SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/no-knead-ethiopian-style-spiced-flatbread
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
No-Knead Ethiopian-Style Spiced Flatbread
Get the complex flavors of berbere-spiced Ethiopian bread without the traditional sourdough starter or any kneading. This accessible version uses baking powder and a simple batter technique.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons berbere spice blend (or substitute: 1 tbsp paprika + 1 tsp cayenne + 1 tsp ground ginger)
- 2 cups warm water
- 1 tablespoon honey or sugar
- 2 tablespoons vegetable oil
Preparation
Traditional injera requires days of fermentation and a specific type of flour. This recipe captures the spirit of Ethiopian flatbread with its distinctive spicing and spongy texture, but uses a no-knead batter method anyone can master.
Making the Batter
- In a large bowl, whisk together the flour, baking powder, salt, and berbere spice blend.
- Add the warm water, honey, and 1 tablespoon of the oil. Whisk until you have a smooth, thin batter similar to pancake batter.
- Let the batter rest for 15 minutes while you heat your pan.
Cooking the Flatbreads
- Heat a non-stick skillet or crepe pan over medium heat. Lightly oil with a paper towel dipped in the remaining oil.
- Pour about 1/3 cup of batter into the center of the pan and quickly swirl to spread it thin.
- Cook for 2-3 minutes until bubbles form across the surface and the edges lift easily. Do not flip—cook only one side.
- Remove to a plate and cover with a clean towel. Repeat with remaining batter.
Serving suggestion: Use these flatbreads to scoop up stews, curries, or any saucy dish. They're also excellent with scrambled eggs or as a wrap.
