Ethiopian Toasted Injera with Spiced Clarified Butter

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A beloved Ethiopian street food and breakfast classic, this dish transforms soft sourdough injera into golden, crispy wedges brushed with aromatic spiced clarified butter. The combination of nutty teff, smoky berbere, and rich butter creates an irresistible contrast of textures and warming flavors.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 28 gCarbs
• 3 gFiber
• 1 gSugar
• 5 gProtein
• 290 mgSodium
• 180 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the spiced clarified butter

• 1/2 cup unsalted butter (or prepared niter kibbeh)
• 1 tbsp berbere spice blend
• 2 cloves garlic, finely minced
• 1 tsp fresh ginger, grated
• 1/4 tsp ground cardamom
• 1/4 tsp fine sea salt

For the kategna

• 4 pieces round injera (10-12 inches each), preferably day-old
• 1 tbsp neutral oil for the pan
• 1 tsp berbere spice, for finishing
• Flaky sea salt, to taste
• Honey or fruit jam, for serving (optional)

Directions

1. Melt the butter in a small saucepan over low heat. Skim any foam from the surface and pour off the clear golden butterfat, leaving the milk solids behind, or use prepared niter kibbeh for a more authentic flavor.
2. Stir the berbere, garlic, ginger, cardamom, and salt into the warm clarified butter. Let it steep off the heat for 5 minutes so the spices infuse, then strain out the solids.
3. Cut each round of injera into 4 wedge-shaped pieces. If using fresh injera, leave it uncovered for 30 minutes to dry slightly so it crisps rather than turning gummy in the pan.
4. Heat a large cast-iron skillet over medium heat and add the oil, swirling to coat. Lay a few injera wedges in the pan in a single layer without crowding.
5. Toast the wedges for 2-3 minutes per side, pressing gently with a spatula, until both sides are deeply golden and crisp. Work in batches and add a touch more oil as needed.
6. Transfer each finished batch to a plate and immediately brush generously with the warm spiced clarified butter so it soaks into the crisp surface.
7. Sprinkle the warm kategna with extra berbere and a pinch of flaky sea salt. Serve right away while still crisp, with honey or jam on the side if you want a sweet contrast.

Cook’s Notes

• Day-old or slightly stale injera toasts up far better than fresh, since the drier surface crisps instead of turning gummy.
• Store leftover spiced clarified butter in a sealed jar in the fridge for up to 3 weeks; re-melt gently and brush it onto roasted vegetables, popcorn, or other flatbreads.
• Start with less berbere if you are sensitive to heat, or add more for a smoky, fiery kick that cuts through the richness of the butter.
• A heavy cast-iron skillet delivers the best golden crust, but a nonstick pan works fine if you lower the heat slightly and watch carefully.
• If you cannot find teff injera, substitute with soft sourdough flatbread, though the signature nutty, tangy teff flavor will be missing.

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