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Injera Bread

By Chef Clayton Sherrod


Difficulty: Medium

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 20


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


Combine all dry 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.