This recipe is quick and easy. I've served this recipe to guests who liked Ethiopian food, they didn't know that it was not 'authentic'.

"Fall prey"? Which part of "Quick" did you not understand? This person was trying to contribute, and did not require your rudeness.

I think that it is VITALY important to ferment the batter to give it the best flavor you can let the batter set for a few days to impart a sour flavor i made this recipe and omitted the lemon and let it be for 3 days and it was delicious

Come on, guys. Let's be realistic. Although nothing can substitute for the aging, we can make a passable substitute for injera by using plain white wheat flour, and adding a couple of teaspoons of rapid-rise yeast. Let it sit just until everything dissolves. Then add the juice of a lemon or some citric acid. If you have 10 or 15 minutes, let it rest for that long before adding the lemon juice. You can also use a little baking soda instead of (or in addition to) the yeast, and the lemon juice will help it rise.

wondering if I used some of my own sourdough starter if it would give it a good approximation of real injera bread? Does anyone know?

I used my own sourdough starter and a combination of white all purpose flour, whole wheat flour and teff flour in about equal parts. Used the club soda, left out the lemon juice. Mixed the batter and let it sit for about 3 hours. The bread was delicious. Even better the next day. I will be making this much more often. It's easier to make than Indian dosa and works almost like it.

I ate at an Ethiopian recipe last Saturday. Hoping to make a quick substitute I made this recipe and followed some of the comments and hints of other testers. BUT the dough was not spongy enough and not sour enough and was just not worth the effort.

To add more sour to this bread instead of adding lemon juice to it, I added Indian green mango powder(Amchoor powder) to the dough. It seemed to work pretty well

My husband was determined to learn to make injera. He tied many recipes like the one above and all of them were disappointing, if not downright awful. Two things are necessary to make "real" injera. One is teff flour (available online) and the other is a special electric pan made by Bethany, called the Bethany Heritage Grill (or lefse grill). It is expensive ($80), but a chef at an Ethiopian restaurant told us it was essential because it cooks the injera at the right temperature so it turns out spongey, not crisp.

This does NOT taste just like real Ethiopian injera, especially if you don't use any teff flour. However, given that I was working only with the ingredients listed in this recipe--and the largest pan I had was an 8" nonstick skillet--it turned out quite good. My husband is Ethiopian and he was *amazed* that I could come this close to the texture and flavor of injera without any fermentation process or teff. For the "sour" flavor I sprinkled on a bit of vinegar and that seemed to do the trick; lemon juice didn't seem sour enough to me. I cooked up a pile of this in about 30 minutes or less, threw together some shiro wot, and my husband was delighted!

More of a 3.5. I'm still experimenting with it. I agree that it is difficult to make this recipe sour enough (add too much lemon juice and the "injera" breaks apart.) I followed one reviewer's suggestion and added indian mango powder. I was unsure how much to add, but I used about didn't change the flavor that much. I tried another suggestion and let the "injera" batter sit in the fridge for an hour...Wow, did it rise! Too thick (holds lemon juice even more poorly). So next time, I will only let it sit for half an hour. The lemon juice did make a big difference in the flavor. I imagine that this will be the closest I will get the true injera without the fermentation process. All in all, good.

This tasted like shit! Nothing like injera.

This recipe is okay in a pinch, but I would certainly never make it my go-to recipe for injera. I put the lemon juice in the mix and it never gave it a 'sour' flavor. Putting it on the bread just makes it taste lemony. The consistency was a bit off as well, not as bubbly but it was squishy (and pretty much melted into itself when rolled up).

If you have the time to make a real injera recipe - by all means DO it! I absolutely do not recommend this makeshift injera recipe unless you are pressed for time or have never eaten the real thing before.

I rated this recipe 5 stars because I'm not picky as the other people commenting negatively are being. No, it's not real injera. No, it's not sour. No, it's not spongy enough. But for being in a pinch and not having a day or three to wait for the fermenting process, it's damn close; And when you are in a pinch, 'damn close' should be good enough for anyone.

One commenter mentions adding the lemon juice to the batter not resulting in the sour taste.

This is because the acidic lemon juice reacts with the baking powder (a base), which takes away the sour taste AND reduces the batter's ability to rise.

So don't be lazy and follow the original instructions.