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  • 250 ml cake flour
  • 250 ml rice flour
  • 2 t instant yeast
  • 1 l lukewarm water
  • a little oil, for brushing

Cooking Instructions

Combine the dry and wet ingredients, except for the oil, and mix to form a pancake-like batter. Set aside for at least one hour.

Heat a nonstick pan, then brush with a little oil and pour in a small amount of batter, swirling to coat the base of the pan.

Remove when bubbles start to form on the top surface and the injera is cooked through. Do not turn over.


TASTE's take

This Ethiopian sourdough flatbread is traditionally made with tef flour and the batter is allowed to ferment for several days. Amsale, of Abisinya restaurant in Johannesburg, makes a modern version that uses yeast and is ready almost immediately. Since tef flour is very hard to find in South Africa, Amsale uses a combination of rice and cake flour.

Serve with Ethiopian chicken wot

Amsale Debela of Abisinya Recipe by: Amsale Debela of Abisinya
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