Vegan Ethiopia Episode 1: Injera Bread
Hello and Welcome To Uncle Lou's Kitchen today we'll be showing you how to make Ethiopian Injera bread recipe using the authentic method taught by
Salma a professional Ethiopian chef who does catering for Ethiopian events.
Ethiopian food is very welcoming to both vegans and vegetarians. it's also super healthy.
This Injera recipe is 100% vegan and easy to make, the only hard part is finding the Tef flour which is available at most African grocery shops and health food stores (I've also seen it in Indian themed Asia markets too)
Throughout the series you will be introduced to Salma , and Ethiopian Jewish elder who is a beautiful human with a big heart. Along with 4 beautiful recipes, you will hear the story of how her and her family walked 4000 miles through the burning desert to get from Sudan to Jerusalem on a treacherous journey.
Stick around, there are 4 episodes as we made a LOT of food. All 100% vegan.
If you happen to be in Israel, there's a town called Yokneam which is 35 minutes from Haifa you can visit her and eat some lovely food.
Salma can be found on
and whatsapp: +972 53 444 4523
Remember, if you like VEGAN and VEGETARIAN food, please like and subscribe!
With special thanks to Pascal Zamir for assisting in setting this up.
Injera Recipe:
2kg Teff Flour
2L Water
1 tablespoon Fenugreek Powder
BLOG:
Injera is a traditional Ethiopian bread that is made from a fermented batter of teff flour. This spongy, sourdough flatbread is a staple in Ethiopian cuisine and is often served with various stews and sauces. It is also used as a utensil, making it a unique and versatile food.
Injera is not only delicious, but it is also vegan, making it a great option for those following a plant-based diet. Teff flour, which is the main ingredient in injera, is a gluten-free grain that is rich in protein, fiber, and minerals. The fermentation process used to make injera also adds beneficial probiotics to the bread.
One of the benefits of injera is its versatility. It can be served with a variety of stews, including lentils, vegetables, and spicy sauces, making it a filling and nutritious meal. Injera can also be made into a sandwich by rolling it up with fillings such as avocado, tofu, or tempeh.
If you are interested in trying injera, you can easily make it at home with teff flour and water. Simply mix the ingredients together, let the batter ferment for a few days, and then cook it on a hot griddle. Injera is a delicious and unique bread that is perfect for vegans and those following a gluten-free diet.
In conclusion, injera is a staple in Ethiopian cuisine that is not only delicious but also nutritious and versatile. Try making it at home and serve it with your favorite vegan stews and sauces for a delicious and filling meal.
INJERA FLATBREAD
A staple of Ethiopian cooking, injera is a flatbread with a satisfying sponginess. Traditional recipes require that the batter sits for two to five days to achieve a robust flavor, however, fermented food is not low FODMAP and doesn’t sit well for those with SIBO. This one-hour recipe yields the same texture and authentic flavor. The teff flour, which is made of an ancient grain, is naturally gluten-free. Perfect for stews, sandwiches, and even drizzled with honey for a quick snack.
Injera Recipe -Ethiopian Flat Bread
My cookbook:
Full recipe here:
Facebook:
Subscribe:
In this video i am going to show you how to make injera even when you don't have teff flour (teff flour is traditionally used when making injera). This is recipe is very close to the authentic injera.
You can served this Ethiopian flat bread with anything, soup or stew (Doro wat, tibs wett or ayib).
The bread has a sour and spongy taste. The sour taste come from the fermentation which takes 2 to 3 days depending on how sour you want the bread.
For Injera without teff, you will need:
2 cup of self rising flour, ½ cup of whole wheat flour, ½ cup of cornmeal, 1 tsp active dry yeast and 2 and 1/2 cup of water.
For injera with teff you will need:
3 cups Teff flour, 1 tsp active dry yeast and 3 cups water.
Direction:
In a large bowl mix everything together to make a batter.
Next set aside for fermentation to take place, takes 2 days,(but If less sour taste is preferred, you can bake it after 24h)
After fermenting the batter, you can pour and discard the water that will rise on the top but I prefer to mix all together.
Next in a blender, add 2 cup of the fermented batter at a time with 2 drop of water and blend together. The batter should be quite thin after you done. Then let it sit for another 20 min.
Next heat a Non-stick pan or skillets (Taditionally an Injera maker is used) without oil and pour the batter then quickly spread it in the pan . Bake it for 45 seconds, then stop the heat and close to steam the bread for another 45 seconds.
Do not turn over, you will see bubbles appear all over the top. Remove and let it cool down in a clean cloth.
Then serve with your stew and enjoy!!!!!!!!!!!!!
Making injera in Ethiopia on improved cookstove
2 African Inspired Flatbread Recipes | Easy Injera-Style & Chapati Recipes
Chapati and Injera are two delicious styles of flatbreads enjoyed in East Africa. Injera, the national food of Ethiopia and Eritrea, is a type of sourdough flatbread. We created an Injera-style flatbread using more accessible ingredients in South Africa. East African Chapati is unleavened, a layered flatbread that takes just 5 ingredients to make. Get the full recipes in the links below.
//
Injera is the national food of both Ethiopia and Eritrea. It is a type of sourdough flatbread that uses a grain called Teff. Traditionally, it is also fermented over a number of days to be used to make the flatbread. NOTE, our recipe is Injera STYLE as it is not a traditional (authentic) Injera recipe, we have given it a more local, South African twist to use ingredients that are easier and more accesible for our customers. So, why do we call this an “Injera style” flatbread? That’s because we used a different flour or grain, instead of Teff, however, it is the same method and similar consistency as authentic Injera. In our Injera recipe, we used wholewheat and cornflour.
Easy to make chapati that is flaky, layered, and delicious. Made with a few simple ingredients. East African Chapati is unleavened pan-grill bread. How does East African Chapati differ from Indian Chapati? East African Chapati uses white or all-purpose flour and is ‘coiled’ – which forms the layers, unlike Indian Chapati, which does not have layers nor uses oil. Some say that the East African Chapati is more like a parantha. To save time, you can skip the layering steps and make these into simple flatbreads.
These chapatis are perfect to use as a wrap or dunk into a saucy stew or curry.
East African Chapati recipe:
Injera style flatbread recipe:
Let's Try INJERA (Ethiopian Flatbread)
What dish should I eat this with?
RECIPES on my Discord:
TikTok: @GoldenGully
Join me on Twitch, streaming every night:
Instagram: @Golden.Gully
Twitter: @Gully_Golden
Audio: RiftiBeats