Combine the flours, then add water. If you do it while still hot, you will make a gummy spot on the injera. It simulates cake flour, which is a combination of cornstarch and flour. I’d love to know about the starter. I've also seen recipes that ferment the teff and the wheat in separate bowls, but I tried this and did not notice a difference. It is quite easy to adjust the recipe to smaller portions that you will use quickly. Do you have any clue as to what i could have done wrong? Thank you for all the detailed, the tips, and the voiceover on the reason certain things are done the way they are. Hey Danielle! It's made from batter that's fermented—meaning, left out at room temperature for a day or three—then cooked over high heat so that it forms lots and lots of spongy little "eyes." Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. Now I’m making … No utensils, no problem! If you let it cool a little, it will lay flat when you pull it to its correct position with little or no harm to the bread. The pure teff came out rubbery and cracked as it cooked. I always take the sourdough out of the fridge and scoop out what I need, then feed it and return it to the fridge. Still, it isn’t authentic, but it’s delicious! Please remember to rate it if you haven’t already. The batter will be a thin consistency, similar to batter for blintzes, but just a bit thicker. If you have a dehydrator, you can easily dry the seasoned wedges or squares of injera in there without having to babysit them. Then you'll release the injera by turning the skillet over a plate. Below are the equipment and products I used in this recipe. Wit Happy cooking! I still think you should still experiment. You can find the starter recipe and more on the recipe page, or you can just go to this link. Traditional Injera Making.JPG 4,288 × 2,848; 4.04 MB. Features a non-stick aluminum plate and 5 different temperature settings. My husband just likes it thin and soft. Cover loosely with a paper towel, and let the mixture stand overnight. Heat a non-stick pan on medium and coat surface with injera batter (thicker than crepe, thinner than pancake) Continue to cook, allowing bubbles to pop; Cover pan and turn off heat, letting injera steam cook for a few more minutes; Repeat Steps 8-10 to finish batter; Place stews, curries or other dishes on top the injera and serve warm . I made 1/4 of the recipe and made 5 6” rounds to begin to get a feel for the recipe. Happy Cooking! Level off the cup with the back of a knife. The pancake should be filled with little holes the Ethiopians call "eyes". While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. The problem is once you add anything besides water, teff and maybe yeast, it’s not authentic injera anymore. To freeze, fold them individually into quarters (fold in half, then again to form a quarter round), then wrap them in plastic wrap and freeze. This recipe should make eight to ten 12-inch injeras, depending on how thick you make them. Can you explain how you made your sourdough starter? To insure freshness, Injera orders are prepared and shipped on Monday and Tuesday each week and delivered before the weekend. Stay tuned for some of my Ethiopian recipes in the coming weeks and months. I hope this is helpful to you. Altitude, humidity…? Hi, A.J., Not all of them admit to adding barley flour, but it is obvious from the color to anyone experienced in using barley that this is what is happening. The bread bubbled, was light & elastic with a tangy flavor. (This will overdevelop the gluten in the flour and will result in a rubbery texture.). However, I find in the Ethiopian grocery stores that teff and barley are frequently used to make injera. Here's how to mix the two: In a mixing bowl, combine the flours and salt. Who needs money when I can make new friends like you. I also do some Instant Pot Ethiopian recipes. Thank you for your kind comments. Use a spoon to loosely fill your measuring cup with flour. As long as you have a sourdough starter going in the fridge, you can make injera whenever you want it, rather than waiting the three or four days for the leet to ferment. Otherwise, it'll dry out without getting fully cooked in the center. To do this, crumble the yeast cube and mix it with the lukewarm water. Preparation of the Injera The dough for the injera must rest for at least one night, so start preparing it early enough. What’s you best suggestion for an alternative to wheat? I've tried making injera at home for many years now. Also I used all gluten free flour – sourdough starter as well as the batter. Take a large bowl and mix the yeast water with the flour and some salt to a smooth dough. Allow to cook until bubbles start appearing on the top, about 1 minute. I appreciate your kind comments and enthusiasm. from First time my injera came out perfect and not gummy in the least bit. I’ve seen injera recipes using barley instead of wheat and I’ve seen injera made from a blend of barley and teff in Ethiopian markets. Test the teff by rubbing a bit of wet dough between your fingers. Weaving Injera Basket, Tigray (9871691474).jpg 4,016 × 5,106; 777 KB. I would just carefully pulse it to make sure you don’t over-beat it. The injera came out absolutely delicious, and it was such a thrill after several failed attempts. How Injera Bread Brings Together a Traditional Ethiopian Meal — Cooking in America Jebena Cafe in Seattle is one of the city's Ethiopian hubs. I no longer have teff on hand because I gave up… will this be just as good with some other flour? I know if I’m making sourdough bread, I have to let rise slowly for two days in my fridge to achieve a really tart flavor. Cook briefly, until bubbles form and the edges start to lift from the pan. Phenomenal. Thank you for your excellent question, Colette. Barley contains gluten so I must avoid it. I’ve not tried it myself but I know it has been done. If you have any questions, please feel free to reach out. Yes, you can make it a couple of hours ahead. With a jug pouring the injera dough 2.JPG 2,272 × 1,704; 1.44 MB. Please visit my Store for more information. Cover and continue cooking until the edges of the pancake begin to lift from the sides of the pan and begin to curl. In the beginning, it feels grainy like a fine, wet sand. They use a combination of teff and self-rising flour, and sometimes barley flour. When I tasted the injera without a dish I though it needed salt, but then we had some left over red lentil and sweet potato curry which I warmed up to eat them with. The injera should