2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well)
1 cup unbleached white flour
½ teaspoon baking soda
2½ cups club soda
Live Well Tips
This soft, spongy flatbread is used as a utensil to scoop up stew or vegetables.
This is made with teff flour, a grain grown in Ethiopia.
Buckwheat or whole wheat flour can be used instead of teff flour.
The club soda adds bubbles, similar to a sour-bread.
Wash hands with soap and water.
Combine flour and baking soda in a large bowl. Add club soda; stir well to form a thin batter, similar to thin pancake batter.
Heat a 10- or 12-inch non-stick pan to high (a griddle can also be used). Brush lightly with oil.
Using a large cup or ladle, pour ¼ cup of batter into pan. Beginning on the outside of the pan, pour the batter out in a circle around the edges until the center is filled. Quickly tilt the griddle back and forth to fill in any holes and to spread thinly and evenly (similar to making crepes).
Cook for 2 to 3 minutes until the surface is spongy and filled with tiny air bubbles. The edges will begin to curl when ready. Do not flip the bread. Instead, slide it off the griddle or out of the pan onto a large plate.
Arrange the cooked injera around the outside edges of a large plate or platter so that the centers overlap. Serve immediately with a meat or vegetable stew placed in the middle of the platter.
Cook Together! Making Recipe with Kids
This recipe has only four ingredients and takes less than 10 minutes. It’s a great way to introduce new types of grains to your child! If your kiddo has a gluten intolerance, use 2 cups teff flour and 1 cup rice flour to make it gluten free.
Gather ingredients and equipment
Mix together ingredients
Measure and place all ingredients into bowl
Arrange cooked injera on plate
Pour batter into hot pan in circles, starting from the outside of the pan.
Washington State SNAP & SNAP-Ed, all rights reserved. This material was funded by USDA’s Supplemental Nutrition Assistance Program-SNAP.
In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), religious creed, disability, age, political beliefs, or reprisal or retaliation for prior civil rights activity.
Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the agency (state or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.
To file a program discrimination complaint, a Complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at: https://www.usda.gov/sites/default/files/documents/ad-3027.pdf, from any USDA office, by calling (833) 620-1071, or by writing a letter addressed to USDA. The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation. The completed AD-3027 form or letter must be submitted to:
Food and Nutrition Service, USDA
1320 Braddock Place, Room 334
Alexandria, VA 22314