African Breads
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Injera
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)
"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)
"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)
"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
"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."
Ethiopian Honey Yeast Bread
Next time I will have to almost double the amount of spices as I could not detect much flavor in this. The bread was delicious nevertheless fresh out of the oven. I would treat this more as a bread to serve with a main dish as opposed to bread with jam and butter.
Chapatis (Indian or Kenyan Wholewheat Flatbread)
"This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!"
In the Land of Loaves and Fishes
Most tourists travel to the Galilee Valley in northern Israel to visit sites that feature prominently in the New Testament. The miracle of the loaves and fishes, for example, was said to have occurred at Tabgha up the coast from Tiberias on the Sea of Galilee. The proliferation of giant tour buses and convention-style breakfast buffets in the larger seaside hotels confirms this.
Though looking across the Sea of Galilee to the Golan Heights at sunset provides a more current view of history, I had traveled to northern Israel to learn a bit about Palestinian cooking with the help of Reem Kassis, author of “The Palestinian Table.”
Banana Bread (from Africa!)
"this is an unusual banana bread recipe in that it uses a solid rather than liquid fat (ie. butter not oil), unlike most quickbread recipes, and is made more like cookies are. the result is very delicious, though - a super-light, slightly rich, moist bread. the recipe comes from an African cookbook."
Injera (African [ Ethiopian] Flat Bread)
"This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple."
South African Seed Bread
This bread gets like 10 stars for flavor but not so much for appearance so it still works out for me as a 5 star...I tagged this playing "I Recommend" and was told by Karen Elizabeth not to expect much of a rise...between that warning and my own knowledge of my abilities Template:Or rather lack there of ;) , I decided to embrace the notion of a flat bread and placed my dough mixture right on a coconut buttered cookie sheet where it didn't rise as much as spread...I got a HUGE lovely loaf with a delicious buttery crunch to it...I sliced it into a gazillion slices and then the appearance didn't matter much (besides at the rate it was being gobbled no-one but me seem to notice that it was so flattish)- we have enjoyed it at every type of meal/snack & at every time of day (breakie, lunch, dinner and after midnite)...super good oven toasted too & if you want a real "slice-o-heaven" smear a little almond butter on it :) :) :)...about the only thing I did different than the stated instructions (besides the cookie sheet) was that I ground some of the oats and sunflower seeds- Template:I just like extra textures...really a must try for a seed/nut lover- THANKS so much for the recipe share:) YUMMY!!
Injera Bread
"This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here the combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. ** Found on an African cuisine website for ZWT 4.**"
African Samosa Bread
"This is an unusual ABM recipe that has spices, ground beef and onion mixed right into the bread. From the bread machine list on Yahoo."
Injera (Ethiopian Flatbread)
"This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew."
Akara (Nigerian Black-Eyed Pea Fritters)
by Ozoz Sokoh 19/3/25 serious eats
In Nigeria, akara―a golden fritter made from a seasoned batter of blended black-eyed peas―is part of a quintessential Saturday breakfast, sandwiched between slices of soft white bread and served with a steaming mug of tea, coffee, or hot chocolate, or served alongside bowls of porridge. Made at home or purchased from street vendors, it’s pleasantly crunchy on the outside and pillowy soft within.
You’ll find other types of akara across West Africa, and in the diaspora. In Brazil, it’s known as acarajé, where it arrived at the start of the transatlantic slave trade centuries ago. Acarajé most closely resembles a type of Nigerian akara known as akara Ijesha; both fritters have a super crunchy exterior, incorporate seafood, and are fried in palm oil. Akara Ijesha adds shrimp or prawns to the batter, while acarajé fritters are usually sliced open, stuffed with the crustaceans, and topped with a nut paste and salsa.
Cumin Braai Bread
"Braii is the name for a traditional South African barbecue, where this flavorful bread would be served as part of an elaborate feast including grilled meat, salads and ginger beer. Another great recipe from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time includes rising time."
