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DutchINJERA (Ethiopian Bread)

Injera is a soft, slightly fermented flatbread typical of Eritrea and Ethiopia.

Injera, the Ethiopian unleavened bread is a really big pancake.
Made by women in Ethiopia in special pots with heavy lids.
The Tef batter that is left of the baking previously, is added to the new attachment to give it even more quality to provide a leaven.

The batter is quite thin and is cooked with the lid on the pan so the bottom of the pancake is not brown.
The topside of the injera has to be full of airholes before the pancake is covered.
The heavy lid is used to steam the pancake, so that, when finished, looks like a huge thin rubber sponge.
Since Tef is not or hardly available, was searching for a way to make Tef necessary.
The combination of buckwheatmix (pancakemix) and biscuit or cakemix approaching Tef the most.

Tef is available in a large asian store.

Injera baking is easy, but to get the right Injerastructuur requires a little experimentation, primarily because not all pancake mixes are the same, but also because it is important to bake the pancake at just the right temperature.
This therefore requires some practice.

For a nice mix for making Injera I have used 1 pack of 450 grams cake mix, and 1 pack pancake mix of 400 grams.
I have this mixed very well together to make a delicious Injeramix.

The Injera is part of many dishes in Ethiopia.

Spread them out on the tray (diameter 50 centimeters), overlapping, so they completely cover the tray and thus constitute the Injera tablecloth.

This is a quick recipe to prepare Injera.

The Injera tablecloth, prepared by the Happy Chief Cook.

Servings: 5.
Preparation time:35 to 40 minutes.


500 grams Injeramix,
1 egg,
1 tablespoon sunflower oil,
550 milliliters of water,
7.5 teaspoon sunflower oil.


Mix the egg with the Injeramix.
Then add 1 tablespoon sunflower oil and mix it well together.
Beat 550 ml of water, enough to obtain an easily consistency liquid.

Use a mixer for the batter to beat.
Through this comes much air bubbles in the batter sit, which is more success for the Injera.
Beat the batter each time before you pour it in the pan, so that the air bubbles stays in the batter while baking.

Heat a frying pan (diameter approximately 10 inches) on medium heat over the whole bottom.
Let the pan not become too hot.

Divide 1.5 teaspoon sunflower oil with a brush over the pan.

Divide the mixture into 5 portions.
Pour 1 portion into the hot pan with a thin stream, starting at the outer edge and in circles to the center from left to right.
Once the batter bubbles everywhere, take the pan from the heat.
The pancakes must have a diameter of about 23 centimeters (9 inches).
Put the pan in an oven at 180 ° Celsius for 2 to 4 minutes until the top is dry but not brown.

Bake the same way 4 more pancakes

The Injera is part of many dishes in Ethiopia. Prepared by the Happy Chief Cook.

This Injera is quite sweet in taste.


Prepared by the Happy Chief Cook. Added January 15, 2010.