Best 2 Authentic Injera Aka Ethiopian Flat Bread Recipes
In the realm of culinary delights, injera, the Ethiopian flatbread, stands as a testament to the vibrant history and rich flavors of the East African nation. This unique bread, with its distinctive sour tang and spongy texture, is an integral part of Ethiopian cuisine, serving as both a utensil and an edible platter for various stews, sauces, and vegetables.
This article delves into the art of crafting authentic injera, providing a step-by-step guide to recreate this culinary masterpiece in your own kitchen. From selecting the finest teff flour, a gluten-free grain native to Ethiopia, to nurturing the batter through a patient fermentation process, the journey to creating injera is a labor of love that yields a deeply rewarding result.
Beyond the classic injera recipe, this article also offers variations that cater to different dietary preferences and culinary adventures. For those seeking a gluten-free alternative, a recipe using a blend of flours, including teff, brown rice, and sorghum, offers a delicious and inclusive option.
For those with a sweet tooth, a delightful injera pancake recipe transforms the traditional bread into a delectable breakfast or brunch treat. And for those looking to explore the depths of Ethiopian cuisine, a recipe for dabo kolo, a flavorful flatbread seasoned with berbere, a vibrant spice blend, provides a tantalizing taste of Ethiopian culinary heritage.
Whether you're a seasoned home cook or embarking on a culinary journey into Ethiopian cuisine, this article equips you with the knowledge and recipes to create authentic injera and its variations, inviting you to experience the rich flavors and cultural significance of this remarkable bread.
ETHIOPIAN FLAT BREAD (INJERA)
Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!
Provided by PinkCherryBlossom
Categories Yeast Breads
Time 1h40m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.
Provided by Heather U.
Categories Breads
Time P3DT10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- 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.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
- 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.
- 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.
- Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
- To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.
Tips:
- Use a non-stick pan or griddle to cook the injera. This will help prevent the bread from sticking and tearing.
- Make sure the pan is hot before adding the batter. This will help the injera cook evenly.
- Pour the batter into the center of the pan and then spread it out to the edges. This will help create a thin and even layer of injera.
- Cook the injera for 2-3 minutes per side, or until it is cooked through. The injera should be slightly spongy and have a slightly sour taste.
- Serve the injera warm with your favorite Ethiopian dishes, such as wat, tibs, or gomen.
Conclusion:
Injera is a delicious and versatile bread that can be enjoyed with a variety of Ethiopian dishes. It is easy to make and can be stored for up to a week. If you are looking for a new and exciting bread to try, injera is a great option.
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