Injera (Ethiopian Flatbread)
40 mins (prep 20, cooking 20)
6 ingredients
12 servings
This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew.

Categories:  technique , <-60-mins , pasta,-rice-and-grains , african , free-of... , finger-food , time-to-make , novelty , vegan , weeknight , flat-shaped-breads , presentation , grains , inexpensive , breads , vegetarian ,
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Serving Size (70.68 g)
Servings 12
Amount per Serving
Calories 37.92 Calories from Fat 0.9
% Daily Value *
Total Fat 0.1g 1.88%
Saturated Fat 0.02g 0.97%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 363.74mg 181.87%
Total Carbohydrate 7.95g 31.8%
Dietary Fiber 0.28 g 13.5%
Sugars 0.03 g %
Protein 1.08g 25.83%
Vitamin A 0.21IU% Vitamin C 0.0mg%
Calcium 4.64mg% Iron 0.49mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain yogurt