INJERA
This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time P1DT20m
Yield 14
Number Of Ingredients 5
Steps:
- Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- Stir the batter well and mix in the baking soda.
- Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 32 g, Fat 1.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 27.6 mg, Sugar 1 g
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Md Delowar Hossain
[email protected]I'm allergic to teff flour, so I can't try this recipe. :(
Porfirio Martinez
[email protected]This recipe is way too complicated. I'm not going to try it.
Jenny Torres
[email protected]I followed the recipe exactly, but my injera didn't turn out at all. I'm not sure what went wrong.
Ali Homosany
[email protected]The injera didn't turn out as well as I hoped. I think I overcooked it.
Rokon Bepari
[email protected]The injera was a bit too sour for my taste, but I think I just need to adjust the amount of sourdough starter I use next time.
Loveness Malenga
[email protected]I love the taste of injera, but I'm not a fan of the texture. It's a bit too spongy for my taste.
rasul minihaj
[email protected]This recipe is a keeper! I'll definitely be making injera again.
Nansubuga Doreen
[email protected]The injera turned out great! I was worried it would be too sour, but it was the perfect balance of flavors.
Johnny Digger
[email protected]I had never had injera before, but I was pleasantly surprised by how much I enjoyed it. It's a great bread to serve with Ethiopian food, and it's also delicious on its own.
Devil Don
[email protected]I've tried making injera before, but it always turned out too dense. This recipe was so easy to follow, and the bread came out perfect.
Muhammad hassan Muhammad hassan
[email protected]This injera recipe was amazing! The bread turned out so soft and fluffy, and it had the perfect tangy flavor.