Bring 1 cup of water to a boil. Measure out ½ cup injera mixture in a 1 cup heat-safe measuring cup. Once the water begins to boil, pour half of it into the injera mixture and whisk together. Pour the contents of the cup into …
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Place plastic wrap or foil between successive pieces so they don't stick together. To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro …
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In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. Strain to make sure there a no lumps. Pam your …
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Cook until bubbles form on the surface, the flatbread begins to look dry, and the edges pull away slightly from the pan. Cover the pan and continue to cook until the flatbread's surface is dry, about 2 minutes. All in all, …
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Coat with a teaspoon of vegetable oil, and pour about ½ cup of batter on the pan, making a large round flatbread shape from the outside of the pan to the inside. Cover the pan, …
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Next, take a ladle full of batter, spread it in the pan as if making a crepe. Then, flip the injera to cook the other side as well. Once the edges peel away from the side of the pan, …
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When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the …
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We headed to Awash with Rania Sheikh to learn more about the importance of injera within the Ethiopian community. See how it’s made on a traditional round ho
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#Ethiopianfood #Injera How to make starter👉 https://youtu.be/Z4cUTv77EI8My second channel Kiya's family👇https://www.youtube.com/c/Kiyasfamily/videosInstagr
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Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook …
How to make an easily accessible Americanized version of Ethiopian Flatbread. It's not quite authentic as it is usually cooked on a large stone over a fire,
There is a flat bread (socca) that is garbanzo bean flour, water, salt, olive oil and cumin - it's denser than injera. But if you were going to experiment that might be a jumping off point that …
Instructions. Mix the yeast together with 2 tbs of hot water in a glass. Put 375 gram of the flour in a bowl and the glass of water and yeast to it. Add 500ml of cold water to the flour and mix the …
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After the blending process is done. Take a flat frying pan.make the pan very hot. Now take a 1 coffee cup and fill the 1/2 of the coffee cup with the batter and pour into the flat …
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Serve this flat bread with one of the Ethiopian stews on top. Injera bread should be thicker than crepes but not as thick as a pancakes. Try other flour mixes. Using half whole wheat flour and …
Coat with a teaspoon of vegetable oil, and pour about ½ cup of batter on the pan, making a large round flatbread shape from the outside of the pan to the inside. Cover the pan, reduce heat to medium-low, and cook by steam for 1 to 3 minutes. Remove the spongy injera from the pan with a spatula, transfer to a plate, and repeat until batter is gone.
Injera flatbread is an ubiquitous side dish in several African countries, where it's used as a side dish and utensil all at once. Think of it as the Ethiopian and Eritrean answer to Indian naan or Greek pita.
Cook until bubbles form on the surface, the flatbread begins to look dry, and the edges pull away slightly from the pan. Cover the pan and continue to cook until the flatbread's surface is dry, about 2 minutes. All in all, it will take about 5 minutes total per bread to cook. Using a spatula, remove the injera and transfer to a plate.
Add 40 g (1/4 cup) rice flour to thicken batter. Leave the lid on until your injera is fully cooked. The sides should be curled up. If your batter is turning into a lump on your pan, the best solution to this is to add rice flour to your batter. Depending on how much you made, blend in 40 g (1/4 cup) of rice flour to your batter to “toughen it up”.