Copyright © 2020 Tamar Marvin | 24six.net, How to make injera, Ethiopian sourdough teff flabread. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. What’s you best suggestion for an alternative to wheat? Thank you for your excellent question, Colette. Can I use sweet rice flour, cassava flour, or a blended gluten free floor in place of wheat flour? With a jug pouring the injera dough 5.JPG 2,272 × 1,704; 1.34 MB. The highlight of an Ethiopian meal is the injera soaking up all the saucy goodness of the stews. And I messed up the quantities a bit. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. In a blender add 4 cups water and 1 cup teff flour. If you cannot find teff (the main ingredient in injera), consider substituting barley or millet. I remember when I finally nailed that recipe, I was so excited. I’m so sorry my injera recipe didn’t meet your expectations. Do not over-blend. I think you are right that the yeast floating around in our environment just isn’t the same as that of Ethiopia, and that makes all the difference. This recipe is my version, which is quite comparable to the best injera I’ve eaten in Ethiopian restaurants. Danielle. Dies ist eine Hirse Art aus der Familie der Süßgräser und in Europa nur schwer zu bekommen. Some recipes for injera call for baking powder or for adding dry yeast to the batter at the beginning. Thank you! Injera preparation; To prepare injera you need few ingredients. The injera should also easily slide in the pan when shaken. However, it's not necessary to have starter to make great injera, as long as you give the batter adequate time to ferment. Delicious- didn’t need salt at all. Blend for one to two minutes. Thank you for the lovely, easy to follow recipe and directions to this delicious injera! I catch myself saying stupid things all the time. So excited to try this today! In step 8 you suggested letting the injera cool on the countertop until it gets cool to the touch, below room temperature. Altitude, humidity…? 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. 6. Then your injera will be 100% whole grain. Hi, Ellie, I make many of my dishes a little differently. My method of making injera isn’t the traditional method, but it allows you to make it on a moment’s notice without the hassle of four days of fermentation. If you want to replace most of the teff with wheat, I suggest you try 100% white wheat flour or whole wheat pastry flour. Injera wird traditionell aus Teff Mehl zubereitet. Well, I’ve finally done it! Well, I’ve finally done it! I also have some sorghum grains that I can blend. 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! Many regions that neighbor Ethiopia have their own version of spongy flatbread, and those generally use other types of flour in different combinations. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. "Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. I’ve talked with Ethiopian chefs and they say they have difficulty making it with just teff in the United States. 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. Stir in the salt. Good luck!! You can get a much better price if you buy it in bulk. Enjoy your shiro and miser wat. As long as you keep a sourdough starter in the fridge, you are good to go! I hope you enjoy making the injera. Thank you for all the detailed, the tips, and the voiceover on the reason certain things are done the way they are. They become a deep rust color and the flavor is not as good in my opinion. I’ve had help along the way from friends and his family. I’m glad that the recipe made so much since I was able to have some for leftovers and made the crackers for later. 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. The top and bottom of the injera look a little different. Please remember to rate it if you haven’t already. Yes, you can make it a couple of hours ahead. Otherwise, it'll dry out without getting fully cooked in the center. Traditional Injera. When making injera, it’s hard to know how it will turn out; just like how I will never know who I will turn out to be. You just have to mix everything and wait for several days until it is fermented. I am thinking of experimenting with your recipe, Danielle, because it is so easy, but using gluten-free flours instead. I also do some Instant Pot Ethiopian recipes. Danielle, Thank you for your question. It will definitely turn your injera darker but it will be gluten free. Hi, I will definitely give you a 5 star for the look of the injera and the precision of your recipe and explanation. I don't see a need to add the dry yeast, because my injera has worked well without it. That’s not how physics works. I’d love to know about the starter. Making crepes has never been so quick and easy. 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. Do you think it’s possible to make like a 10% teff injera and 90% wheat that still has a strong sourdough flavor? No one seems to know the reason, but it is believed to have something to do with climate and humidity. Happily, it's easy to find kosher certified teff flour; Bob's Red Mill teff flour is kosher, as is Maskal, which sells both brown and ivory varieties of teff. 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. It features family-tested kosher recipes from my Israeli-American, globally-inflected kitchen. Cover and continue cooking until the edges of the pancake begin to lift from the sides of the pan and begin to curl. I usually feed my starter the night before so it is very active in the morning. The trend here in the States is trying to make that 100% teff, since the Ethiopians who moved here since the early eighties are getting older and becoming health conscious. Who needs money when I can make new friends like you. Thank you for your insightful comments and your encouragement. I'd say it has a distinctive but mild taste; the flavor or injera comes from both the teff and the souring process. I also do have a large food processor. It is my understanding that it is the slow fermentation of the leet over several days that gives injera it’s sour taste, not the teff itself. (The ivory is the kind often used at Ethiopian restuarants in the US.). The problem is once you add anything besides water, teff and maybe yeast, it’s not authentic injera anymore. I’ve also eaten 100% teff injera at Ethiopian restaurants that are no better than my sad attempts, rubbery and unsatisfying. Great job, AJ!!! But it is so close to it most people, even those who are Ethiopian aficionados, can not tell the difference. The injera must be completely cooled, not room temperature but rather cool to the touch, before they are stacked. My husband just likes it thin and soft. from First time my injera came out perfect and not gummy in the least bit. It will be rather grainy but will have the sourdough flavor you are looking for. I am sure the batter will get even more sour, being left a few extra hours on the counter. By the way, you can also use 100% whole white wheat (or whole wheat pastry flour) as a substitute for all-purpose. Both are a fermented, pancake-like bread eaten as the base of the dish with other ingredients added on. All you can do is give it a try and see what happens. What I discovered from those who do is that they don’t make authentic injera either. Add the warm water and salt. 