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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Hanod Sakr
[email protected]Overall, this is a great recipe for injera. It's easy to make and the results are delicious.
Crush Eddy
[email protected]Injera is a delicious and unique flatbread. This recipe is easy to follow and the results are amazing!
Niels Knowlton
[email protected]I'm a big fan of Ethiopian food and I was so excited to try this recipe. The injera turned out great! It was light and fluffy with a slightly sour flavor.
Sjic Ksls
[email protected]This is the best injera recipe I've ever tried. It's so easy to make and the results are always perfect.
Francis Jeffrey Ettey
[email protected]I'm so glad I found this recipe. Injera is now a regular in our household.
Chanel Amador
[email protected]This recipe was a bit time-consuming, but it was totally worth it. The injera was absolutely delicious and everyone at the table loved it.
Roseline Le Roux
[email protected]The injera was delicious! I served it with a spicy chicken stew and it was the perfect combination of flavors.
Samy Chavez
[email protected]I was a bit skeptical about making injera at home, but this recipe made it so easy. The injera turned out perfectly and was a great addition to our Ethiopian dinner.
Latoya Klotz
[email protected]This recipe is a keeper! The injera turned out amazing. It was soft, chewy, and had a wonderful flavor.
Md Mahbud Mamsuri
[email protected]I've tried a few injera recipes before, but this one is by far the best. The injera was light, fluffy, and had the perfect amount of sourness. I'll definitely be using this recipe again!
Sheikh Mizan
[email protected]I love injera! It's the perfect bread to soak up delicious Ethiopian stews. This recipe is easy to follow and the results are always great.
Suga Ram Lama
[email protected]Great recipe! The injera came out perfect. I followed the instructions exactly and it turned out delicious.
RT RAJIB
[email protected]This was my first time trying injera and it was a success! The teff flour gave it a unique texture and flavor. I'll be making this again for sure.
Ethan Singh
[email protected]I'm a huge fan of Ethiopian food, so I was excited to try this recipe. It didn't disappoint! The injera turned out perfectly spongy with a subtle sour flavor. Will definitely make it again.
algeria h
[email protected]Injera is now in my top 3 favorite flatbreads. So unique, delicious, and versatile. I served it with a spicy lentil stew and everyone at the table loved it!