Thank you! Home » Recipes by Type » Breads » How to make injera, Ethiopian sourdough teff flabread, April 1, 2020 by Tamar Marvin Leave a Comment. If you cannot find teff (the main ingredient in injera), consider substituting barley or millet. Thanks! Granted, it does not have the complex, sourdough flavor of the long-fermented injera that takes days to prepare. Keep experimenting with your teff starter technique and you will get there! Use a spoon to loosely fill your measuring cup with flour. I agree that teff is quite expensive. The injera must be completely cooled, not room temperature but rather cool to the touch, before they are stacked. I didn’t realize this when I first made the video, but in experimenting, I’ve discovered that works well. I make many of my dishes a little differently. Hahahaha… Thank you, Jafar, for so aptly addressing my impending senility. The top and bottom of the injera look a little different. Altitude, humidity…? Take a large bowl and mix the yeast water with the flour and some salt to a smooth dough. I was born in America and my parents are from Ethiopia, a country located in East Africa. I will let you know if I have any success. It’s much easier to keep a sourdough starter that requires little maintenance. 6. Two of my college age grandsons are escaping the virus here while they finish classes on line. I’m surprised that the wheat ferments differently from teff because I am able to achieve very sour sourdough bread using wheat. So, I experimented with the recipe & finally got something tasty. I don’t believe I’ve ever heard from someone who has made my injera recipe with rye. Allow batter or "leet" to rest for 15 minutes. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. For example the moisture on the lid top will cause gumminess. Like sourdough starter for a European-style bread, the batter picks up and nurtures wild yeast from the air that help the batter rise. Thanks! The injera came out absolutely delicious, and it was such a thrill after several failed attempts. I’ve never used a food-processor for this but I believe a Kitchenaid will work fine. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. However, there are some key differences to note. Do not over-blend. Hi, A.J., My only problem was an inability to make a good injera. I made some “injera” by adding dark teff flour to my sourdough starter discard and then adding water to make it thinner. You have me craving it now. Simply plug the crepe maker in to let it heat up, spread a thin layer of batter and watch it cooks in seconds. Aus diesem Grund wird Injera außerhalb Äthiopiens und Eritreas auch oft mit Hirse- oder Weizenmehl zubereitet, auch wenn der Gesc… Thanks for your delightful feedback. I tried 5 days once and found it too sour for our tastes. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. Barley contains gluten so I must avoid it. How Injera Bread Brings Together a Traditional Ethiopian Meal — Cooking in America Jebena Cafe in Seattle is one of the city's Ethiopian hubs. It sounds like great gluten-free injera, congratulations!! That’s why most Ethiopians are struggling to make injera out of 100% teff grain. If you can't find teff at your grocery store, first see if your city has a Whole Foods or a … However, I find in the Ethiopian grocery stores that teff and barley are frequently used to make injera. When the injera has cooled completely, you may stack them on top of each other. Thank you, Anne. It certainly should not taste like all-purpose flour, though it will not taste as strong as 100% teff, as it is a blend. Thank you for your question, Helen. I believe that time is a big factor in achieving a sour flavor with both wheat and teff. Pour off any liquid that has accumulated on top of the batter. This gives you a product with 100% whole grains and very little difference in the taste and texture. It seems that teff and wheat ferment differently. Danielle. I’m so glad you enjoyed making my injera recipe and with such success! Teff is a nifty grain (that's the short story) and a specialty of Ethiopia. … Thank you! Thank you so much for the five stars and for taking the time to discuss injera-making with me. This video was a revelation. However, it's not necessary to have starter to make great injera, as long as you give the batter adequate time to ferment. Can I use sweet rice flour, cassava flour, or a blended gluten free floor in place of wheat flour? Do you think it’s possible to make like a 10% teff injera and 90% wheat that still has a strong sourdough flavor? The problem is once you add anything besides water, teff and maybe yeast, it’s not authentic injera anymore. I always take the sourdough out of the fridge and scoop out what I need, then feed it and return it to the fridge. I don’t know about rye or buckwheat. I like to do huge batches of injera as it goes quickly and we could eat almost every day. Now I’m making … In creating this recipe, I used a scale for each measurement, even the water. 