African Breads

Injera

Google AI

Injera is a spongy, sour, fermented flatbread that is a staple food in Ethiopia and Eritrea, serving as both a plate and an eating utensil for scooping up stews (wats). Traditionally made from teff flour, it has a unique texture with characteristic "eyes" from fermentation, and is used to soak up the flavors of the dishes served on top. While 100% teff injera is gluten-free, many recipes mix teff with other flours like barley or wheat for a milder flavor and lower cost.

Chapati (East African Bread)

by Auntie Jan Food

"This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making."

Kenyan Chapati (Kenyan Flatbread)

by Kiano Moju 19/1/26 serious eats

I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.

Picnic Bread (From South Africa)

by Zurie Food

"This is the perfect road food, fisherman's lunch, school lunch bread, breakfast ... I can't be without this recipe, given to me long ago by a friend. It definitely does not need butter -- just slice and eat. Please note that this does not pretend to be a low-fat recipe! It is meant for long days away from home, when one slice means sustenance."

Kenyan Chapati (Kenyan Flatbread)

by Kiano Moju 19/1/26 serious eats

I've been honing the art of making chapati—the soft unleavened savory flatbread commonly served alongside meals in several East African nations—since my childhood in Kenya and I’ve been fortunate to pick up many tips and tricks from various family members along the way. The cooking process for chapati is relatively simple in theory: A one-bowl dough is mixed by hand, rested briefly, rolled, shaped, and cooked for just a few minutes on the stovetop. But I know from experience that it can take a bit of practice to nail the right technique to get this unleavened savory flatbread pillowy-soft and filled with flaky layers.

Most Kenyan families cook chapati a couple of times a week for supper. My grandmother makes the best chapati I've ever had, and after years of practice, I've come up with a method that allows me to replicate my grandmother's version every time. I typically make it at least once a month to keep my skills sharp and with the tips and recipe I'm sharing here, you can learn the art of making the best chapati too.

South African "vetkoek" (Bread Machine Recipe)

by Ant5291 Food

"Very traditional 'deep-fried breadrolls'; sounds weird but unbelievably good. We grew up with these at least once a week: either filled with curried 'mince' (ground beef) (these we called curry bunnies); or just halved and spread with butter and preserves or syrup. Yumm."

Honey Bread from Ethiopia - Yermarina Yewotet Dabo

by Baby Kato Food

"This is a recipe from the web that I found for use in ZWT 7 - for our trip to Africa. I haven't tried it, but it sounds delicious. This bread is traditionally served with butter and honey."