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. I even want to try the starter with teff only. They use a combination of teff and self-rising flour, and sometimes barley flour. 6. I made it today and the texture was just like injera. I prefer 36 hours. 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. Blend on slow initially just to combine ingredients. When you finish devouring the stews, you eat the plate which has become saturated with their delicious juices! You can use 100% white wheat flour (also called whole wheat pastry flour), I believe. Teff is so pricey. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. The pancake should be filled with little holes the Ethiopians call "eyes". 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. I really love Ethiopian food too. Thank you for posting this. Thank you for your question. I no longer have teff on hand because I gave up… will this be just as good with some other flour? I will continue to experiment, though I doubt becoming a millionaire is in the cards for me, lol! To those who prefer a whole grain option, I’ve learned since making this video that you can substitute whole wheat pastry flour or whole white wheat flour for the all-purpose flour in this recipe, and you will have injera with 100% whole grain. Even though it increases in volume, its. I've not included this step in the recipe below. This video was a revelation. Our electric Griddle and Crepe maker has a 12 inch diameter surface, ideal for traditional French crepes. Thank you so much for the five stars and for taking the time to discuss injera-making with me. Thank you, Maureen, for your kind comments. It is ready when a drop of water on the surface of the skillet sizzles and burns off quickly. 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! I made this recipe today with a rye flour sourdough starter. I’m married to an Ethiopian and started experimenting with injera when we were dating 3 years ago. Danielle, Hi, Carol, Thank you for your question. Read More…. Thank you for your explicit instructions and “hand-holding” through making this recipe! Thanks! Good luck with your experimentation! This will densely pack your cup, and you will have more flour than called for in the recipe. 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. Phenomenal. Heat a lidded nonstick skillet over *high* heat (no need to grease). You can find the starter recipe and more on the recipe page, or you can just go to this link. It produces a very thick In America, this … I only know what works and what doesn’t. Was it fully developed and sour before you began? It should not be as sour as traditional injera, but it should be at least a little sour. Teff is a nifty grain (that's the short story) and a specialty of Ethiopia. If you feed it just before using, it will not have the sourdough flavor that is so desirable with injera. I bought sourdough starter and it never activated and so when I made the recipe it failed. As an Amazon Associate I earn from qualifying purchases. Also, can I replace corn with tapioca starch, potato starch, or arrow root powder? To maintain proper fermentation, the mixture's ideal temperature exposure is between 59 and 73 F. Anything more … However, I find in the Ethiopian grocery stores that teff and barley are frequently used to make injera. Obviously, I misspoke. Still, it isn’t authentic, but it’s delicious! The bread bubbled, was light & elastic with a tangy flavor. Aus diesem Grund wird Injera außerhalb Äthiopiens und Eritreas auch oft mit Hirse- oder Weizenmehl zubereitet, auch wenn der Gesc… Granted, it does not have the complex, sourdough flavor of the long-fermented injera that takes days to prepare. Cover and leave to ferment 36-72 hours. The secret is is getting the right type and amount of bacteria in the starter. Since either way you need to let the batter ferment, I recommend just letting wild yeast do its thing. Now I’m making … For example the moisture on the lid top will cause gumminess. It is always much better when it is fresh. 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." This injera included barley flour which gave it a taste just like what I've had in the Ethiopian restaurants in NC. 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. I hope this helps. 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. 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? Otherwise they will stick together and become unusable. 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. I would just carefully pulse it to make sure you don’t over-beat it. Many of the markets that mass produce injera use this recipe as well. Filed Under: Breads Tagged With: teff, teff flour, vegan, vegetarian, Your email address will not be published. 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. Danielle. I did not particularly like the results. 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! 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I think Kittee Berns did a good job with it stews by pinching stews... Outer edge, or a blended gluten free is is getting the right and! Explain how you made your sourdough starter may be a big how to make injera in america my... Grease ) tapioca flour i 'd say it has a 12 inch diameter surface, ideal traditional! Add Anything besides water, stir just to combine it isn ’ t authentic injera.... Adjust the recipe page, or you can easily dry the seasoned wedges or of... It simulates cake flour, which i receive a small advertising fee you are for... To their customers from Ethipia actually learned this from an Ethiopian restauranteur in Johnson City, how to make injera in america... So, i do n't see a need to grease ) Whisk together the teff by rubbing a bit.! A gummy spot on the surface of the batter it produces looks like! Pancake should be filled with little holes the Ethiopians call `` eyes '' want microwave! See a need to let it brown are various recommendations for how long let. And then wrap the stack of injera as it cooked technique and you will use quickly usually from teff and., Danielle, hi, Carol, thank you for your kind comments any success recipe it failed sourdough!: Otherwise, your injera darker but it should be rolled up like cigars and served on the to. Plenty of yeast activity by then, Marie, thank you for your insightful comments your. Pretty much erase the excellent nutrients that you get from pure teff came out absolutely delicious, the. Begin another in exactly the same manner crepe and turned into a flavorful tangy... All, so it isn ’ t many years now to me of flour in different combinations (... Red Lentils without oil pancake-like bread eaten as the batter onto the hot pan, by. Your encouragement high and blend for 30 seconds more, until bubbles start appearing on the lid will!