How To make Injera (Flat Bread)
4 c Self-rising flour
1 c Whole wheat flour
1 ts Baking powder
2 c Club soda
Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat. When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
How To make Injera (Flat Bread)'s Videos
How to Make Ethiopian Injera- Ferment Teff Flour
This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!
In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good.
I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.
Injera bread:
1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
-----let above ingredients sit for 3 days----
1 cup Barley Flour
~2 cups Warm Water
-----Let Above ingredients sit for another 2 days-----
1/2 tsp Salt ( in 12floz of injera batter)
1/16 tsp Baking powder ( in 12floz of injera batter)
-----Add above ingredients just before cooking-----
Berbere lentil Curry:
1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers ;)
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
--------Reduce above ingredients by half---------
1 cup dry lentils, Soaked overnight
1 cup vegetable stock
------Add above ingredients and cook until lentils are tender ~30 min---
2:2 tbsp arrowroot: water slurry
----- Add slurry at the end-------
Get creative and eat this with whatever you want really! :)
Music: Kevin Macleod- African
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How to make 100% teff ingera
My equipment:
Bethany Griddle
cover.
DEWALT Electric Drill,
Deluxe Paddle Mixer
Injera Flat Bread
James at Fit to Last makes Injera (Ethiopian Flat Bread)
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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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.
Injera | Ethiopian Flatbread | African Cuisine
Injera is a sour fermented flatbread with a slightly spongy texture, popularly made in Ethiopian and Eritrean cuisine.It is the national dish for both countries, and East African countries. It is central to the dining process in those cultures as bread is the most fundamental component.Injera is not only a kind of bread—it's also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
Injera is made by mixing teff flour, barley flour and water, and letting the mixture sit for up to 3 days to allow it to ferment. Yeast is added to assist in the fermentation process. The batter is then fried in a cast-iron skillet or non-stick pan.
Ingredients :
Teff Flour - 2 Cups
Barley Flour - 1 Cup
Baking Powder - 1/2 tsp
Active Dry Yeast - 1/4 tsp
Salt - 2 tsp
Water - 2 tbsp
Steps:
Add dry active yeast to a big bowl and mix some water.
Add teff flour and salt, mix well and let it ferment covered for 2-3 days.
Now add barley flour, baking powder, salt and make a thin batter adding the water little by little.
Keep covered for 2 more days for fermentation.
Now heat a pan and pour the batter evenly in circular motion on the pan to make thin spongy flatbread.
Cook covered for 3-4 mins on low heat to make it soft and porous.
Serve hot with stew or any curry.
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