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Injera: Ethiopian Sourdough Flatbread With Spiced Stew [Vegan]

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Ethiopians have food figured out. That's the truth. What's not to love? You make some amazing, magical spongy bread, top it with all kinds of spicy multi-colored vegan food, and eat it with your hands. Point for the dishwasher right there. It's fun, social, different, and, really, just plain cool. So get some of your buddies over, lay out a big ol' plate covered in spicy delectables, and go for it. Enjoy this communal meal.

Injera: Ethiopian Sourdough Flatbread With Spiced Stew [Vegan]


For the Sourdough Injera:

  • 2 cups active starter
  • 2 cups whole wheat flour
  • 2 cups teff flour
  • 5 cups water
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

For the Ethiopian Berbere Spices:

  • Chili powder
  • Sweet paprika
  • Salt
  • Ground coriander
  • Powdered ginger
  • Cardamom
  • Powdered cumin
  • Ground cloves
  • Ground allspice
  • Ground nutmeg
  • Fenugreek

For the Shiro:

  • 1 medium onion, chopped
  • 1/2 cup canola oil
  • 3 tablespoons tomato paste
  • 2 1/2 cups water
  • 3/4 cup chickpea flour
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • Sea salt to taste


To Make the Sourdough Injera:

  1. Mix the first four ingredients together well and let sit for at least 24 hours (85°F in this case). Mix occasionally.
  2. When you’re close to cooking it, add the salt and baking powder. This will help season and leaven the bread.
  3. Heat a 10-inch skillet over medium heat and add 3/4 cup of the batter at a time. Cook under cover for approximately 5 minutes until cooked through. This is basically like cooking crepes.
  4. Stack each bread together on a plate covered with a towel until you’re finished. The finished product should be placed underneath your various sides and the remainder served alongside them.

To Make the Shiro:

  1. Saute the onions in a bit of olive oil until nearly brown. Then add the oil and stir until hot (not burned!).
  2. Add the paste and water and stir together.
  3. Now mix in the flour and whisk whisk whisk. Try to eliminate all lumps. Add a dash of garlic powder, ginger, and salt when it’s all mixed.
  4. Simmer until thickened.
  5. Adjust to your tastes. You may also choose to add berbere to it or mix in some beans or protein like tofu, tempeh, or seitan.





Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!



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1 Years Ago

if you want to make best injera visit https://injerareview.com/


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