Recipe courtesy of Clayton Sherrod

Injera Bread

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 18 to 20 pieces
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2 pounds self-rising flour

1/2 pound whole-wheat plain flour

1 teaspoon baking powder

Pinch salt

16 ounces soda water


  1. 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.