Comments on: Injera – Ethiopian Sourdough Flatbread

By: Patty

Patty — Tue, 08 Jun 2010 01:53:23 +0000

I was so excited to find this recipe – thank you so much for sharing. I tried making some years ago based loosely on the only recipe I could find online and in English… nothing as lovely as what you made.

Looking forward to making some good authentic injera the next time I get my hands on some teff – now if only I could find it here in Mexico!

By: David K

David K — Sat, 01 May 2010 20:41:08 +0000

Just finished my first batch of Injera. I started with using “Mary’s” starter from scratch formula using the 7 day time period, then used the method using self rising flour as described in the starter recipe. I then used the cooking method described above. I intend to make a 100% teff next time. The flavor and characteristics of this batch (50% wheat flour) was nice and sour with good spongy texture. Well worth the time and effort. Will report back on the 100% teff variation soon. Thanks for providing the above information!

By: Judith

Judith — Mon, 08 Mar 2010 14:50:05 +0000

I just found this post, and am eager to try it. However, the people with whom I want to share it are Celiac sufferers, and therefore cannot tolerate gluten in any amount. I notice that the starter recipe you recommend does contain all-purpose flour, which contains a good bit of gluten. Can you recommend another starter recipe that doesn’t contain glutenous flour(s), or should I just do teff for the entire amount instead of mixing it with AP flour in the original starter batch?

By: Cynthia

Cynthia — Sun, 15 Nov 2009 15:33:51 +0000

Thanks so much for this recipe! I have been trying recipe after recipe trying to get my injera right, and it’s never worked. I suspect it’s because the recipes inadvertently leave out some really important things (some of them didn’t even say how high the heat should be, or only gave vague references to how long to cook the injera). This recipe looks much more complete. I’m trying it tonight! I think this might be the one!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Fri, 26 Jun 2009 14:34:01 +0000

Beautiful pattern on the bread! It almost looks like those wrought iron patterns, only spongy and no doubt tastier.

By: Cheryl

Cheryl — Fri, 05 Jun 2009 02:44:56 +0000

great recipe! I have to try it.

By: Maya

Maya — Fri, 15 May 2009 11:17:15 +0000

My friend Sam used to make injera on a weekly basis….I never did learn how to make it as it would have come in handy now that I have moved.

By: YeastSpotting May 15, 2009 | Wild Yeast

YeastSpotting May 15, 2009 | Wild Yeast — Fri, 15 May 2009 07:02:49 +0000

[...] Injera – Ethiopian Sourdough Flatbread [...]

By: Susan/Wild Yeast

Susan/Wild Yeast — Thu, 14 May 2009 06:16:16 +0000

Ethiopian food is one of my favorites and I just got some teff flour. Injera here I come. I’m really hoping I will get the Virgin Mary on mine.

By: Margie

Margie — Thu, 14 May 2009 00:27:05 +0000

beautiful photo…and I’ll bet the bread was (is) fantastic. I’m going to be trying my hand at this bread.