Recipe courtesy of Clayton Sherrod
Recipe courtesy of Clayton Sherrod
Watch how to make this recipe.
Injera Bread
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- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 337
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 940 mg
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 18 to 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 337
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 71 g
- Dietary Fiber
- 3 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 940 mg
Ingredients
Directions
- 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.
