INJERA (ETHIOPIAN FLAT BREAD)
Injera is a pliable, slightly fermented flat bread unique to the highlands of Eritrea and Ethiopia. It is an indispensable accompaniment to w'et, the Ethiopian stew. Made of t'eff, a member of the millet family, injera is light, with a somewhat spongy texture. T'eff is not readily available here, so I have substituted wheat...
Provided by Vicki Butts (lazyme)
Categories Flatbreads
Time 40m
Number Of Ingredients 7
Steps:
- 1. Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter.
- 2. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise.
- 3. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes.
- 4. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to the heat.
- 5. The injera is cooked on only one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along.
- 6. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it just a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.
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Alex Pate
[email protected]I made this recipe in my gluten-free bread maker. The bread turned out great! I'm so glad I found this recipe.
Abdikhadir Mooye
[email protected]I'm a vegan, so I substituted the eggs in this recipe with flax eggs. The bread turned out great!
Idris Meyer
[email protected]I'm allergic to teff flour, so I wasn't able to try this recipe. But it looks delicious!
Almas Official
[email protected]This recipe was a bit too complicated for me. I think I'll stick to buying injera from the store.
Crazzy
[email protected]I'm not sure what I did wrong, but my injera turned out really dry. I think I might have overcooked it. I'll try again another time.
Rachiel Pepito
[email protected]This recipe was a disaster! The bread turned out dense and gummy, and it didn't have any flavor. I would not recommend this recipe to anyone.
Tracy Bly
[email protected]I've made injera a few times before, but this recipe is by far the best. The bread was light and airy, with a slightly sour flavor. I highly recommend this recipe.
Alfie Szczerbicki
[email protected]This was my first time making injera and it turned out great! The bread was soft and spongy, and the flavor was perfect. I'll definitely be making this again.
Shyam Slc
[email protected]I'm not a big fan of injera, but I thought I'd give this recipe a try. I was pleasantly surprised! The bread was soft and flavorful, and it went well with the Ethiopian dishes I served it with.
Adolph Augustin
[email protected]I love injera! This recipe is one of the best I've tried. The bread was light and airy, with a slightly tangy flavor. I would definitely recommend this recipe to anyone who loves Ethiopian food.
aluminium factory DOOR WINDOW
[email protected]This recipe was easy to follow and the injera turned out great! I especially liked the tips on how to make sure the bread is cooked evenly.
Sthobile Mkhize
[email protected]I've never had injera before, but I was pleasantly surprised by how much I enjoyed it. The texture was unique and the flavor was complex and delicious. I'll definitely be making this again.
Asmat khan Asmat khan
[email protected]This injera recipe was a hit! The bread turned out soft and spongy, with a slightly sour flavor that paired perfectly with the Ethiopian dishes I served it with. I'll definitely be making this again.