How To make Injera (Flat Bread)
4 c Self-rising flour
1 c Whole wheat flour
1 ts Baking powder
2 c Club soda
Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat. When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooken only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.
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How To Make Perfectly Round Injera Flatbread | MasterChef South Africa | MasterChef World
In this pressure test, the home cooks are tasked with producing Ethiopian injera flatbread, which is made from teff flour. The home cooks have to make it perfectly round!
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Injera | Ethiopian sour flatbread
Injera is a traditional flatbread of Ethiopia made from Teff flour. We are following the authentic, traditional recipe of Injera. If you are in hurry and want to make it to it instantly use baking soda. The Injera fermentation process is similar to sourdough.
For the detailed recipe, tips, and tricks check
For the sides
Easy Ethiopian recipes - Bamya Alicha & Duba Wat | Ethiopian Okra | Ethiopian squash
Ethiopian Beet & potato
Misir wot | Ethiopian red lentil stew | Vegan Ethiopian lentils
Berbere powder
Ethiopian cabbage | Tikil gomen | Carrot, cabbage & potato
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Flat Bread + Sourdough = ❤️ This ❤️ | Ethiopia Injera
Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia.
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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.
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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:
Shortcut Injera (Ethopian Sour Flatbread)
Injera is a delicious bread often found in traditional Ethiopian cooking. However, this shortcut injera recipe uses instant yeast to make this dish in a flash.
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This bread has EYES
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Injera bread cooking with Maya, Chef @MarcusCooks, @acooknamedMatt
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