Welcome to my Injera (እንጀራ)  Ethiopian Flatbread page

Teff Injera ጤፍ እንጀራ 100% teff flour

Barley injera የገብስ እንጀራ 100% barley flour

Baking Injera እንጀራ

Since there is no substitute for practice and experience, please don't expect a perfect injera at your first attempt.

"Prictice Makes Perfect"

እውነቱን ለመናገር፡ የትም አገር ቢኖሩ፡ እንጀራ መጋገር ይህንን ያህል ከባድ አይደለም።

ጊዜ ወስዶ፡ የእርሾውንና የአብሲቱን ሁኔታ ማስተዋል ማጤንና ደጋግሞ መሞከር እንጂ። 

"ፍላጎቱ ካለ በሰማይ መንገድ አለ"


It’s not that difficult to bake injera!

What is necessary is good technique, which doesn’t require a skill so much as patience and time.


Once you understand the basics of creating that perfect injera, you're well on your way to wowing yourself and your family or friends with delicious fresh out of the pan injera not to mention that perfect Kategna (ቃተኛ).


The art of injera baking involves a few easy steps to guarantee authenticity: 

  • Start with a little bit irsho እርሾ (wild yeast). 
  • Leave it to ferment for a few days. 
  • Prepare absit አብሲት (a little porridge made from the fermented mix). 
  • Wait patiently for a while. 
  • Do not panic, when your wild yeast acts up. 
  • Abracadabra - injera!


There is a persistent rumor among the Ethiopian Diaspora that some habesha ladies (የሐበሻ ሴቶች) (informal name for Ethiopian women) are not forthcoming with their injera recipe.


Coming to our defense, when it comes to baking authentic injera, there is no recipe as such.



We’re talking about using natural yeast እርሾ here. Some days it feels like you’re at the mercy of the mighty wild yeast, which has a mind of its own. Trust me, I know these things!


Something as slight as the weather changing or a container change can affect the results.


I had even heard from people [እትየ የመንዝ ወርቅ - እንጀራ ጋጋሬ] that a slight negative energy of people around could create an impact as well.

A bit far-fetched?  Maybe!

If you manage to make those finicky wild yeast አርሾ bacteria called Saccharomyces cerevisiae (scientific name) alive and happy, they will pay the favor by making a vigorous air bubbles in your dough ሊጥ as shown on dysplay.


You got to pay attention or face the consequence of flat injeras or breads, which is not fun at all.

Some helpful tips . . .  

  • When it comes to food, authenticity doesn't always translates delicious, with the exception of baking teff injera   (ጤፍ እንጀራ)(Ethiopian flat-bread).
  • You definitely need to ditch the pancake mix – we all love our mixes, but it does not work here.
  • It's very important to feed the dough - mix by adding flour; lest the wild yeast dies.
  • Need to keep the temperature of your dough - mix  (ሊጥ) stable.
  • There is a reason why you need to raise your hand way up in the air to make the circular motions on the pan and cover the pan.
  • It's good to experiment when dealing with baking with different types of grain flour to make better injera.

        Good luck!

Baking Gourmet Injera        ጎርሜ እንጀራ 


The aroma of fresh baked injera has that feeling of being home.

Thus the saying, "Home is not a place…it’s a feeling".


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