This study presents an experimental performance evaluation of an oil-based indirect solar fryer system designed for injera baking. The system consists of a receiver vessel, a closed-loop delivery and return pipe network, and a 60 cm diameter aluminum baking plate with spiral grooves on its bottom surface. Heat transfer oil circulates within the closed loop to transfer thermal energy from the receiver to the baking plate. The system was experimentally investigated under controlled electrical heating conditions using input power levels of 1.0, 1.3, 1.6, 1.75, 2.0, and 2.4 kW, representing equivalent solar thermal input scenarios with varying intensity. The results confirmed the technical feasibility of the system for injera baking across all tested conditions, with performance strongly dependent on input power. At higher input levels (≥2.0 kW), faster heating and shorter baking cycles of approximately 2.5–3 min were achieved; however, increased oil temperatures and thermal instability were observed due to limited heat redistribution within the fixed low-flow circulation system. At lower input levels (≤1.3 kW), the system remained thermally stable but exhibited long initial heating times (up to approximately 85 min) and reduced operational efficiency, limiting its practical applicability. The most balanced performance was observed at intermediate input power levels of 1.6–1.75 kW, where the system achieved approximately 45–60 min initial heating time, stable temperature behavior during operation, and consistent baking cycles of about 3 min with 1 min reheating time. This range provided an optimal compromise between thermal efficiency, operational stability, and energy utilization under the present configuration. Overall, the study demonstrates that the indirect solar fryer system is a promising alternative for energy-efficient injera baking; however, performance is strongly influenced by thermal input and circulation conditions, highlighting the need for further optimization and validation under real solar operating environments.