Ethiopian Flat Bread Recipe - Vegetarian Cuisine from Ethiopia

Ethiopian Flat Bread

Ethiopian Flat Bread Recipe - Vegetarian Cuisine from Ethiopia
Region / culture: Ethiopia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 | Vegetarian diet


Ethiopian Flat Bread
Ethiopian Flat Bread

Ethiopian Flat Bread, also known as Injera, is a traditional Ethiopian bread that is a staple in Ethiopian cuisine. It is a spongy, slightly sour flatbread that is typically served with various stews and dishes.


Injera has been a part of Ethiopian cuisine for centuries and is believed to have originated in Ethiopia. It is made from teff flour, which is a type of grain that is native to Ethiopia. Injera is not only a staple food in Ethiopia but is also a significant part of Ethiopian culture and tradition.


How to prepare

  1. In a bowl, stir together the first 6 ingredients.
  2. In another bowl, combine the eggs, buttermilk, and 1 tbsp of cooking oil. Add the mixture to the flour mixture, stirring until smooth.
  3. Pour 2 tbsp of the batter into a hot, lightly greased 6-inch skillet. Lift and quickly rotate the pan to ensure the batter covers the bottom.
  4. Return the skillet to medium heat and cook for about 1 minute or until the bottom is light brown.
  5. Invert the bread onto paper toweling. If necessary, loosen it with a small spatula.
  6. Repeat the process with the remaining batter, 2 tbsp at a time.
  7. Roll up the bread jell-roll style and serve it warm.


  • You can use different types of flour such as teff flour or barley flour for a more traditional taste.
  • Add spices such as cumin or coriander for extra flavor.

Cooking Tips & Tricks

Make sure to use a hot skillet when cooking the bread to ensure that it cooks evenly and quickly.

- Rotate the skillet quickly to spread the batter evenly and create a thin layer of bread.

- Invert the bread onto paper toweling to easily remove it from the skillet.

- Serve the bread warm for the best taste and texture.

Serving Suggestions

Ethiopian Flat Bread can be served with various Ethiopian stews and dishes such as Doro Wat (spicy chicken stew) or Misir Wat (spicy lentil stew).

Cooking Techniques

The key to making Ethiopian Flat Bread is to quickly spread the batter in a hot skillet and cook it until it is light brown on the bottom.

Ingredient Substitutions

If you don't have buttermilk, you can use a mixture of milk and vinegar as a substitute.

Make Ahead Tips

You can make the batter ahead of time and store it in the refrigerator for up to 24 hours before cooking the bread.

Presentation Ideas

Serve the Ethiopian Flat Bread rolled up jell-roll style on a platter for a beautiful presentation.

Pairing Recommendations

Ethiopian Flat Bread pairs well with Ethiopian stews, salads, and vegetable dishes.

Storage and Reheating Instructions

Store any leftover bread in an airtight container at room temperature for up to 2 days. Reheat in a skillet or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Ethiopian Flat Bread contains approximately 150 calories.


Each serving of Ethiopian Flat Bread contains approximately 20 grams of carbohydrates.


Each serving of Ethiopian Flat Bread contains approximately 3 grams of fats.


Each serving of Ethiopian Flat Bread contains approximately 5 grams of proteins.

Vitamins and minerals

Ethiopian Flat Bread is a good source of iron, calcium, and magnesium.


This recipe contains wheat and eggs.


Ethiopian Flat Bread is a nutritious and delicious bread that is rich in carbohydrates, proteins, and essential vitamins and minerals.


Ethiopian Flat Bread is a delicious and nutritious bread that is a staple in Ethiopian cuisine. It is easy to make and pairs well with a variety of dishes. Enjoy this traditional Ethiopian bread with your favorite Ethiopian dishes for a truly authentic experience.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Ethiopian flat bread. It was a warm summer day, and I was visiting a friend who had just returned from a trip to Ethiopia. She excitedly told me about the amazing food she had tried during her travels, and even showed me some pictures of the delicious dishes she had sampled.

One particular dish that caught my eye was the Ethiopian flat bread, known as injera. It looked slightly sour and spongy, with a unique texture that I had never seen before. My friend raved about how it was the perfect accompaniment to the flavorful stews and meats that are traditional in Ethiopian cuisine.

I was intrigued and asked her if she had the recipe. She grinned and pulled out a tattered notebook from her kitchen drawer. She explained that she had learned how to make injera from a local woman she met in Ethiopia, who graciously shared her family recipe with her.

As I looked over the ingredients and instructions, I felt a sense of excitement and determination. I had always loved trying new recipes and experimenting in the kitchen, and this one seemed like a fun challenge. My friend offered to guide me through the process, and we spent the afternoon mixing, pouring, and flipping the batter to create the perfect injera.

The smell of the cooking bread filled the kitchen, and I couldn't wait to taste the final product. When we finally sat down to eat, I tore off a piece of the warm injera and dipped it into a spicy lentil stew. The tangy flavor of the bread paired perfectly with the rich, savory stew, and I knew I had found a new favorite recipe.

From that day on, I made injera regularly for my family and friends. I loved the process of mixing the batter, letting it ferment, and cooking the bread on a hot griddle. Each time I made it, I thought back to that sunny afternoon in my friend's kitchen and the joy of discovering a new and delicious recipe.

Over the years, I have continued to perfect my injera-making skills. I have experimented with different flours, fermentation times, and cooking techniques to create the perfect flat bread. I have shared the recipe with countless people, passing on the tradition of Ethiopian cuisine to those around me.

One of my favorite memories of making injera was when my grandchildren came to visit. They were fascinated by the process of making the bread and eagerly helped me mix the batter and flip the injera on the griddle. As we sat down to eat, they marveled at the unique texture and flavor of the bread, and I felt a sense of pride in passing on this culinary tradition to the next generation.

I may have learned how to make Ethiopian flat bread from a friend who traveled to Ethiopia, but the recipe has become a cherished part of my own culinary repertoire. Every time I make injera, I am reminded of that sunny summer day and the joy of discovering a new and delicious recipe. And I hope that my children and grandchildren will continue to enjoy this bread and share it with their own families for years to come.


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