WEST AFRICAN BREAD RECIPES
This video demonstrates how to bake a soft and fluffy brown bread. The baker shares their unique recipe, which includes ingredients like vitamin C powder and natural yogurt to achieve a light and airy texture. The video walks viewers through the process, from mixing the dough to shaping and baking the bread.
Nigerian AGEGE BREAD Recipe | NIGERIAN BUTTER BREAD | EASY STEP BY STEP
by Queenvarieties Channel 23/7/19 YouTube
LEARN HOW TO MAKE Nigerian AGEGE BREAD Recipe: NIGERIAN BUTTER BREAD | EASY STEP BY STEP GUIDE FOR BEGINNERS. A NIGERIAN BREAD RECIPE INSPIRED BY NANAABA’S KITCHEN, DISCOVER how to make the Best Ghanaian butter bread | Easy Step by step guide to most loved bread.
African bread recipe/Ghana tea bread/how to prepare bread at home
by Exhibiting Mummy's Recipes 5/10/24 YouTube
There’s an absolute pure joy when you wake up to freshly baked homemade bread! My absolute favorite bread is the Ghana tea bread, the process in making this is an easy one. No machine needed you just need very few ingredients and right measurements and you are good to go!
How to Make Delicious African Chapati | Burundian Flatbread Recipe
by ChainBaker 30/10/21 YouTube
It is debatable where chapati originate from, but regardless of the origin, those little flaky flatbreads are a perfect accompaniment to a hearty stew. It was Burundi’s turn in the Baking World Tour and this was the perfect recipe for it. Finding unique breads in eastern, western, and southern African countries is difficult as other starches are more common than wheat-based ones. Although flatbreads like chapati are popular all over the place.
The bread is super simple as it only contains flour, salt, oil, and milk (water can be used instead). The flaky texture is achieved by rolling the dough thin and brushing it with oil, then rolling up, twisting, and rolling out flat again. This may be the simplest and most convenient way to get those nice layers.
How to Make South African Fried Bread | Easy Vetkoek Recipe
by Micaela's Kitchen 6/7/25 YouTube
Learn to make Vetkoek, a South African fried bread, in this cooking tutorial. The presenter demonstrates the entire process, from mixing the yeast dough to deep-frying and filling the finished product. Various filling suggestions are also provided.
Cooking Organic Bread for the Most United African Village Family+Stunning Dream House Progress
quick and easy sweet potato and egg recipe .
The Softest Layered Chapati Ever!! | East African Flat Bread Recipe | Roti | Paratha
by Comfort's Kitchen Flavours 14/1/23 YouTube
Making super-soft, layered, East African chapati might seem intimidating at the beginning, but as long as you have the perfect water-to-flour ratio and knead the dough till it's smooth, supple and elastic then you are good to go. In this video I show you how to create this tasty finger food, snack or side dish.
Nigerian AGEGE BREAD Recipe | NIGERIAN BUTTER BREAD | EASY STEP BY STEP
by Queen varieties Channel 23/7/19 YouTube
LEARN HOW TO MAKE Nigerian AGEGE BREAD Recipe: NIGERIAN BUTTER BREAD | EASY STEP BY STEP GUIDE FOR BEGINNERS. A NIGERIAN BREAD RECIPE INSPIRED BY NANAABA’S KITCHEN, DISCOVER how to make the Best Ghanaian butter bread | Easy Step by step guide to most loved bread.
African Village Life//Baking African Traditional Coconut Bread for Breakfast
African Village Life//Baking African Traditional Coconut Bread for Breakfast.
The Softest Layered Chapati Ever!! | East African Flat Bread Recipe | Roti | Paratha
by Comfort's Kitchen Flavors 14/1/15 YouTube
Making super-soft, layered, East African chapati might seem intimidating at the beginning, but as long as you have the perfect water-to-flour ratio and knead the dough till it's smooth, supple and elastic then you are good to go. In this video I show you how to create this tasty fingerfood, snack or side dish.
