5 Ways To Turn Your Leftover Injera Into A Delicious, Nutritious Snack

leftover injera

If you’re a regular reader of this blog, you probably already know that Ethiopian food is my favorite.

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But if you’re new here, let me tell you: I love injera so much that I’d eat it every day if I could afford to.

And while eating injera every day would be amazing (and affordable), it can also get a bit tiresome after a while.

Which is why one of the first questions people ask when they discover they have leftover injera is usually “what do I do with it?”

How to store leftover injera

If you are lucky enough to have leftovers, you can store them in a dry place like your pantry or breadbox.

If you live in a humid area, it may be better to store them in the refrigerator.

If you want to save space in your freezer, injera will keep well there for up to two months.

It is best not to freeze the whole stack at once because the frozen layers will separate and become soggy when they thaw out again.

Instead, lay out individual pieces of injera on wax paper and freeze them individually so they don’t stick together when they thaw out later on.

If you do freeze injera, make sure to use it within two months of freezing it.

Otherwise, the yeast inside will die and spoil your dish.

5 ideas for leftover injera

Make a whole wheat injera-and-sourdough bread

If you have leftover injera, you can use it to make sourdough bread.

Add a few tablespoons of sourdough starter to the injera and let it sit for a few hours.

The resulting dough is ready for baking in the oven or on a grill.

Injera is also great for making pizzas! Simply spread some dough onto a pan, add your favorite sauce and toppings, and then bake it at 350°F until the edges brown.

You can also use injera to make a tasty breakfast sandwich.

Simply spread some batter onto a pan, add your favorite breakfast meats and cheese, and then bake it at 350°F until the edges brown.

Injera is also a great addition to your next potluck! Simply spread some batter onto a pan and bake it at 350°F until the edges brown.

You can even use injera as an alternative to tortillas in enchiladas or tacos.

Put it into meat recipes as a binder

If you’re a vegetarian, this is the perfect time to put your leftover injera to use.

It’s often used in meat-based dishes as a binder and can be used in place of bread crumbs, flour or eggs (if you’re vegan).

The fermented, spongy texture of injera makes it an excellent binding agent for vegetable-based dishes as well.

  • Kifto: This Ethiopian dish features ground beef cooked with onions, garlic and spices mixed together until browned.
  • Before serving, kifto is topped with braised cabbage and served alongside a side salad made from lettuce leaves mixed with tomato paste and lemon juice dressing.
  • Injera soaks up the juices from the stew so that everything holds together nicely on your plate.

If you’re not a vegetarian and are looking for a meat-based dish to serve with injera, try doro wat.

This traditional Ethiopian chicken stew is made with chicken thighs, onions, garlic and spices simmered together until tender and browned.

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It’s served over a bed of cooked vegetables such as carrots or potatoes (which are added at the end so they don’t become mushy).

Put it into veggie or vegan recipes as a binder

The next time you’re cooking a veggie-based dish, add some leftover injera to the mix.

It can be used as a binder or filler in recipes that call for bread or pasta.

You can use it to make tacos, pizza, burgers and lasagna (this one is vegan!).

You can also use injera as a base for vegan meatballs or to replace eggs in baked goods like muffins and cakes.

Injera is multifunctional, so you can use it in a variety of ways.

For example, if you have leftover injera from your dinner, use the bread to make breakfast! Add some peanut butter and banana slices for an easy and delicious snack or breakfast.

You can also use injera as a tortilla substitute when making quesadillas or tacos.

You can also use injera to make a vegan pizza.

Simply place some tomato sauce, tofu and veggies on a piece of injera and bake it in the oven until crispy.

You may want to add some spices or herbs for flavor.

Fry it into bite-sized pieces and eat it by itself

There are a number of ways to use leftover injera.

You could fry it into bite-sized pieces and eat it by itself, or you could use it to make injera chips.

Injera makes an excellent addition to an omelette and can also be used in breakfast sandwiches (think: eggs, cheese, ham).

You can also use leftover injera to make injera pizza or add it to your next batch of spaghetti sauce.

You could even use it as a wrap for sandwiches and tacos, or fry it into chips.

If you don’t have leftover injera, you can make it yourself! It’s a very simple process that involves fermenting teff flour and water for several days.

Once the injera is ready, simply cut it into pieces and use as desired.

Freeze it and eat it again in a week

If you have leftover injera, you can freeze it.

Simply wrap up the extra in a freezer bag and keep it in the freezer for up to a month.

When you want to use it again, simply thaw the frozen sheet at room temperature for about 30 minutes before breaking off pieces and using them as needed.

This is a great option if you don’t eat Ethiopian food very often and are worried about your injera going bad before you get around to using it all up!

Injera is best eaten fresh, but it can be frozen for up to a month.

To freeze your injera, wrap it tightly in plastic wrap and then place in a freezer bag.

When you want to use it again, thaw the injera at room temperature for 30 minutes before breaking off pieces as needed.


Leftover injera is a great thing to have on hand, but it’s not always the easiest thing to use.

Fortunately, there are lots of ways that you can repurpose this Ethiopian staple and put it to good use in your kitchen.

Whether you want a quick snack or need some new recipes for those times when you’re feeling bored with regular food, these ideas will help get your creative juices flowing!

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