Ethiopian Injera

Ethiopian Cabbage & Vegetables served with Injera

Injera

I love the idea of a flatbread with a curry or stew and injera is the traditional Ethiopian flatbread or crêpe enjoyed with most dishes. While the idea of a three-day fermentation of the batter is ideal, the reality is most of us don’t always have that amount of time, so I’ve recreated injera my way with buckwheat flour and a touch of apple-cider vinegar to give the slightly soured fermented flavour without the wait time.

Makes: 8 injera

GF, V

=R1=

Ethiopian Cabbage & Vegetables

This dish is simple and heartwarming to enjoy as part of a shared Ethiopian-inspired meal. While it’s delicious eaten fresh, the flavours infuse really nicely overnight, making it even more delightful. If you don’t have an Ethiopian stew to eat with it, some spicy cooked lentils in a wrap would make the most delicious and nourishing lunch with an Ethiopian twist.

Serves: 6–8

GF, V, VG

=R2=

Ethiopian Cabbage & Vegetables served with Injera

By: Jacqueline Alwill

The perfect shared Ethiopian-inspired meal that’s delicious eaten fresh, and the flavours infuse really nicely overnight, making it even more delightful the next day.


Servings

Prep time

Cook time

Recipe


Ingredients

  • ½ cup buckwheat flour
  • ½ cup plant-based milk
  • 2 eggs
  • 1 tsp baking powder
  • 1 tbsp apple-cider vinegar
  • Pinch sea salt
  • Coconut or extra-virgin olive oil, for frying

Method


  • Whisk together ingredients in bowl, and allow to sit for 10 mins. Heat large frying pan on medium—high heat, drizzle with a touch of coconut or extra-virgin olive oil.
  • Pour small portion of batter into middle of pan, tip pan to spread batter around and create thin pancake. Cook 90 secs on one side, flip and cook a further 20 secs or so on the other, transfer to plate, cover and repeat with remaining batter.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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