Ethiopian Homemade Injera Bread Recipe: Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.

Ethiopian Recipes (at Home)

Sometimes I wonder why certain cities have large specified cultural communities within them. What caused so many immigrants from a particular country to gravitate toward one US city? Was there a person who settled there first then invited their friends and family to follow? Or did it have something to do with the climate and agriculture?

I may not be sure about the “whys” of this occurrence, but it does make eating around the United States very interesting. There are certain cities we travel to, knowing we will get fantastic Vietnamese, Korean, Indian, or Ethiopian cuisine and we look forward to those meals more than any other attraction or activity.

Several major American cities have large Ethiopian populations with amazing restaurants and markets throughout. Washington D.C., New York, Chicago, Atlanta, and Dallas are among the largest.

When we visit family in Dallas, we always gorge ourselves on Ethiopian recipes because we know we may not enjoy this exciting and complex cuisine again for a long time. That is, unless I decide to make it at home.

Ethiopian Recipes Often Found At Restaurants

A classic Ethiopian platter that you receive in a restaurant, is full of possibilities. There are so many bold and intriguing Ethiopian recipes it’s a little hard to nail it down the best.

I can tell you, a family-size Ethiopian “Queen’s Platter” usually consists of:

• 1-2 meat stews, made of chicken, beef, or lamb (Often shredded, chopped, or even serve raw like tartare.)
• 1-2 lentil/legume dishes, such as Misir Wat
• 1-2 cooked vegetables, including mixed vegetable stews and collard greens
• 1 raw vegetable dish, usually simple lettuce or tomato-based salad, often with raw spicy chiles
• and Ayib, fresh Ethiopian cheese

EASY Homemade Injera Recipe (Ethiopian Bread)

As we don’t have Ethiopian markets in Asheville, NC, my Ethiopian recipes have had to be tweaked quite a bit.

I made quite a few adjustments to the Injera Bread Recipe to make it easier for home-cooks to not only find the ingredients, but also make it quickly.

These sourdough crepes are traditionally made with teff flour and fermented for several days before cooking. With our busy schedule, I don’t start anything 3-5 days before I plan to eat it, so this had to be addressed.

After several test runs, I ended up using a mix of standard all-purpose flour and buckwheat flour for texture and color. Then added a hefty dose of club soda and vinegar to create the fermented sourdough flavor.

The results were fantastic! Our Easy Ethiopian Bread is not only quick and easy to make in any nonstick skillet, but it’s also tender, rollable, and undoubtedly sour… With absolutely no wait time.