Agege Bread // Famous Nigerian Bread
by My Baking Aisle 3/4/23 YouTube
This video guides viewers through the process of making Agege bread, a popular Nigerian bread. The video includes detailed instructions and demonstrations, covering steps from kneading the dough to shaping and baking the bread. The video emphasizes the importance of using fresh ingredients and following the steps carefully for a successful outcome.
African Village Life #cooking Organic African Bread For Dinner
by Jihan Shariff 12/1/25 YouTube
No-Oven Bread? Yes, it’s possible! You don’t have to miss out on homemade bread just because you don’t have an oven. You can bake the bread in a pot, loaf pan, and dough for a fluffy, soft, and delicious quality!
Super Soft and Fluffy Cameroonian Kumba Bread | Nigerian Agege Bread | How to make Sandwich Bread
by Cooking With Claudy 5/1/22 YouTube.
This video shows how to make a soft and fluffy sandwich bread, known as Kumba bread in Cameroon and Agege bread in Nigeria. The recipe uses simple ingredients that are likely already in your pantry, and the video provides detailed instructions for mixing, kneading, and baking the bread.
Discover Togo's Famous Sakomi Bread | Traditional West African Food Recipe
by Cooking with Sindaco 16/12/24 YouTube
Dive into the culinary wonders of West Africa with Sakomi, Togo's most beloved bread! This traditional French-inspired bread has become a staple in many West African households. In this video, we explore its rich history, unique preparation techniques, and why it's a must-try for anyone passionate about African cuisine. Join us as we uncover the secrets behind this popular bread and share a step-by-step guide to making it at home. Perfect for food enthusiasts and those curious about African food traditions!
How cassava and maize became "African" - bread recipe
by Tapiwa Guzha Made 10/11/24 YouTube
This video will show you the hidden secret of Nigerian popular bread- Agege bread. A Nigerian food that is loved by many. The secret of this thick Nigerian Agege bread eaten with Ewa agooyin is not known to many people as it s contains dangerous additives such as EDC, Potassium bromate and many others. In this video, I will show you an alternative Agege bread improver called- ASCORBIC ACID ( Vitamin C). I am sure you have vitamic C at home somewhere. It's good in making this bread serving as a natural bread improver.
Michelin Star Traditional South African Bread Course by Chef Jean Delport at Interlude
by The Staff Canteen 13/6/24 YouTube
Watch Executive Chef at Michelin Starred and Green Starred restaurant Interlude, Jean Delport, create a traditional South African harvest style bread, called Mosbolletjies, with home cultured butter and wild seeds. Jean put a twist on the bread with a few nods to the Leonardslee Lakes & Gardens, in which the restaurant is located. Various butters and condiments bring the bread to life and showcases Cape cooking in the height of the season.
How to make North African bread at home: Easy and delicious!
by Easy Cheesy 8/12/23 YouTube
This is how soldiers cooked bread without an oven during the war.
This is how soldiers cooked bread without an oven during the war No oven! You can eat as much as you want, healthy and delicious! Incredibly delicious I can eat it every day. Delicious simple recipe! Very easy to prepare! Try this simple recipe and tell us in the comments how you like it. Cook with pleasure! I cook with love! Happy day everyone!
East African Chapati Fried Bread
by Waleed Alhaider 27/1/23 YouTube
Do I need to say more a delicious fried bread recipe that has only three ingredients and very easy to make. It goes well with cheese and or eggs perfect with meat like beef and chicken you can even serve it as a desert if you like do I will say it again its a fried dough.
Super Soft and Fluffy Cameroonian Kumba Bread | Nigerian Agege Bread | How to make Sandwich Bread
by Cooking With Claudy 5/1/22 YouTube
This video shows how to make a soft and fluffy sandwich bread, known as Kumba bread in Cameroon and Agege bread in Nigeria. The recipe uses simple ingredients that are likely already in your pantry, and the video provides detailed instructions for mixing, kneading, and baking the bread.