also easily slide in the pan when shaken. I, too, love Ethiopian food and make it often. Many regions that neighbor Ethiopia have their own version of spongy flatbread, and those generally use other types of flour in different combinations. Thank you for your question, Misrak. It is spongy and flexible with a sour flavor which perfectly compliments the savory and spicy Ethiopian stews on which they are served. It will never be perfectly smooth but will be much less grainy than in the beginning. It is always much better when it is fresh. Another thing, if you have leftover injera, you can sprinkle each piece with berbere or mitmita spice blends, or leave them plain, cut them into 2-inch squares, and dry them in your dehydrator. In Ethiopia, injera is made by pouring in concentric circles working toward the middle. I understand those who regularly make injera keep a portion of the dough aside as starter. Was it fully developed and sour before you began? All you can do is give it a try and see what happens. The fermentation process can take up to 2 or 3 days, depending on your climate. Hi, Ellie, How long will this injera keep – and what’s the best way to keep it? I fried it in a frying pan and my husband and I enjoy it very much. The popular model electric injera skillet is set at 450F / 230C, to give you a rough idea. It should be thin and runny but still coat the back of a spoon—slightly thicker than crepe batter. In Ethiopia, injera is made with 100% teff all the time. With a jug pouring the injera dough 3.JPG 2,272 × 1,704; 1.3 MB. Good luck!! One should be used as a the plate for Ethiopian stews. This will densely pack your cup, and you will have more flour than called for in the recipe. My favorite, which I created after posting this recipe, is made with teff and whole white wheat (whole wheat pastry flour). The leet with teff and barley fared better, but I don’t like it as much as I like my version. That’s what I’m going for. Like you said, it’s time consuming to get the “leet Irsho” right, and it’s not suitable for busy life, but once you get it right, you can pretty much keep it as long as you want! If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes. It’s definitely a big hit in my house! Let me know how it turns out! It is ready when a drop of water on the surface of the skillet sizzles and burns off quickly. Can’t wait to try it. It seems that teff and wheat ferment differently. While traditionally injera is made only from teff flour, importing it is expensive, so it’s not uncommon for injera makers in North America to use a blend of flours. If your fermented batter has a watery layer on top of it (like in the photo above on the left—it's the dark stuff), pour it off into the sink. I even refrigerated some of the batter and cooked it the next day which came out fine, still spongy and tasty. If you didn't read the post where I gave basic instructions, check that out first. Visit our Thank you so much for the five stars and for taking the time to discuss injera-making with me. How to Make Gluten-Free Injera at Home . Traditional Injera. I believe that time is a big factor in achieving a sour flavor with both wheat and teff. You can keep injera for a few days but in my opinion, it is better to make just what you will use at one time. If you want to replace most of the teff with wheat, I suggest you try 100% white wheat flour or whole wheat pastry flour. Thanks for your delightful feedback. Thank you for your question, Helen. Thank you for your interesting question. When the injera has cooled completely, you may stack them on top of each other. But you won’t fail. You have me craving it now. You have me stumped. Injera is cooked only on one side, without flipping, so you need the lid to set the top. The communal aspect captured in the large size of traditional injera is lost because you are not likely to have a non-stick surface large enough to recreate the size. This is a big deal!!! Then you'll release the injera by turning the skillet over a plate. I can be nice, mature, and intelligent, but I can also be the complete opposite. That could easily rob of its sour flavor. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. Not sure if it can be called Injera bread, but it was quite tasty. As moisture accumulates on the inside of the lid, wipe it off with a paper towel or a clean cotton cloth so the moisture does not drop onto the injera and cause gummy spots. Both are a fermented, pancake-like bread eaten as the base of the dish with other ingredients added on. Required fields are marked *, Shalom and welcome to 24six, a blog about living Jewish tradition meaningfully and joyfully through home cooking for Shabbat, holidays, and every day. Great job, AJ!!! I’ll keep plugging away at it and perhaps one day I’ll make the perfect authentic injera! It sounds like great gluten-free injera, congratulations!! Add the lukewarm water, stir just to combine. Cover and cook 30 seconds more, until dry and set on top. If using bread as a utensil is basically the best idea ever, Ethiopians have serious bragging rights with injera, a sour, spongy, earthy, wonderful flatbread. Wow, glad to see you’re still active on here. The better for soaking up sauce from Ethiopia's many famous stewed dishes. I hope this helps. Die Konsistenz dieses säuerlichen Fladenbrots ist eher weich, vergleichbar mit unseren Pfannkuchen. There are various recommendations for how long to let injera batter ferment. sorghum flour, baking powder, yeast. I don’t know about rye or buckwheat. Thank you for your question. To make injera, teff flour is mixed with water. Allow batter or "leet" to rest for 15 minutes. I have read “Teff Love” and I think Kittee Berns did a good job with it. Blend on low to combine. Preparing the batter for cooking after fermentation, Ethiopian recipes to have with your injera, Injera - Ethiopian Sourdough Teff Flatbread (parve), Ethiopian Cabbage, Carrot, and Potato Stew – Tikel Gomen, Ethiopian Stewed Yellow Split Peas – Kik alicha, Ethiopian Spicy Stewed Red Lentils – Misir Wot, Ethiopian Collard Greens – Ye’abesha Gomen. Restauranteur in Johnson City, TN which makes the food healthier and less fattening adding yeast... Out of 100 % teff injera to sell to their customers from Ethipia gerne... T something i like to do this, crumble the yeast cube and mix the two: in rubbery. The dry yeast to the touch, before they are also made 100! Are good to go a small advertising fee overdevelop the gluten in the.... 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