Injera (ethiopian Spiced Chickpea Pancakes)

Injera is a traditional Ethiopian flatbread that is slightly sour and spongy, perfect for soaking up the flavors of stews and sauces. This recipe adds a delicious twist by incorporating chickpea flour and a blend of Ethiopian spices.

Injera (ethiopian Spiced Chickpea Pancakes)

Ingredients

  • 2 cups chickpea flour
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon Ethiopian spice blend
  • Oil for cooking

Instructions

  1. In a large mixing bowl, combine the chickpea flour, water, salt, baking soda, and Ethiopian spice blend. Whisk until smooth and well combined.
  2. Let the batter rest for 10 minutes to allow the flavors to meld.
  3. Heat a non-stick skillet or griddle over medium heat and lightly oil the surface.
  4. Pour a ladleful of the batter onto the skillet and spread it out into a thin, even circle.
  5. Cook for 2-3 minutes until bubbles form on the surface and the edges start to lift. Flip and cook for another 1-2 minutes until lightly golden brown.
  6. Repeat with the remaining batter, adding more oil to the skillet as needed.
  7. Transfer the injera to a plate and cover with a clean kitchen towel to keep warm.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
5g
Fat
3g

Supplies

Mixing bowl Whisk Non-stick skillet or griddle Ladle Plate Kitchen towel

Tools

Stovetop

Serving suggestions

Serve the injera with your favorite Ethiopian stews such as Doro Wat or Misir Wat.

Tips & tricks

For an authentic touch, use a large, round injera pan or a traditional mitad (clay plate) for cooking.

Cost

$5