Millet Injera Bread

    1 day 20 minutes

    A fried flat bread made from yeast, millet flour, water and bicarb soda. It's very easy to make and well worth the time. Ethiopian flat bread is nice served with stews.

    33 people made this

    Serves: 14 

    • 1 tablespoon dried active baking yeast
    • 5 cups warm water (45 degrees C)
    • 600g finely ground millet flour
    • 1/4 teaspoon bicarb soda

    Preparation:10min  ›  Cook:10min  ›  Extra time:1day resting  ›  Ready in:1day20min 

    1. Dissolve yeast in 60ml of the water. Allow to proof then add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
    2. Stir the batter well and mix in the baking soda.
    3. Heat a large non-stick frying pan over medium heat. Pour about 1/3 cup of the batter into the frypan, turning to cover the bottom of the frypan evenly. Cover the frypan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

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    Reviews in English (35)


    Something else. I followed this recipe to a T . I wanted to make a couple breads that night so I took some of the batter out and added an egg, about 1/2 tsp bicarb and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads.  -  14 Jul 2008


    Loved this recipe. This bread is not intended to be eaten alone. Injera is used to pick up your food. The spongy bread takes on the flavour of the food you are eating. Try it with Atar Allecha or Ginger veggies! I will hold onto this recipe!  -  14 Jul 2008


    Corrected first step.  -  14 Jul 2008