AFRICAN NIGERIAN HOMEMADE BREAD WITHOUT OVEN | STEP BY STEP/HOW TO BAKE NIGERIAN BREAD WITHOUT OVEN
by Queenvarieties 1/7/20 YouTube
Nigerian bread without Oven an AFRICAN NIGERIAN HOMEMADE BREAD WITHOUT OVEN | STEP BY STEP/HOW TO BAKE NIGERIAN BREAD WITHOUT OVEN. NO OVEN BAKED BREAD RECIPE. NO EGGS. NO MIXER! Homemade Bread recipe without OVEN. A perfect Nigerian bread recipe or a Nigerian Agege bread recipe | Nigerian Agege Bread Without Oven. Super Rich, tasty and delicious.
THE Bread of North Africa - YUM!
by Whole Mama Meals 20/8/20 YouTube
This bread popular in North Africa requires you to pull up your sleeves and show the dough some love by kneading it. Once all the hard work is done, sit back and enjoy with your favorite soup or sweet condiments :) Bon Appétit!
Homemade African Bread Agege Bread
by Chef Ella’s kitchen 23/7/23 YouTube
This is the original AGEGE BREAD. with the real taste.. note agege bread does not contain milk and egg.. that is exactly what we have here
The Iconic South African "Braai Broodjies"
by JGJMatt in Cooking AUTODESK Instructables
Today I would like to share with you a delicious traditional South African toasted sandwich, over here we call them "Braai Broodjies" pronounced sort of like "braa-i broykies" and no barbecue is complete without one!
It seems like a simple recipe but the melding of all the flavors over the wood smoke makes this a very special dish. It is usually served as a side but also makes a quick and yummy lunch or light main all on there own... and they are really cheap to make, think of it as a fully loaded toasted cheese.
How to Make Injera (A Pancake-like-sour-bread From the Horn of Africa)
by MeronZG in Cooking AUTODESK Instructables
Injera is a flat pancake-like, sour and delightfully adictive bread that is a staple in the East African countries of Eritrea and Ethiopia. This food has been featured in a number of movies, sitcoms and recently the Simpsons. More and more are discovering it, and producers of the ingredients needed to make Injera have set up businesses across the United States.
Soft and Layered Chapatis
Chapatis or ‘chapos’ as we call them in our part of the world – the awesome part of the world, are a perfect partner to stews and curries as well as grilled meats. They’re great for breakfast – fry an egg, add grated carrots, sliced onions, peppers and wrap in a chapati – The Ugandans call this a ‘Rolex” LOVE IT! So if you make chapatis and by chance some are left, you know what to make the next day 😉
Now a few tips, from my humble experience. Vegetable oil, ghee and crisco work well in this recipe – i have tried olive oil so if you do, let me know how that goes. I had once had this bright idea to try using butter and lets just say…we ate frisbees that night! So don’t try to use butter. The water you use should be warm
Sabaayad
Sabaayad (also known as kimis, ceesh, or Somali chapati) is a traditional Somali, slightly sweet, and unleavened flatbread that is a staple in Somali, Djiboutian, Ethiopian, and Kenyan cuisine. It is characterized by a crispy, golden-brown exterior and a soft, flaky, and layered interior, similar to a paratha.
Puff Puff
Many countries around the world have their own version of fried dough. In Nigeria, it’s puff puff, a yeast-based fried dough that, as its name suggests, puffs up as it fries. The golden, bite-sized spheres have a soft, fluffy interior and a slightly crisp exterior. They’re a popular street food, as well as one of our staple small chops, or finger foods. At many parties, you’ll be served a variety of small chops like puff puff, samosas, and spring rolls to give you something to snack on.
