Injera Bread Recipe by Chef Clayton Sherrod

Level: Moderate

Time: 40 MINUTES

0 ratings


  • 2 lbs self-rising flour
  • 1/2 lb whole wheat plain flour
  • 1 teaspoon baking powder
  • salt, pinch
  • 16 oz soda water


Combine all ingredients, and then add water. Mix to a smooth thin batter. Heat a large non-stick skillet. Ladle enough batter from the bowl to cover the bottom of the skillet, tilting the skillet to cover base evenly, then set back on heat. When small holes appear on the surface remove injera bread. Cooked only on one side. Makes about 18-20 pieces.

Injera Bread


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen