INJERA
Steps:
- 1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter. 2. Stir in the salt, a little at a time, until you can barely detect its taste. 3. Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat. 4. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes. 5. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. 6. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together. 7. To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha).
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Mieta John
[email protected]Great recipe! Easy to follow and the injera turned out great. Will definitely make again.
sana goussous
[email protected]Delicious injera! I made this for my Ethiopian friends, and they said it was the best they had ever had outside of Ethiopia. The texture was perfect, and the flavor was spot-on.
Menatallah Nabil
[email protected]I've tried this injera recipe several times now, and it always turns out perfectly! The injera is soft and spongy, with a slightly sour flavor that pairs perfectly with Ethiopian stews. I especially appreciate that the recipe is easy to follow, even