Learn how to make Anebabero, an Ethiopian snack that can be served at any time of the day along with some coffee or tea. In this recipe, you will find all the ingredients you need with detailed instructions.

Ingredients Required to Make Anebabero

  • 2 kg (4 lbs. 6 oz.) teff or whole wheat flour
  • 3 tablespoons bread starter (available at a bakery)
  • 1/4 teaspoon fenugreek
  • 1/4 teaspoon salt
  • Water (as needed to achieve pancake batter consistency)

How to Make Anebabero (Step-by-Step Tutorial)

Preparation

  1. In a large container, combine teff or whole wheat flour, fenugreek, and salt.
  2. Add enough lukewarm water to the dry ingredients to make a thick paste.
  3. Incorporate the bread starter into the paste.
  4. Cover the container and place it in a warm area until the paste doubles in size. This may take 12 hours or more, depending on the warmth of the area.
  5. After 12 hours, check if the paste has doubled. It should have a consistency similar to pancake batter. If it’s too thick, add lukewarm water and stir until you achieve the desired consistency.

Absit Preparation

  1. Bring 1 1/2 cups of cold water to a boil on high heat, then reduce the heat to medium-high.
  2. Stir in 1 1/4 cups of the paste into the boiling water. Stir continuously.
  3. Once the mixture starts to bubble, remove it from heat and let it cool.
  4. Combine the cooled mixture with the remaining paste.
  5. Keep the mixture in a warm place until the dough rises.

Baking

  1. Place a frying pan or skillet on medium-high heat.
  2. When the pan is hot, pour the paste onto it like pancake batter.
  3. Cover the pan with a lid for about one minute.
  4. Remove the lid. The Anebabero should have holes all over it, resembling Injera.
  5. Take the Anebabero off the heat and place it on a flat surface.
  6. Repeat the process to bake additional Anebabero.
  7. Place one Anebabero upside down on a flat surface. Cover the side facing up with a thin layer of paste. Place another Anebabero (no-holes side) on top of the first one. Repeat until all the paste is used up.
  8. Cut the stacked injera into smaller sizes to serve. Optionally, add a small amount of Berbere paste to the glue-like paste used to stick the Anebaberos together.

Equipment Recommendations to Make Anebabero

Affiliate Disclaimer: As an affiliate, we get commissions for purchases made through links on this website from Amazon and other third parties.

Anebabero Recipe

Anebabero Recipe

5 from 1 vote
Recipe by Sara Seife Course: SnacksCuisine: EthiopianDifficulty: Medium
Servings

5

servings

Learn how to make Anebabero, an Ethiopian snack that can be served at any time of the day along with some coffee or tea. In this recipe, you will find all the ingredients you need with detailed instructions.

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 kg (4 lbs. 6 oz.) teff or whole wheat flour

  • 3 tablespoons bread starter (available at a bakery)

  • 1/4 teaspoon fenugreek

  • 1/4 teaspoon salt

  • Water (as needed to achieve pancake batter consistency)

Directions

  • Preparation
  • In a large container, combine teff or whole wheat flour, fenugreek, and salt.
  • Add enough lukewarm water to the dry ingredients to make a thick paste.
  • Incorporate the bread starter into the paste.
  • Cover the container and place it in a warm area until the paste doubles in size. This may take 12 hours or more, depending on the warmth of the area.
  • After 12 hours, check if the paste has doubled. It should have a consistency similar to pancake batter. If it’s too thick, add lukewarm water and stir until you achieve the desired consistency.
  • Absit Preparation
  • Bring 1 1/2 cups of cold water to a boil on high heat, then reduce the heat to medium-high.
  • Stir in 1 1/4 cups of the paste into the boiling water. Stir continuously.
  • Once the mixture starts to bubble, remove it from heat and let it cool.
  • Combine the cooled mixture with the remaining paste.
  • Keep the mixture in a warm place until the dough rises.
  • Baking
  • Place a frying pan or skillet on medium-high heat.
  • When the pan is hot, pour the paste onto it like pancake batter.
  • Cover the pan with a lid for about one minute.
  • Remove the lid. The Anebabero should have holes all over it, resembling Injera.
  • Take the Anebabero off the heat and place it on a flat surface.
  • Repeat the process to bake additional Anebabero.
  • Place one Anebabero upside down on a flat surface. Cover the side facing up with a thin layer of paste. Place another Anebabero (no-holes side) on top of the first one. Repeat until all the paste is used up.
  • Cut the stacked injera into smaller sizes to serve. Optionally, add a small amount of Berbere paste to the glue-like paste used to stick the Anebaberos together.

Did you make this recipe?

Tag @theethiopianfood on Instagram and hashtag it with #ethiopianfood

Like this recipe?

Follow @theethiopianfood on Pinterest

Join our Facebook Community!

Follow us on Facebook

Share your love
Sara Seife
Sara Seife

Sara is a blogger, nutritionist, and recipe engineer who loves to create and share Ethiopian food recipes and guides. She is the Chief Editor of The Ethiopian Food, an online platform that aims to help people all over the world learn about and enjoy Ethiopian cuisine. Sara is passionate about sharing her love of Ethiopian food and culture with others, and she hopes that her recipes and guides will help people to create delicious and authentic Ethiopian meals at home.

Articles: 147