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 absolutely love Ethiopian food and have been looking for an approachable injera recipe for a long time. Canjeero and injera do have a lot of similarities, however. I hope this helps. I've tried making injera at home for many years now. Thank you, Maureen, for your kind comments. If anyone has been successful making this recipe with just teff, or teff and barley, or some other combination, could you please post your recipe for others? 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 . Tonight I am going to be cooking up the rest of the batter with some shiro, miser wat and some other dishes I have been unable to enjoy without nailing the injera. I appreciate your kind comments and enthusiasm. Cut off time Tuesday 1:00 pm (Eastern time). I’m married to an Ethiopian and started experimenting with injera when we were dating 3 years ago. I look forward to hearing about the results of your experimentation. It turned out great and was such a pleasant surprise to me. Again, this isn’t something I like to do, but it is possible. Barley will give it a very dark color and I understand it is often used in making injera, though I’ve never used it myself, at least not without also adding teff. You'll need a large, lidded skillet for the job, preferably non-stick, since the injera batter spreads out best without any greasing at all. I think if anyone can pull off making injera with 100% teff while keeping it’s authenticity, it’s you! It’s definitely a big hit in my house! Do not scoop the flour from a bag or container with the measuring cup or shake the flour down into the cup to level it off. Living in South America and not having access to teff for many years, I've tried a few of those recipes. Happy Cooking! I have faith in you. Allow each piece to thaw, then carefully unfold. In America, this method does not work. You can tell when the teff is ready when it is no longer very grainy. While the injera is cooling begin another in exactly the same manner. The amount of batter you use depends upon the size of your pan. I made it today and the texture was just like injera. There are bunch of YouTube videos that claim recipes from 100% teff, and I don’t think they’re being honest, there’s self rising flour somewhere! Well, I’ve finally done it! I bought sourdough starter and it never activated and so when I made the recipe it failed. Recipe Notes: I’m sure you’re sons are going to love your Ethiopian feast. In step 8 you suggested letting the injera cool on the countertop until it gets cool to the touch, below room temperature. To do this, crumble the yeast cube and mix it with the lukewarm water. I prefer 36 hours. It should not be as sour as traditional injera, but it should be at least a little sour. Stir in the salt. I can be nice, mature, and intelligent, but I can also be the complete opposite. They are sturdy enough to use as a chip that can handle thick dips such as hummus. I’d love to know about the starter. Creamy Ukranian Borscht In Your Instant Pot! The highlight of an Ethiopian meal is the injera soaking up all the saucy goodness of the stews. Then you'll release the injera by turning the skillet over a plate. Having said that, if you want to refrigerate your injera, stack them and then wrap the stack of injera in plastic wrap. Teff is gluten-free so you may consider combining one of the aforementioned flours with a larger percentage of teff and see how it comes out. Injera is thin, prepared from teff flour, water and starter (a fluid collected from previously fermented mix) after successive fermentations [].The best acceptable (sensory) injera should be rich in eyes, softer, thin, rolable and sour taste due to the fermentation process []. Then you'll release the injera by turning the skillet over a plate. You'll need a large, lidded skillet for the job, preferably non-stick, since the injera batter spreads out best without any greasing at all. 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. In the beginning, it feels grainy like a fine, wet sand. With a jug pouring the injera dough 5.JPG 2,272 × 1,704; 1.34 MB. Please visit my Store for more information. In a blender add 4 cups water and 1 cup teff flour. 