ETHIOPIAN INJERA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: STARTER
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3/4 cup water, room temp. (70 degrees)
A pinch active yeast (about 1/8 tsp)
1/2 cup teff flour
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INJERA
1/4 cup teff starter
1/4 tsp salt
1-3/4 cups teff flour
1-3/4 cups water, at room temperature
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Directions: |
Directions:INJERA is a naturally gluten free sourdough flatbread eaten with every Ethiopian meal.
STARTER - Takes five days to properly ferment for use. If you want to have some starter left over to make injera again, wait seven days.
1 Let's begin with the starter first!
Day 1:
Combine ingredients for the starter in a bowl.
2 Loosely cover the starter with the lid/cloth and ferment for two days on the counter or someplace that is about 70 degrees. You should see some rising in about four hours. Let alone for 2 days.
Day 3:
Stir the starter. This is when the stinker effect starts. The starter has a very yeasty and grassy smell. You will also notice that small bubbles on the surface now.
4 Feed the starter 1/3 cup teff flour and 1/2 cup water and loosely cover with the lid. Let alone for 2 days.
Day 5:
Starter should have separated into distinct layers. You would think that something has gone wrong with it - what with watery layer on top and dense muddy flour at the bottom! But that's exactly what we are looking for :) Stir starter, it should be slightly fizzy and have a very strong grassy aroma. Feed with 1/3 cup teff flour and 1/2 cup water. Loosely cover and allow to sit alone for at least 4 hours before using to make Injera. You should have about 2 cups of starter by now.
Note:
If you go to Day 7, follow Day 3 instructions for Day 5. You will have left over starter to make Injera again in the future this way.
INJERA
Use only 1/4 cup of the starter. If you want to use all the 2 cups of the starter increase the flour, salt and water accordingly
Mix. Place the starter in a bowl. Pour the water over the starter and stir to dissolve.
5 Add the teff flour and mix until the batter is smooth. It will have the consistency of thin pancake batter.
6 Ferment. Cover and let stand for 5 to 6 hours at room temperature. Reserve 1/4 cup of the starter for the next batch.
7 Add the salt and stir to dissolve.
8 Heat a 10- or 12-inch skillet over medium heat (you’ll also need a tight-fitting lid). Using a paper towel, wipe the skillet with a thin layer of vegetable oil. Pour about 1/2 cup (for a 10-inch skillet) or 3/4 cup (for a 12-inch skillet) of batter in the center of the skillet.
9 Tilt and swirl the skillet immediately to coat evenly.
10 Let the bread cook for about 1 minute, just until holes start to form on the surface.
11 Cover the skillet with the lid to steam the injera.
12 Cook for about 3 minutes, just until the edges pull away from the sides and the top is set.
13 The first 1-2 Injera's might be a slight disaster - Don't worry. The rest of them will be pillows!
It will be amazing. Promise. You don't have to turn the Injera. Cook it on one side. It does not get the spongy texture immediately. But let it rest for 3-5 minutes and it suddenly gets that amazing texture. There is no muddy, bitter taste of Teff either. Serve it with any spicy dish. Great for scooping up the side dish!! |
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Number Of
Servings: |
Number Of
Servings:Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera. Using al |
Preparation
Time: |
Preparation
Time:2+ days |
Personal
Notes: |
Personal
Notes: Blessed is the man Who walks not in the counsel of the ungodly, Nor stands in the path of sinners, Nor sits in the seat of the scornful; But his delight is in the law of the Lord, And in His law he meditates day and night. He shall be like a tree Planted by the rivers of water, That brings forth its fruit in its season, Whose leaf also shall not wither;
And whatever he does shall prosper ~ Psalm 1
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This recipe for ETHIOPIAN INJERA is from