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making injera

Yeast-Based Injera, Lahoh etc

Course any time
Cuisine African, ethiopian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1/2 kilo injera or buckwheat, millet, barley or any flour, including wheat
  • 1 tsp instant dry yeast, a dollop of fresh yeast, or a teacup full of pre-prepared sourdough culture
  • 1/2 tsp salt
  • water


  • dissolve the fresh or dry yeast in a little water, or put a cupful of sourdough culture in a large bowl
  • add the flour in a bowl and enough water to create a thick batter or thin dough, the consistency of wet mud-clay. Work this dough with your hands or a blender for at least 10 minutes.
  • Now add enough water to make a batter the consistency of cream: slightly thickeer than crepe batter, but trhinner than pancake.
  • cover with a cloth or cling film and let stand in a warm place for half an hour or until the mixture has swelled and produced lots of bubbles
  • avoid stirring or agitating or you won't get your holes.
  • make the pancakes: no oil is used. Ladle the mix onto a just cold or warm non-stick pan or crepe maker in a spiral from the outside towards the centre. Turn up the heat to medium high (200c if using the crepe maker). When you have 80% of the holes formed cover witha lid to steam for 45 seconds. The crepe is ready wwhen the sides curl and you can easily unstick it from the pan with a spatula
  • North African breads are cooked on one side only. Blinis can be flipped over to brown both sides- or not
  • enjoy with your favourite accompaniments and toppings