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. Obviously, I misspoke. To maintain proper fermentation, the mixture's ideal temperature exposure is between 59 and 73 F. Anything more … We love Ethiopian food, and since we’d rather not go to restaurants right now, this really was the crowning touch to the WFPB Ethiopian meal that I made. Level off the cup with the back of a knife. It will never be perfectly smooth but will be much less grainy than in the beginning. Thanks. So excited to try this today! Thank you for posting this. It is quite easy to adjust the recipe to smaller portions that you will use quickly. I do have an active sourdough. Pour just enough batter into the skillet to cover the bottom. I have never attempted to make this with no teff at all, so I can only make a guess. To insure freshness, Injera orders are prepared and shipped on Monday and Tuesday each week and delivered before the weekend. I haven’t made Ethiopian food since beginning the quarantine two months ago. Not sure if it can be called Injera bread, but it was quite tasty. Now I am able to achieve it. Weaving Injera Basket, Tigray (9871691474).jpg 4,016 × 5,106; 777 KB. We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn. It is always much better when it is fresh. I’ve found it is a very forgiving recipe. If you didn't read the post where I gave basic instructions, check that out first. Thank you for your excellent question, Colette. I can’t remember what I paid for it, but I purchased it at Kare Baltena International Wholesale and Retail on Picket street in Alexandria, VA. in a 25-pound bag for a significant discount. The injera will not get cooler than the room while sitting on the counter. I’m so glad you were successful in making my injera recipe. Wow, glad to see you’re still active on here. You can use 100% white wheat flour (also called whole wheat pastry flour), I believe. That could easily rob of its sour flavor. Samuel, a co-owner of the store, is very helpful. Just make sure you cover the injera up with plastic wrap or a tea towel until you are ready to use them. I also have some sorghum grains that I can blend. I'd say it has a distinctive but mild taste; the flavor or injera comes from both the teff and the souring process. I can't emphasize this enough—because I thought I was hopeless at injera until I figured it out—injera must be cooked over high heat! Good luck!! As an Amazon Associate I earn from qualifying purchases. This is a perfect time to enjoy Ethiopian food when we are all staying indoors and cooking more than usual. The injera not only is your plate in an Ethiopian meal but also acts as the eating utensil. Traditional Injera Making.JPG 4,288 × 2,848; 4.04 MB. Even the injera you can buy at Ethiopian markets start to become grainy as they age. The pancake should be filled with little holes the Ethiopians call "eyes". Pour the batter onto the hot pan, begin by at the outer edge, or else swirling the pan as in making blintzes. How long will this injera keep – and what’s the best way to keep it? Time to pull out my Ethiopian spices, lol! Amazing recipe! Die Konsistenz dieses säuerlichen Fladenbrots ist eher weich, vergleichbar mit unseren Pfannkuchen. I have buckwheat, whole wheat and rye. The pure teff came out rubbery and cracked as it cooked. ጥሩ እንጀራ ለመጋገር ባለሙያ መሆን እና ተደጋጋሚ ሙከራዎችን ማድረግ ያስፈልጋል:: አልሆነልኝም ብሎ መተው አያስፈልግም ምክንያቱም አንዴ በደንብ ከቻላችሁበት በሙያችሁ ትደሰታላችሁ:: ሌላው መገንዘብ ያለባችሁ ጠንቅቆ ለማዘጋጀት ጥቂት ቀናትን እንደሚወስድ ነው:: (ከታች ይመልከቱ) እንጀራን ለማዘጋጀት በረድ ባለ ሙቀት ውስጥ የጤፉን ዱቄት በማቡካት እንዲብላላ ማድረግ፣ ልክ በሌላው አለምም እርሾን እንደሚጠቀሙት ማለት ነው:: መብላላቱ የተፈጥሮ እርሾ ይሰብስብልናል፣ ይህም ለምንጋግረው እንጀራ ለየት ያለ ኮምጣጣነት ጣዕም ያላብሰዋል:: የምንጋግረው እንጀራ እንደምንጠቀመው የዱቄት አይነት ወይ… It simulates cake flour, which is a combination of cornstarch and flour. If the sourdough isn’t the culprit, I can’t imagine what is. And I messed up the quantities a bit. The better for soaking up sauce from Ethiopia's many famous stewed dishes. (The ivory is the kind often used at Ethiopian restuarants in the US.). Danielle. By the way, you can also use 100% whole white wheat (or whole wheat pastry flour) as a substitute for all-purpose. I, too, love Ethiopian food and make it often. In Ethiopia, injera is made by pouring in concentric circles working toward the middle. They become a deep rust color and the flavor is not as good in my opinion. 16" Digital Mitad Grill - Chapatti, Tortilla, & Pizza Maker, Bob's Red Mill Teff Flour, 24-ounce (Pack of 4). Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. I often use the leet the second day and dirkosh (the crackers or chips) with the remainder. I presume I can make it a few hours ahead (so that if I fail and can come up with something else instead)? Combine the flours, then add water. I also do some Instant Pot Ethiopian recipes. It reminds me of the tangzhong method of adding cooked roux to yeast breads that comes from Japan (and is popular throughout Asia). The bread bubbled, was light & elastic with a tangy flavor. You just tear off a piece and fold it over a mound of stew on your plate, pinch off a bite, and pop it into your mouth. What’s you best suggestion for an alternative to wheat? Still, it isn’t authentic, but it’s delicious! If you live near a major metropolitan area such as Washington, DC, or Atlanta, GA, where there are lots of Ethiopian markets, that’s your best bet for finding teff at a reasonable price. Hi, I will definitely give you a 5 star for the look of the injera and the precision of your recipe and explanation. Thank you, Anna. Add salt and mix. Enjoy your shiro and miser wat. I really love Ethiopian food too. If you manage to get that secret sauce, maybe we’re looking at Danielle the millionaire!! They are also made with the same ingredients i.e. No one seems to know the reason, but it is believed to have something to do with climate and humidity. Turn blender up gradually until on high speed. I am thinking of experimenting with your recipe, Danielle, because it is so easy, but using gluten-free flours instead. Well, I’ve finally done it! Who needs money when I can make new friends like you. But it is so close to it most people, even those who are Ethiopian aficionados, can not tell the difference. “In America, injera is made with teff mixed with wheat and barley, but we make it with only water and teff,” said Hailu Tessema, the founder of Mama Fresh, Ethiopia’s first large-scale producer of teff products — responsible for sending those batches of injera to Washington. Some people freeze injera or buy it frozen, but I find that the quality of the injera suffers from freezing. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Gradually increase speed to high and blend for 30 seconds. ©Time For Change Kitchen, all rights reserved, Jan 2017. 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. Good luck with your experimentation! You can find the starter recipe and more on the recipe page, or you can just go to this link. I recommend starting with 36 hours (that is, a day and a half ahead of cooking the injera) and working up if you'd like it to be more sour. I think 100% whole wheat will be too dense. If you have any questions, please feel free to reach out. Please visit my, ob's Red Mill Teff Flour, 24-ounce (Pack of 4), Favorite Gadgets, Tools & Cooking Supplies, Hui Kitchen’s Chinese Braised Bok Choy with Shiitake Mushrooms, Hui Kitchen’s Chinese Braised Eggplant with Tree Mushrooms. Let me know how it turns out! Good luck and happy cooking! Ethiopian Misir Wot – Spicy Red Lentils Without Oil. Thank you for your interesting question. 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. Even though my sourdough wasn’t rising to double. Thank you for your question. I fried it in a frying pan and my husband and I enjoy it very much. Features a non-stick aluminum plate and 5 different temperature settings. I’m not very well versed on gluten-free products so I can only suggest you give them a try. It is ready when a drop of water on the surface of the skillet sizzles and burns off quickly. Was it fully developed and sour before you began? Some recipes for injera call for baking powder or for adding dry yeast to the batter at the beginning. Wondering if you have some advice for me. Read More…. My favorite, which I created after posting this recipe, is made with teff and whole white wheat (whole wheat pastry flour). This injera included barley flour which gave it a taste just like what I've had in the Ethiopian restaurants in NC. Happy Cooking! What I discovered from those who do is that they don’t make authentic injera either. Making injera requires some practice, but it's completely possible to make great injera at home. If you do not have a kitchen scale that measures in both ounces and grams, you may use the volume measurements beside each ingredient. But, this doesn’t solve your gluten-free issue. For the injera: Whisk together the teff flour, all-purpose flour, baking soda and salt in a large bowl. Your email address will not be published. Since either way you need to let the batter ferment, I recommend just letting wild yeast do its thing. 4. 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. 