Making puff puff dough couldn’t be simpler: It’s just water, flour, sugar, yeast, salt, and, most importantly, nutmeg. I love the nutmeg in the dough; its rich, warm flavor comes through in every bite. The fritters are a bit sweet but not sugary, meaning they can be served any number of ways — with pepper sauce or chili oil for a savory snack, or sprinkled with powdered sugar or rolled in cinnamon sugar for a sweet treat. My favorite way to eat them is plain and piping-hot.
How to Make Agege Bread
Agege bread is a popular, iconic Nigerian bread known for its exceptionally soft, stretchy, and airy texture, slightly sweet flavor, and ability to stay fresh for several days. Originating from the Agege suburb of Lagos State, it is traditionally baked in lidded, rectangular metal pans. It is a staple food often eaten with local dishes like Ewa Agoyin (mashed beans), fried eggs, or stew.
Around the world in 80 bakes, no.68: Tapalapa ... - Polything
Tapalapa is a traditional, dense, and crusty West African bread popular in Senegal, The Gambia, and Guinea, often recognized as a staple, rustic alternative to the French baguette. It is typically made from a blended dough of wheat, millet, maize, and cowpea (black-eyed pea) flour, creating a unique, hearty flavor.
How to make Liberian Rice Bread | Liberian Version of.
How to make Liberian Rice Bread | Liberian Version of ...
Potbrood
Potbrood (Afrikaans for "pot bread") is a traditional South African bread with roots in Boer settler history, characterized by being baked inside a cast-iron pot (often a potjie or Dutch oven).
Mealie Corn Bread
Mealie bread (or mieliebrood in Afrikaans) is a traditional South African, moist, and slightly sweet bread made primarily from fresh, grated corn (mealies) or creamed corn. It is often served as a comforting, savory-sweet accompaniment to a South African "braai" (barbecue) or as a snack.
Traditional Mosbolletjies | Eitan Bernath
Mosbolletjies are a traditional South African sweet, brioche-like bun characterized by their light, airy texture and distinct aniseed flavor. Originating from the Western Cape's wine-producing regions, they are traditionally made during the grape harvest season using fermenting grape juice (known as "must" or mos) as a leavening agent.
South African Traditional Vetkoek (Fried Bread) Recipe
Vetkoek (pronounced fet-cook), which literally translates from Afrikaans as "fat cake," is a traditional South African fried dough bread. It is a popular, versatile comfort food that is crispy on the outside, soft and fluffy on the inside, and can be served with either savory or sweet fillings.
Lebanese Pita Bread (3 Ways to Make Traditional ...
Khubz (Arabic: خبز, romanized: khubz), also known as Arabic bread, Lebanese bread, or simply pita, is a staple, round, yeast-leavened flatbread found across the Middle East, North Africa, and the Mediterranean. It is characterized by its pocket-forming ability when baked at high temperatures, making it ideal for sandwiches, wraps (like shawarma and falafel), and dipping into hummus or babaganoush.
Lebanese Pita Bread (3 Ways to Make Traditional ...
Khubz (or khobz, khubez, khuboos) is the Arabic word for bread, and it traditionally refers to a versatile, round, yeast-leavened flatbread commonly found throughout the Middle East, Levant, and North Africa. While often used interchangeably with "pita," khubz is a broader term covering various flatbreads, though it is most often recognized by its ability to puff up and create a pocket when baked in a very hot oven.
Batbout - Moroccan Pita Bread Recipe
Batbout is a popular Moroccan pita-style flatbread known for its soft, fluffy, and chewy texture. Unlike traditional Middle Eastern pita, which is usually baked in an oven, batbout is cooked on a stovetop in a skillet or on a griddle, causing it to puff up and create a pocket.
Moroccan Pancakes - Baghrir
Baghrir, often referred to as "thousand hole pancakes" or Moroccan crepes, are a traditional North African pancake hailing from the Maghreb region, particularly popular in Morocco, Algeria, and Tunisia. They are distinct for their spongy, honeycomb-like texture, which is achieved by cooking them on only one side, allowing yeast-produced bubbles to create hundreds of tiny holes on the surface.
