Heat a non-stick skillet over medium heat. MethodPrep: 5 min › Cook: 1 min › Extra time: 1 day proofing › Ready in: 1 day 6 min. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. I added about 2/3 cup water but this will vary from batch to batch. 4 c Self-rising flour 1 c Whole wheat flour 1 ts Baking powder 2 c Club soda. Recipe Serves: 8. Don’t cook it on the other side – remove from the pan once cooked. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Injera (Ethiopian Teff Flatbread) These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. Heat a … Add the egg and half the water, beat to a smooth paste then stir in the remaining water. Allow the injera to bubble and let the bubbles pop. Pour some of the mixture into the pan until it covers the bottom. Heat a 12-inch nonstick skillet over high heat. Experience the unique flavor and texture of this famous fermented Ethiopian bread! IMPORTANT NOTE:  Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours. Method. Add some water to the batter to thin it out to the consistency of crepe batter. Receive the latest recipes from The Daring Gourmet! Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with. The only ingredients: teff, salt, and water. , or substitute a portion of it with some barley or wheat flour. The fermentation stage can be skipped if you’re in a hurry. Injera is eaten every day in Ethiopian homes and takes the place of utensils. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. We’re committed to enhancing the overall health and wellbeing of our customers. Spray the skillet with a thin coating of nonstick … . Mix 60g of white teff flour and 30g brown teff flour together in a bowl. Injerà, a sour, spongy flatbread It usually should be made with all Teff flour or mixed with sorghum or other flours. It is a national dish in Ethiopia and Eritrea. Invert the skillet onto a work surface, letting the injera … At this point, the batter will look separated and watery on top. Mix batter until smooth. In a small saucepan, bring 1 cup of water to a boil. Depending on how good your non-stick pan is, you may need to. Aug 6, 2017 - This is a traditional Ethiopia flatbread cooked in a frying pan. Combine flours and baking powder in a bowl. allrecipes.co.uk/recipe/1445/ethiopian-injera-flatbread.aspx The fermented dough is then used in the new batter the next time injera is made. Healthy Supplies is an online health food & health products store based out of Sussex, England. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Swirl the skillet to coat the bottom evenly with the batter—don’t add more batter to fill the gaps. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. up to 12 hours – otherwise it’s ready to go. Make your injera according to what you prefer. Millet flour from a health food shop will work fine, however. Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is traditionally served with various curries on top. Once the bubbles have … Whisk in enough water to form a mixture the consistency of double cream or pancake batter. 2. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. Injera or millet bread is Ethiopia's famous pancake-style bread that is similar to a crêpe.. The typical sour, spongy flatbread of the Horn of Africa, from which you tear off portions to spoon hot and spicy tidbits into your mouth. After 1 hour the batter should have a bit of a crazy paving effect on the surface and be bubbly. If you have longer, the batter will only benefit (you could even leave it overnight). « Healthy Food Swaps + 10 Healthy Salad Dressings. Ingredients for Injera (Flat Bread) Recipe. When the mixture starts to bubble, it’s ready to cook – this may take up to 3 days! It is As an Amazon Associate I earn from qualifying purchases. NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in. That’s why, on top of health foods, we offer sports nutrition, eco-friendly home and ethical beauty products. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Cover the bowl with a tea towel and leave out of the way. Adjust the heat as necessary so that the injera doesn’t burn, and cook until the surface shows bubbles, about 30 seconds. Cover the skillet with a lid and let the injera cook until the surface loses its gloss, about 2 minutes more. Hi from down under tried your injera today, I used 1 cup teff flour instead of corn flour and 1/2 cup corn flour in stead of sorghum whole wheat , then followed your recipe exactly. These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and Water, using wild yeast to ferment over a couple of days. Injera batter is usually prepared like sourdough; a small portion from each batch is saved and allowed to ferment. Gluten-based flours (e.g. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. This recipe uses baking soda and club soda to produce the same bubbly effect. This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. Injera Recipe – Ethiopian Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. See blog post for details about using commercial yeast as a starter, (you'll use about 1/4 teaspoon dry active yeast), *See blog post for detailed instructions*. Mix into a smooth, fairly thin batter. Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Put the flour and baking powder into a large bowl or jug and stir to combine. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Then stir the cooked/thickened batter back into the original fermented batter. And we have an Injera! Lightly oil a large pan over medium heat. As an Amazon Associate I earn from qualifying purchases. Preparation: Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. The batter will have a sweet-soured nutty smell. Make sure all of the water that goes into this is warm- not too hot not too cold. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking Note: This method involves wild yeast fermentation. This will happen pretty quickly. Whisk the salt into the batter. Fantastic turned out just … This recipe needs advance preparation! The high iron content of teff makes it a perfect choice for a bread substitute. Blend on slow initially just to combine ingredients. Take off the heat and leave to one side while you make the injera. It's a delicious bread for serving with stews or tagines. Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Cook the injera on the 4th or 5th day. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. In the pictures and recipe below I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking. Dissolve yeast and honey in 1/4 cup of the water. International delivery is also available for our overseas customers. Put some oil in a frying pan over a medium heat. Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is … Refrigerate the batter for. Wholegrain Brown Teff Flour 1kg (Tobia Teff), Profusion Himalayan Rose Pink Salt - fine 500g. Consistency of crepe batter effect on the 4th or 5th day cream or batter! 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