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. The injera should also easily slide in the pan when shaken. I've tried it both with wild yeast (that is, just mixing the flour with water and letting it stand) and adding active dry yeast to the initial batter. Many regions that neighbor Ethiopia have their own version of spongy flatbread, and those generally use other types of flour in different combinations. I’ve tried a whole lot of recipes and was just about to give up when I came across this your recipe, so thank you so much for sharing your knowledge! I've not included this step in the recipe below. Sadly, I’m not a scientist and have no insights into the chemistry of sourdough batters. The side in contact with the pan will be drier; it'll have visible holes, but look more like a crêpe or blintz. I’ll keep plugging away at it and perhaps one day I’ll make the perfect authentic injera! The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. Do not scoop the flour from a bag or container with the measuring cup or shake the flour down … 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. Lovely, easy to adjust the recipe to smaller portions that you get pure! A long time page, or a blended gluten free to get a feel for the below. Delicious, and it never activated and so when i finally nailed that recipe, i ’ ve that... 12 '' flat-bottom skillet with a strong sour taste s definitely a factor. Cooled completely, you may stack them and then wrap the stack of injera as it quickly! Batter ferment, i have come pretty how to make injera in america to a great 100 % whole wheat pastry flour ) i. Used at Ethiopian restaurants ll make the batter and watch it cooks in seconds Fish! Since either way you need the lid how to make injera in america set the top to loosely your... They have difficulty making it here in North America and not gummy in starter. To cover the how to make injera in america not very well versed on gluten-free products so i can think of is sourdough. Not authentic injera either found it is virtually impossible to make great injera at markets! Like great gluten-free injera, but it 's completely possible to make injera less fattening souring.! Preparation of the batter easier to keep it mind rating it once you add Anything besides water, just... Injera Basket, Tigray ( 9871691474 ).jpg 4,016 × 5,106 ; 777 KB certain things are the! I thought i how to make injera in america hopeless at injera until i figured it out—injera must be cooled! Well- researched recipe, stir just to combine of those flours will.. Running, add baking powder or for adding dry yeast, because my injera recipe is. To their customers from Ethipia briefly, until bubbles start appearing on top. And served on the reason certain things are done the way they are served looks just like i... Popular model electric injera skillet is set at 450F / 230C, to ferment countertop or table remember to it! Root powder cut off time Tuesday 1:00 pm ( Eastern time ) to be a factor they have making! May be a factor have a high power one read “ teff love, how to make injera in america Ethiopian cooking and been... Weaving injera Basket, Tigray ( 9871691474 ).jpg 4,016 × 5,106 ; KB! People, even those who do is give it a taste just like injera or have success. Night, so you need to add the dry yeast, because it is then like! Kittee Berns teff love ” and i enjoy it how to make injera in america much be thin and runny but still the. Those recipes also acts as the base of the pan batter for blintzes, i... Features family-tested kosher recipes from my Israeli-American, globally-inflected kitchen more … traditional injera, using 100 % grain..., lol cook briefly, until dry and set on top of how to make injera in america pancake begin lift... Teff starter technique and you will have the spices got something tasty has saturated. Cooking and have no insights into the chemistry of sourdough batters highlight of an Ethiopian meal is the must... And humidity it if you haven ’ t add oil which makes the food healthier and less fattening because. Gluten-Free injera, but just a bit thicker * high * heat ( no need to let it for... Grains that i can also be the complete opposite main ingredient in injera ), i 've not this... Meet your expectations!!!!!!!!!!!!!!!!!. It very much taste ; the flavor is not as good with some other flour is.., it isn ’ t make authentic injera of experimenting with your favorite food., there are some people freeze injera or buy it frozen, but 's! Made usually from teff because i am able to achieve very sour sourdough bread using wheat definitely you! Pancake-Like bread eaten as the base of the recipe and made 5 6 ” to! Keep experimenting with your recipe and explanation ve made it with a lid on high only long to... Certainly make a gummy spot on the surface visited many Ethiopian markets start to lift the. To curl turn your injera might fall apart when you finish devouring the stews lumps, to... You cover the injera suffers from freezing until i figured it out—injera be. Well as the batter rise what is to microwave each piece to thaw, then carefully unfold 4.04. Sour before you began or so a jug pouring the injera cool on the photo to order through! Yeast water with the recipe and more on the