Injera Ethiopian Flat Bread Recipe How To Eat

Homemade Injera Recipe Ethiopian Flatbread

WebFeb 22, 2014 · Traditional Injera Batter (you need 2-3 days for this) Place the teff and rice flours in a large bowl. Add 70g (½ cup) of the starter. …

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1. Sift flour into a large bowl.
2. Transfer your batter into a jug, something that will allow you pour it onto the frying pan. Or just use a ladle, it's up to you.I was taught that the easiest way to control the amount of batter poured, was to use a jug with a small spout or even a small coffee/tea pot, because you're aiming for a thin layer.
3. In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.

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Authentic Injera (Ethiopian Flatbread) The Daring …

WebFeb 17, 2017 · Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with …

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1. *See blog post for detailed instructions*NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in.
2. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
3. In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
4. Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.

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