INJERA
Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. It relies on flour made from teff, which is part of the lovegrass family, and produces seeds as tiny as poppy seeds. It is nutrient-dense and gluten-free. Injera is served with stews, both meat-based and vegetarian; a torn-off piece of the flatbread is used to pick up the accompaniments.
Provided by Food Network Kitchen
Time P2DT2h
Yield Sixteen 10-inch rounds of injera
Number Of Ingredients 4
Steps:
- Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera; see Cook's Note.) After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.
- At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.
- Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.
- You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.
INJERA (ETHIOPIAN TEFF BREAD)
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 is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time P1DT6m
Yield 2
Number Of Ingredients 6
Steps:
- Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
- Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
- Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
- Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
- Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg
INJERA (ETHIOPIAN SOUR FLATBREAD)
Steps:
- Repeat until all of the batter is used, spraying the pan with cooking spray as necessary.
Nutrition Facts : Calories 348 kcal, Carbohydrate 71 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 0 g, Sodium 191 mg, Sugar 1 g, Fat 2 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
QUICK INJERA
Injera is eaten every day in Ethiopian homes and takes the place of utensils. This spongy, slightly sour pancake uses rye instead of teff for similar effect and can be used to scoop up stews, salads and sides. Serve the injera with our Red Lentils (Misr Wat), Chicken Stew (Doro Wat), Braised Cabbage, Carrots and Potatoes and Braised Beef with Peppers (Zilzil Tibs) for a mouthwatering Ethiopian feast.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 injera
Number Of Ingredients 7
Steps:
- 1. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Pour the club soda into a measuring cup and add the vinegar. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Let sit for 10 minutes.
- 2. Heat a 10-inch nonstick skillet over medium heat. Spray the skillet with a thin coating of nonstick spray. Make the injera the way you make a crepe: Remove the skillet from the heat and tilt the edge farther from you down toward the floor. Pour 1/3 cup of the batter in a pool slightly off-center further from you, and then quickly swirl the pan so that the batter covers the entire surface. Place the pan back on the heat, cover with a lid and cook until the edges start pulling from the pan and the top is shiny and slightly dry, 90 seconds to 2 minutes. Peel the injera from the pan and transfer to a plate, top-side up. Serve cool.
INJERA
Traditional injera takes a week to make, since you need four days to make the sponge, plus another three to prepare the batter.
Provided by Yohanis Gebreyesus
Yield Makes 7 to 9 medium or 5 large injera
Number Of Ingredients 3
Steps:
- Begin by making a sponge or yeast starter: In a large non-reactive bowl or plastic jug with a lid, sift a generous 2 cups (9 oz/250 g) of the flour and, using your hands, begin slowly working in about 1 cup (250 ml) of water until you have a very moist, squishy dough without any lumps-it should take about 5 minutes. Pour over½ cup (125 ml) water so that the mixture is entirely submerged, then tightly cover and let it rest for four days at room temperature.
- The mixture will have separated into two layers: a thick, yeasty sponge on the bottom and a watery layer on the top. Carefully pour off and discard the watery top layer so that only the sponge underneath remains. You will need only a portion of this sponge to progress. You can use the leftover sponge to make successive batches of injera; it will keep, covered in the refrigerator, for several days.
- In a large non-reactive bowl, measure out 1 cup (250 ml) of the sponge. Using your hands, mix in the remaining 41/s cups (1 lb 2 oz/500 g) of flour and½ cup (125 ml) of water. When you start smelling a pleasantly sour aroma, gradually add a generous 1 ½ cups (375 ml) of water. Once the mixture is smooth, with no lumps, pour about 1 % cups (400 ml) of water on top; do not stir in this layer of water. Cover tightly and let the mixture rest for three days at room temperature.
- After three days, remove the lid and take a look. The batter may bubble and smell sour-these are good signs. However, if you see any bits of mold develop on the surface, scoop out and discard. Pour off and discard the watery liquid layer on top and reserve what is left: this is the base batter.
- Make the absit. In a large saucepan, bring 1 cup (250 ml) of water to a boil. Whisk in ½ cup (125 ml) of the base batter and½ cup (125 ml) of water. When this mixture begins to thicken and bubble, remove it from the heat. It should have the consistency of thin cooked oatmeal. Let it cool to just warm. This mixture is called absit.
- Mix the absit into the bowl with the base batter to create a final batter. The mixture should have a consistency mid-way between a crepe and pancake batter. If it is too thick, stir in a little additional room-temperature water. Cover the bowl with a dish towel and let it rest for about 2 hours, until bubbles have begun to form on the surface. The bubbles are the sign that the final fermentation has occurred and that the injera batter is ready to be cooked.
- To cook the injera, use a non-stick crepe pan or skillet, or large, traditional mitad. Moisten a paper towel with oil and wipe the surface, then place the pan over medium-high heat.
- When the pan is hot, use a spouted measuring cup to scoop ½-1 cup (125-250 ml) of the batter, depending on the size of the pan (a standard 11 inch/28 cm crepe pan will take about¼ cup/175 ml of batter). For a large mitad, use about twice as much batter. Work quickly and carefully in order to pour the batter evenly around the pan. Starting at the outside edge of the cooking surface-going clockwise if you are right-handed or counterclockwise if you are left-handed-pour the batter in a thin stream and in one continuous motion in a spiral formation, without overlapping, until you end at the very center. There might be some batter left over in the scoop. While not traditional, if using a crepe pan, swirl the pan if needed to evenly distribute the batter.
- Cook undisturbed until bubbles have begun to form on the surface of the injera and the batter begins to set. When about 75 percent of the surface batter has changed color, 45 seconds-11/2 minutes, cover the pan with a large lid. (A glass lid is helpful here as it allows you to check the doneness of the injera without uncovering.) Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, from 30 seconds-l 1/2 minutes (it might be longer with a larger mitad). Do not flip the injera.
- When cooked, use a long thin spatula and a thin plate or piece of cardboard to transfer the injera to a flat basket or a large plate lined with parchment paper without breaking.
- Remove any stray dough from the cooking surface, and then apply more oil as necessary and reheat. (After the first few injera, lower the heat to medium-low.) Continue making them in the same way, layering each injera on top of the last on the basket or plate as they are finished. Allow to cool for at least 5 minutes before placing another on top, and allow all to rest for at least 30 minutes before serving. Cover any leftovers loosely with plastic wrap and they will keep for about 2 days.
ETHIOPIAN FLAT BREAD (INJERA)
Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!
Provided by PinkCherryBlossom
Categories Yeast Breads
Time 1h40m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.
Provided by Heather U.
Categories Breads
Time P3DT10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
- Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
- Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
- Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
- To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.
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AUTHENTIC INJERA (ETHIOPIAN FLATBREAD) - THE DARING GOURMET
From daringgourmet.com
4.7/5 (67)Total Time 96 hrs 20 minsCategory Side DishCalories 146 per serving
- *See blog post for detailed instructions*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.
- In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
- In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
- Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.
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