Quick Injera 
(Ethiopian sourdough crepe)

Written by on in Recipe
Rolls of injera bread
Image by edseloh

For those craving Ethiopian food, but short on time, this shortcut recipe approximates true injera, which is a sourdough crepe made from a fermented sourdough batter.

Most quick 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.

Quick Injera

Quick Injera

Course: BreadsCuisine: Ethiopia
Makes

6 to 8

crepes

For those craving Ethiopian food, but short on time, this shortcut recipe approximates true injera, which is a sourdough crepe made from a fermented sourdough batter.

Ingredients

  • 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

Directions

  • Preheat a large cast-iron skillet over a medium flame. Mix the all-purpose 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.
  • 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 or 3 minutes.
  • Carefully turn the injera over and cook on second side another minute or two. Try not to brown it too much.
  • 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.
  • After the batter is used up, use a pastry brush to brush each injera with the lemon juice. Serve immediately or hold covered in a warm oven.

Quick Injera Notes and Variations

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

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