The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (1)
Ethiopian Injera Flat Bread
NUTRITION · PER SERVING1485M COOK
CAL 8%·PRO 8%
CARBS 27G71% OF CAL
2G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 4G21% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spongy sourdough flatbread made from teff flour with a tangy, slightly fermented flavor. It serves as both bread and edible utensil for scooping stews.
mainethiopianbaked good🍳 skilletdairy freeveganvegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cups teff flour
- 2 cups water
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut or olive oil
At a glance
PER SERVING · TIME 1485M
CAL 8%·PRO 8%
CARBS 27G71% OF CAL
2G FIBER0G ADDED1G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 4G21% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 40m
- Sodium
- 75mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 75MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.