AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.
Provided by Heather U.
Categories Breads
Time P3DT10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
- Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
- Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
- Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
- To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.
INJERA RECIPE - ETHIOPIAN FLAT BREAD
Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries.
Provided by Azlin Bloor
Categories Breads and Rotis
Time 45m
Number Of Ingredients 17
Steps:
- Place the teff flour, rice flour, yeast, sugar and water in a large ceramic bowl and mix thoroughly.
- Cover with a kitchen paper and leave somewhere warm to sit for 2 hours, to rise.If you don't have anywhere that's not cold (if it's winter), turn your oven light on, and place the starter in there. BUT DO NOT TURN THE OVEN ON.I place mine in the airing cupboard, in winter time.
- Place the teff and rice flours in a large bowl.
- Add 70g (½ cup) of the starter.
- Gradually add 250ml (1 cup) of the water, mixing with a wooden spoon. Add more water, a little at a time, until you have a very thick batter that resists the spoon.
- Let the batter now sit for 2-3 days, covered with a kitchen paper or loosely covered with a lid, on your kitchen counter. This is the point where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.If you live in a warm climate, 2 days will do, otherwise, you might want to go for the whole 3 days. Some of my readers have had to go 4 days. So many factors affect this.What you are looking for is when you can see a clear fluid layer and the batter is beginning to release bubbles.In the summer, I start checking after 1 day. And the same goes if I'm keeping the batter somewhere warm like the airing cupboard.
- When you've reached the right stage, as described above, pour off the liquid at the top.
- In a small saucepan over high heat, boil 250ml water (1 cup). Add 80 ml (⅓ cup - use a proper measuring cup) of the injera batter to the boiling water, stirring continuously. Keep stirring until you get a thick porridge like batter. This is called absit.
- Take the saucepan off the heat and transfer the absit to a bowl and leave to cool to almost room temperature. This will take about an hour.
- When the absit has cooled, we are going to use a blender to mix everything up to give us a smooth batter. This is the Ethiopian way.In 2-3 batches, place some of the earlier Injera batter and some of the absit in your blender and blend to create a smooth batter.Place back into the original fermentation container that you used and leave to sit, covered loosely for another 1-2 hours, until there are plenty of bubbles in the batter. If you want this process to be fast, find a warm place. Otherwise, it may take a good 6 hours before you see those bubbles, which are crucial.
- When the batter is bubbly, using a wooden spoon, stir in 250ml (1 cup) of lukewarm water and 1 tsp salt. Mix well.You are going for a pancake batter consistency. If you dip your fingers in the batter, it should all just run off, leaving a thin coat on your fingers, much like warm custard.
- Ethiopians cook their Injera on a non stick electric griddle. If you have that, use it, if not, a large non stick flat griddle or frying pan will do. An Indian tawa will be perfect for this, if you have it.We're going to go ahead with a non stick pan on the stove. Heat the pan over medium-high heat.
- Transfer your injera batter to a jug. When your pan has heated up, starting from the outside of the pan, pour your batter from a height of about 6 inches, in a circular motion, completely covering the pan.If you need to tilt the pan to cover all of it, do it quickly, as the batter will crisp up fast. But it's preferable not to tilt the pan. It may take you a couple of attempts to get the hang of it.
- At about 30 seconds, you'll start to see air pockets or holes on the surface.. Now, cover the pan with a lid and cook for 1-2 minutes until the edge of the injera is curling up. The sizzling sound will also have subsided quite a bit at this stage.If your batter was on the thinner side, your injera ought to be done at 1 minute. So 1 or 2 minutes (or even 3) will depend on how thick your injera is.
- Using a large, wide spatula, lift the side of the injera and slide onto a plate.Turn the heat off and time to check on our first injera, and adjust the batter, if necessary.If your injera is too soft, sticky or even worse, became a lump on the pan:pour a little of your batter into a blender and add 40 g (¼ cup) rice flour. Blend to a smooth paste, and stir this into the rest of the batter to mix thoroughly.If your injera is too thick or dry:stir in a little water, maybe about 2-4 Tbsp, to get a slightly thinner batter.
- Continue cooking the rest of the injera and stack them on top of each other on the plate.You could reserve ½ cup batter to use as your starter, and store in the fridge for up to 1 week, for your next injera.
- Leave the cooked injera to cool to room temperature, then cover with clingfilm and leave to sit for an hour before serving.The longer you leave the injera, the softer and tastier it will be. A day is perfect, making it a great recipe for when you have guests, as it can be done the day before.The injera can be frozen for up to 3 months (see article above).
- In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.
- Add whichever 2 flours you're using, along with the salt.
- Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter, this time the consistency of thick pancake batter. Again, you may not need all the water.
- Cover with cling film and let stand for 1 hour.
- After an hour, the batter would have increased slightly, give it a stir and pour the hot water, stirring constantly, until you get the thick crêpe batter we mentioned in the traditional method.
- Let stand for 20 minutes, then proceed to cook as above.
Nutrition Facts : Calories 273 kcal, Carbohydrate 56 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 394 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
INJERA
This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time P1DT20m
Yield 14
Number Of Ingredients 5
Steps:
- Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- Stir the batter well and mix in the baking soda.
- Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 32 g, Fat 1.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 27.6 mg, Sugar 1 g
ETHIOPIAN FLAT BREAD (INJERA)
Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!
