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.

How to Make Injera with All Purpose Flour (Fast and Easy Instant Homemade Injera Recipe)

How to Make Injera with All Purpose Flour (Instant Homemade Injera Recipe)

Print 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.

Author: Lauren McDuffie
Yield: Varies depending on how large or small your breads are

Ingredients

Units Scale

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

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Instructions

Pour the warm water into a large bowl and sprinkle with the yeast.
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.

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.

Find it online: https://mykitchenlittle.com/2023/11/28/how-to-make-injera-with-all-purpose-flour/