Injera recipe from all purpose flour
Ingredients
4 cups of all-purpose flour
2 cups of self rising/pancake mix (you can also make your own self rising flour: it’s 1 1/2 tsp of baking powder & 1/4 tsp of salt to 1 cup of flour)
2 cups of starter we made on the previous video
4 L of cold water
1 L of water you drain it off before baking and it makes perfect consistency
INJERA FLATBREAD
A staple of Ethiopian cooking, injera is a flatbread with a satisfying sponginess. Traditional recipes require that the batter sits for two to five days to achieve a robust flavor, however, fermented food is not low FODMAP and doesn’t sit well for those with SIBO. This one-hour recipe yields the same texture and authentic flavor. The teff flour, which is made of an ancient grain, is naturally gluten-free. Perfect for stews, sandwiches, and even drizzled with honey for a quick snack.
How to Make Injera Ethiopian Flatbread
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, but this is the most common method for American home cooks.
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✅Ingredients
• 1 1/2 cups teff flour
• 2 cups water
• 1/4 tsp salt
• 1 1/2 TB coconut or olive oil
✅Instructions
00:13 - What is teff flour?
03:15 - How to eat Injera Ethiopian Flatbread
1️⃣ 00:48 - In a medium-size bowl, stir together teff flour and water. Let sit, covered, for 1 to 3 days. Stir in 1/4 tsp salt.
2️⃣ 01:36 - Heat a heavy skillet over medium heat. Add in oil and swirl it to cover the bottom of the pan. Pour in 1/3 of the batter, or enough to cover the bottom of the pan.
3️⃣ 02:11 - Cover and let cook until cooked through, about 3 to 5 minutes.
4️⃣ Cover loosely with a towel until ready to serve.
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Quick and Easy Flatbread Recipe (No Yeast)
This flatbread recipe is quick, easy and very delicious. This flatbread is made without yeast and requires only 3 ingredients for the dough. These yogurt flatbreads are light and fluffy. Brush the flatbread with flavorful garlic-butter mixture and serve with your favorite meal.
Printable recipe:
More Bread Recipes:
Easy Honey Oatmeal Bread:
Garlic Naan Bread:
Caramelized Onion Bread:
Garlic Parmesan Herb Challah Bread:
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Makes 8-10 servings
Ingredients:
For the dough:
2 cups (250g) Flour (plain/whole wheat)
1 1/3 cups (340g) Plain yogurt
1 teaspoon Salt
2 teaspoons Baking powder
For brushing:
4 tablespoons (60g) Butter, softened
2-3 cloves Garlic, crushed
1-2 tablespoons Herbs of your choice (parsley/coriander/dill)
Directions:
1. Make the bread: In a large bowl, combined flour, baking powder and salt. Add yogurt and mix until soft and smooth dough form.
2. Divide the dough into 8-10 equal size pieces. Roll each piece into a ball. Cover the balls and rest for 15 minutes.
3. Meanwhile prepare the butter mixture: in a small bowl mix butter, crushed garlic and chopped parsley. Set aside
4. Roll out each ball into a circle about 1/4 cm thick.
5. Heat a large cast-skillet or a non-stick pan over medium-high heat. When the pan is hot, add one circle of dough to the dry skillet and cook for about a 2 minutes, until the bottom browns and bubbles appear. Flip and cook for 1-2 minutes more.
6. Remove from heat and immediately brush with the butter mixture.
NOTES:
• If your dough is to sticky add more flour.
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2 African Inspired Flatbread Recipes | Easy Injera-Style & Chapati Recipes
Chapati and Injera are two delicious styles of flatbreads enjoyed in East Africa. Injera, the national food of Ethiopia and Eritrea, is a type of sourdough flatbread. We created an Injera-style flatbread using more accessible ingredients in South Africa. East African Chapati is unleavened, a layered flatbread that takes just 5 ingredients to make. Get the full recipes in the links below.
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Injera is the national food of both Ethiopia and Eritrea. It is a type of sourdough flatbread that uses a grain called Teff. Traditionally, it is also fermented over a number of days to be used to make the flatbread. NOTE, our recipe is Injera STYLE as it is not a traditional (authentic) Injera recipe, we have given it a more local, South African twist to use ingredients that are easier and more accesible for our customers. So, why do we call this an “Injera style” flatbread? That’s because we used a different flour or grain, instead of Teff, however, it is the same method and similar consistency as authentic Injera. In our Injera recipe, we used wholewheat and cornflour.
Easy to make chapati that is flaky, layered, and delicious. Made with a few simple ingredients. East African Chapati is unleavened pan-grill bread. How does East African Chapati differ from Indian Chapati? East African Chapati uses white or all-purpose flour and is ‘coiled’ – which forms the layers, unlike Indian Chapati, which does not have layers nor uses oil. Some say that the East African Chapati is more like a parantha. To save time, you can skip the layering steps and make these into simple flatbreads.
These chapatis are perfect to use as a wrap or dunk into a saucy stew or curry.
East African Chapati recipe:
Injera style flatbread recipe:
How to Make Ethiopian Injera - Fermented Ethiopian Flat Bread Recipe - Making Spicy(English)
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Easy Injera recipe, from start to finish.
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