Injera Ethiopia Flatbread Making
Erika tries to cook Injera and fails :)
Too bad we didn't get to see how the actual Injera is made from scratch but still lucky to get to have a try in cooking it. It's not as easy it looks!
About Ethiopian Food
Whenever you travel, it’s not just the sights and sounds of a different culture that are alluring – it’s the food as well. And traveling to Ethiopia is no exception. Ethiopian cuisine is rich and flavorful, with a wide diversity of cultural dishes and drinks. But what makes Ethiopian food culture unique?
Ethiopians take great pride in preserving their traditional heritage. For them, the eating of food is much like a ceremony, with everyone sitting around the table and slowly savoring the meal. It’s encouraged to eat with your hands using Injera, a national dish, to scoop up delicious stews, lentils, and meats.
Read more on what makes Ethiopian food culture unique!
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Let’s make Injera starter the traditional way!!!
Injera starter/ersho
2 cups of teff flour
1.5 L of lukewarm water
Ferment for 3 days
After 3 days, drain off the top liquid (you can use it right away or add about 0.5 L of cold water and store it in the fridge till you are ready to use . Remember to change the water every week and you keep in the fridge for more than 3 months as long you change the water every week
Injera: How to make gluten free teff fermented flatbread
Easy Upgrades - Injera: How to make gluten-free fermented flatbread with Teff
In this episode of Easy Upgrades, Malcolm will introduce you to Teff, the smallest grain in the world. Teff is a gluten-free grain with a great nutrient profile, that can be fermented and cooked to create breads, wraps, and flatbreads!
Instructions:
Pre-Fermented:
1. Grind 1 cup of teff to a flour & place in a mixing bowl
2. Add 1/4 cup of starter i.e. whey, or water from fermented pickles or saukerkaut
3. Add slightly more than 3/4 cup water
4. Stir all ingredients with non-metal utensil
Cover with cloth or cheesecloth, and let ferment 2-4 days. Leave out, in room temperature (the warmer, the less time it will take to ferment).
Post Fermented:
1. Separate what you want to use for the day, and thin it out by adding a little bit more water, then
give it a stir. (the remaining fermented teff now acts a mother, that will continue to ferment, and you can continue to add to it to continue producing more).
2. Heat and lightly grease a non-stick pan (medium-high heat)
3. Pour batter into pan and cover
4. Once first side is cooked through, flip and cook the other side
Enjoy as a pancake, flatbread, naan, or wrap.
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Injera Recipe -Ethiopian Flat Bread
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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!!!!!!!!!!!!!
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.
How to make 100% teff ingera
My equipment:
Bethany Griddle
cover.
DEWALT Electric Drill,
Deluxe Paddle Mixer