Provided by PinkCherryBlossom
Categories Yeast Breads
Time 1h40m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
INJERA (ETHIOPIAN TEFF BREAD)
A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time P1DT6m
Yield 2
Number Of Ingredients 6
Steps:
- Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
- Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
- Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
- Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
- Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg
INJERA
Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. It relies on flour made from teff, which is part of the lovegrass family, and produces seeds as tiny as poppy seeds. It is nutrient-dense and gluten-free. Injera is served with stews, both meat-based and vegetarian; a torn-off piece of the flatbread is used to pick up the accompaniments.
Provided by Food Network Kitchen
Time P2DT2h
Yield Sixteen 10-inch rounds of injera
Number Of Ingredients 4
Steps:
- Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera; see Cook's Note.) After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.
- At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.
- Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.
- You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.
ETHIOPIAN HOMEMADE INJERA BREAD RECIPE
Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.
Provided by Sommer Collier
Categories Main Course
Time 36m
Number Of Ingredients 7
Steps:
- In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
- Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.
- Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
- Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate. The stacking also helps steam and soften the Injera sourdough crepes.
- Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Injera with Doro Wat or Mesir Wat, tearing pieces of Injera and using it to pick up the Doro Wat.
Nutrition Facts : ServingSize 1 serving, Calories 227 kcal, Carbohydrate 46 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 1140 mg, Fiber 3 g, Sugar 1 g
INJERA
Injera - Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive.
Provided by Imma
Categories Main
Time 45m
Number Of Ingredients 10
Steps:
- Combine corn flour , sorghum or whole wheat , sugar yeast and water , mix and let it rise for about an hour.
- In Large bowl combine flour , salt, baking powder and sugar
- Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
- Let it rise for about 2 hours
- In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
- Continue adding water, one cup at a time water until the water is completely used up.
- Add water followed by the rest of the ingredients pulse until ingredients are fully blended
- Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
- Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
- Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
- Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished
Nutrition Facts : Calories 238 kcal, Carbohydrate 53 g, Protein 4 g, Sodium 940 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
INJERA BREAD
Provided by Food Network
Time 40m
Yield 18 to 20 pieces
Number Of Ingredients 5
Steps:
- Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.
INJERA (ETHIOPIAN SOUR FLATBREAD)
Steps:
- Repeat until all of the batter is used, spraying the pan with cooking spray as necessary.
Nutrition Facts : Calories 348 kcal, Carbohydrate 71 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 0 g, Sodium 191 mg, Sugar 1 g, Fat 2 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
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AUTHENTIC INJERA (ETHIOPIAN FLATBREAD) - THE DARING GOURMET
From daringgourmet.com
4.7/5 (65)Total Time 96 hrs 20 minsCategory Side DishCalories 146 per serving
- *See blog post for detailed instructions*NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in.
- In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
- In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
- Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.
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5/5 (1)Category BreadCuisine EthiopianTotal Time 25 mins
- Mix the teff and water in a glass container. Leave it somewhere warm to ferment for 12-24 hours. It should develop into a nice bubbly starter pretty quickly.
- Put in a small amount of batter, then turn the skillet around so that it forms a thin pancake (though not as thin as a crepe).
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- Combine one cup of teff flour with one and a half cups of water. Mix well and store in a glass container or a non-reactive container with a tight-fitting lid. Leave to ferment for 3 to 4 days in a warm place.
- Combine 2 cups of dough starter with 5 cups teff flour and add the 2 cups warm water gradually. You may end up using about 1½ (the consistency should be thick but smooth) Mix with a stand mixer on a medium speed for 5 minutes, or mix with your hands.
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5/5 (2)Category Bread, Main CourseCuisine African, EthiopianTotal Time 40 mins
- Injera is a 3 step process: prepare and ferment the batter, create and add a porridge (afsit) and after some more fermentation cook individual injera on a dry skillet
- start by either dissolving the yeast in a little luke-warm water or use a ladleful of your previous injera batter as a started culture
- add the flour and enough water to form a firm batter or wet dough the consistency of mud. The batter needs to be worked for at least 5 minutes, either by hand or using a blender
TRADITIONAL FOOD IN ERITREA - TRIP101
From trip101.com
Estimated Reading Time 6 mins
- Zigni (beef stew) If one dish had to define Eritrean cuisine, Zigni would be it. Rich, meaty and flavorful, this stew is the staple fare of the locals.
- Injera (flatbread) The best way to eat Zigni would be to scoop it up with a piece of Injera! Imagine a thin, round, fluffy pancakes big enough to fit more than six different types of curries!
- Alicha birsen (lentil curry) Vegetarians and vegans need not miss out on the spicy food of Eritrea! Alicha birsen is a lentil curry made with the famous berbere spice mix.
- Pasta. Eritrea has a long history with Italy and the Italian influence is obvious when it comes to the food as well as the architecture of the region.
- Suwa and Mes (traditional beverages) Be sure to try the local alcoholic beverages at Eritrea. Suwa is made by brewing fermented millets and various grains.
- Shiro (chickpea stew) This is another delicious, soul-warming vegetarian option from the Eritrean region. Shiro is a thick, almost paste-like stew made from powdered chickpeas.
- Ga'at (porridge) Ga'at is an easily digestible food made using coarsely ground cornmeal. The meal is hydrated with some water until it thickens, forming something similar to polenta.
- Kitcha Fitfit (bread) Editor's Note: There's no photo available at the time of writing. Typically breakfast food, Kitcha Fitfit is the best way to make use of any leftovers.
- Doro Wat (chicken stew) Photo is only for illustrative purposes. Being one of the most famous African foods, Doro Wat truly deserves to be on the list.
- Coffee. Photo is only for illustrative purposes. You probably reach for your cup of coffee first thing in the morning. Apart from ordering a cup at your favourite cafe or brewing a pot at home, we don’t give coffee a second thought.
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