How to Make Injera with All Purpose Flour :: Impatience was the reason for this recipe’s creation. I was simply too impatient and antsy to wait the four hours for the all-purpose flour injera recipe I’d been using for close to 10 years. So, I tried using instant yeast instead of the called-for active yeast, and the rest is history. When I have a craving for Ethiopian food (which is a very regular occurance, seeing as how I love it so), I now know that I can serve it atop a heap of spongey, stretchy injera flatbread without having to wait for the full length fermentation.
Traditionally made with fermented teff flour, authentic Ethiopian injera flatbread is the anchor for so many classic Ethiopian recipes. Today, I’m sharing a quick-fix, shortcut recipe that I developed to honor the lovely classic – and it’s SO great. It’s nice when you’re shorter on time and still want to enjoy the homemade injera experience. Read on for more about how to make injera with all purpose flour.
What is Injera?
Injera is an Ethiopian flatbread made from teff, which is a granular cereal that comes from the Eragrostis tef plant, which is native to Africa. These teff grains boast a mildly nutty, and almost molasses-like flavor. Teff flour is a common substitute for wheat because it is naturally free from gluten and and is generally more nutritious. It is naturally high in protein, dietary fiber, and calcium. For more information about teff flour, see this article.
Injera is made from a fermented teff batter that results in almost crepe-like flatbreads when cooked. The flatbreads are used as the anchoring base for many Ethiopian dishes, such as this Doro Wat. Standing in for utensils and flatware, injera allows diners to enjoy eating their meals with their hands. Tearing the bread in pieces and using it to scoop up food is a quintessentially Ethiopian style of dining, and makes for a truly enjoyable experience in which you can feel both present and totally connected to the food.
Why do I love Injera so much?
This has got to be one of my favorite – most truly essential – recipes that I’ve ever shared here on MKL. It’s one of those recipes that left its mark on me the first time I made it, leaving me feeling so proud and tall in all my barefooted kitchen learning that day. It’s so much easier to make than maybe you think it will be. It’s fast and lovely and a wonder of a thing, this injera flatbread.
It’s coolness comes from a few places, but maybe mostly due to how unique it is, texturally speaking. It’s this truly odd thing, this bubbling, spongey pancake-like bread that really knows no equal so far as I can tell. How great is that? To me, the simple truth that injera takes up a space in the food world all its own is something to celebrate. And just know that, even though this recipe is a “quick fix” sort of thing, I am celebrating the traditional version with all my might over here.
How to Make Injera with All Purpose Flour
This recipe is simple, straightforward, and quick to pull off. As I mentioned previously, I developed this recipe for all purpose flour injera as a way to make it “a la minute” or, right when I want it. The fact acting instant yeast makes this possible.
INGREDIENTS for How to Make Injera with All Purpose Flour
- 1 cup warm water (about 105 degrees F)
- 1 (1 ¼ ounce packet instant yeast)
- 3 cups all purpose flour
- 1 teaspoon kosher salt
How to Make Injera with All Purpose Flour FAQ
How do you store injera?
Your fresh injera will keep nicely in the fridge for up to two days (maybe you can get away with three). Just ensure that they’re covered completely – I suggest wrapping them snugly with plastic cling wrap.
What does injera taste like?
Injera tastes like yeasted crepes. When made with the more authentic teff flour, it tastes nuttier, with greater depth of flavor. That’s what’s missing in this recipe today. But to mimic some of that, you could add a heaping teaspoon of molasses to the matter after its fast rise. This will deepen the color and flavor of the injera, getting it even closer to the read deal.
How do you reheat homemade injera?
To reheat your injera from cold, you can simply set the injera on the countertop and let it gently rise up to room temperature. To reheat injera from frozen, put it in the fridge overnight to thaw, and then set it on the counter or in a room temperature location and let it come up to temperature gradually. You can warm the room temp injera up by microwaving them in a stack, loosely covered in damp paper towels (like tortillas) for about 20 seconds on a reduced power level.
Can you freeze homemade injera?
Homemade injera will freeze for up to two months if covered and well-wrapped. Cling wrap and then freezer-safe bags work well together to ensure the delicate flatbreads aren’t tarnished by the cold air. See above for reheating instructions.
My method for How to Make Injera with All Purpose Flour
- Pour the warm water into a large bowl and sprinkle with the yeast.
- Sift the flour into the bowl and whisk until your batter is nice and smooth. Cover the bowl (plastic wrap or a clean kitchen towel) and allow the batter to sit for 10 minutes.
- Add the salt and stir to combine.
- To make the individual injera flatbreads, place a large lidded nonstick skillet over medium heat. When it’s hot, ladle some (I start with about 1/2 cup) of the batter into the pan (as you would pancakes) and then swirl the pan in circular motions to create a thin, even coating (like crepes). You can make them as large or small as you like – up to you. Also, it’s okay if they’re not perfectly round.
- Put the lid on the pan and let the injera cook through. It will bubble up and peel away from the pan easily when it’s done. No flipping required. Repeat with the remaining batter, stirring the batter in between flatbreads. I pile them on top of each other, which keeps them soft and warm.
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PrintHow to Make Injera with All Purpose Flour (Instant Homemade Injera Recipe)
A quick and simple way to prepare Ethiopian injera (flatbreads) using all purpose flour, instead of the traditional teff flour. By using instant yeast, we can prepare these much faster than if we used active dry yeast, which requires a multi-hour fermentation.Â
- Yield: Varies depending on how large or small your breads are
Ingredients
- 1 cup warm water (about 105 degrees F)
- 1 (1 1/4 ounce packet fast-acting instant yeast)
- 3 cups all purpose flour
- 1 teaspoon kosher salt
Instructions
- Pour the warm water into a large bowl and sprinkle with the yeast.Â
- Sift the flour into the bowl, and add 1.5 cups of water and whisk until your batter is nice and smooth. Cover the bowl (plastic wrap or a clean kitchen towel) and allow the batter to sit for 10 minutes.
- Add the salt and stir to combine.
- To make the individual injera flatbreads, place a large lidded nonstick skillet over medium heat. When it’s hot, ladle some (I start with about 1/2 cup) of the batter into the pan (as you would pancakes) and then swirl the pan in circular motions to create a thin, even coating (like crepes). You can make them as large or small as you like – up to you. Also, it’s okay if they’re not perfectly round.
- Put the lid on the pan and let the injera cook through. It will bubble up and peel away from the pan easily when it’s done. No flipping required. Repeat with the remaining batter, stirring the batter in between flatbreads. I pile them on top of each other, which keeps them soft and warm.Â
Notes
To store your injera, cool them completely and wrap with plastic until ready to serve. They may be stored overnight an dup to two days in the fridge, but be sure to bring them fully to room temperature before serving.
