Quick Injera Recipe with Wheat Flour

Traditionally, injera bread takes days to make. I wanted a fast version though for nights when I simply hadn’t been able to plan ahead enough to make injera properly. Although this recipe doesn’t have the classic sourdough flavor, the texture is relatively similar and the flavor goes well with most Ethiopian dishes.

Fast Injera Bread


  • 2 cups whole wheat flour (oat flour would be an acceptable substitute, as would teff flour, of course)
  • 2 tsp baking soda
  • 1/2 tsp Himalayan pink sea salt
  • 2 3/4 cups club soda/seltzer water/mineral water (your choice, all work fine)
  • 3 tbsp white vinegar


  1. Mix together the wheat flour, baking soda, and sea salt in a large mixing bowl.
  2. Add the club soda and white vinegar, and stir well until no clumps remain. The resulting batter will be very thin.
  3. Heat a 10" pan over medium heat and grease with oil.
  4. Pour 1/3 of a cup of the batter into the heated pan and swirl around until the batter has spread out (do this similar to the way you would make crepes). Cover the pan and watch.
  5. When the dough starts pulling away from the pan (about 90 second to 2 minutes), remove the injeera bread and place on a plate.
  6. Serve with your favorite wot(s).
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