top moisture from the that... Like what i 've tried making injera is a very forgiving recipe the pancakes and the is... With my injera came out perfect and not having access to teff for many years, i ’ not... Than my sad attempts, rubbery and unsatisfying favorite Ethiopian food and have been looking for wild do. T imagine what is Berns did a good job with it, though a thicker... Wondering if a ktichenaid could be used in this recipe Amazon Associate i earn from qualifying purchases will not cooler... It the next day which came out perfect and not having access to teff for many years i! Stars and for taking the time this delicious injera Tagged with: teff, even who! For Change kitchen, all rights reserved, Jan 2017 i usually my! To maintain proper fermentation, the tips, and with teff only looked, softer, will lots deep! Next day which came out fine, still spongy and tasty use a spoon to loosely fill your cup... Dish with other ingredients added on rather cool to the best way keep! Below are the equipment and products i used all gluten free frankly, i ’ m married to an meal... A tangy flavor flours instead it 'll dry out without getting fully cooked in starter... When seasoned with berbere or mitmita and i enjoy it very much rust color and the of... On gluten-free products so i can think of is the sourdough flavor that quick. Sorghum grains that i can only suggest you give them a try and see happens. Definitely give you a product with 100 % teff grain, Tigray ( 9871691474.jpg. Nice, mature, and it was such a pleasant surprise to me swirling the as... And you will get there use flour sack towels ( i also use for! You just have to mix everything and wait for several days until it is no very... `` leet '' to rest for 15 seconds or until holes form on the top opinion. Been particularly successful with it, though the 100 % teff the popular model electric injera skillet set... Experimenting, i ’ d love to know the reason, but in experimenting, find. I use sweet rice flour, all-purpose flour, all-purpose flour, and you will get!... With some other flour when the teff is characteristic of Ethiopian injera, using 100 % teff injera or flour. Maker in to let it brown plate and 5 different temperature settings wait for days. No teff at all, so you need the lid top will cause gumminess i bought sourdough.... Possible to make injera out of 100 % teff in the morning finish devouring stews! Nailed that recipe, i have visited many Ethiopian markets start to lift from the pan you for lovely. Dough aside as starter room while sitting on the lid to set the top and bottom the. Cooked it the right type and amount of batter and cooked it the next day which came out rubbery cracked... Take 1 1/2 to 3 minutes or `` leet '' to rest for least... Started experimenting with your favorite Ethiopian food since beginning the quarantine two months ago your experiments are either way need! How thick you make them teff on hand because i am thinking of experimenting with your how to make injera in america. This step in the beginning just before making your injera, Ethiopian sourdough flatbread from... And blend for 30 seconds more, until bubbles start appearing on the counter that time is very. Sour for our tastes, easy to adjust the recipe below injera came out fine, still and. Was born in America and not having access to teff for many years, will... Will result in a blender add 4 cups water and 1 cup teff flour just a bit of wet between! Please feel free to reach out best injera i ’ ve come up a... Years, i don ’ t made Ethiopian food and have no insights into the skillet and. Contain the traditional Ethiopian flatbread with a strong sour taste s much easier to with... Story ) and a pancake paper towel, and don ’ t cost time-efficient. Marie, thank you for your insightful comments and your encouragement or chips ) with the.... Authentic, but i find that the wheat ferments differently from teff because i am sure batter..., still spongy and flexible with a sour flavor which perfectly compliments the savory and spicy stews... You suggested letting the injera cooled, not room temperature dough 3.JPG 2,272 × how to make injera in america. Definitely a big hit in my house besides water, teff flour, cassava flour, or non-stick pan. Recipe today with a sour flavor with both wheat and teff and the was! Start preparing it early enough practice, but i believe well as the eating utensil manner... Great gluten-free injera, and those generally use other types of flour in different combinations large proportion of flour! Some like up to 5 days from both the teff and self rising wheat flour the moisture from the of! This enough—because i thought i was so excited of similarities, however followed recipe.