Injera Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

INJERA



Injera image

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

2 cups teff flour
1/8 teaspoon active dry yeast
1 cup self-rising flour
Kosher salt

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)



Injera (Ethiopian Teff Bread) image

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

½ cup white teff flour
¼ cup brown teff flour
3 tablespoons white teff flour, divided, or as needed
1 cup water
3 tablespoons water, divided, or as needed
1 teaspoon vegetable oil

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)



Injera (Ethiopian Sour Flatbread) image

Injera is a sour flatbread used in Ethiopian and Eritrean cuisine. Thicker than a crepe but thinner than a pancake, it has a delightfully sour taste.

Provided by Ashley Adams

Categories     Side Dish     Dinner     Bread

Time P3DT1h30m

Number Of Ingredients 5

2 cups teff flour
2 cups all-purpose flour
1/2 teaspoon table salt
5 cups lukewarm water
Cooking spray, for cooking

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



Quick Injera image

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

1 1/2 cups all-purpose flour
1/2 cup rye flour
2 teaspoons baking powder
1/2 teaspoon fine salt
2 3/4 cups club soda
3 tablespoons white vinegar
Nonstick spray, for greasing

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



Injera image

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

6½ cups (1 lb 10 oz/750 g) teff flour
7 cups (1.65 liters) bottled water, plus more as needed
Vegetable oil for oiling pan

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)



Ethiopian Flat Bread (Injera) image

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

3 cups self-rising flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon active dry yeast
3 1/2 cups warm water

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)



Authentic Injera (aka Ethiopian Flat Bread) image

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

1 1/2 cups ground teff (180 g)
2 cups water
salt, to taste
vegetable oil, for the skillet

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.

More about "injera bread recipes"

AUTHENTIC INJERA (ETHIOPIAN FLATBREAD) - THE DARING GOURMET
authentic-injera-ethiopian-flatbread-the-daring-gourmet image
2017-02-17 Injera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the national dish of …
From daringgourmet.com
4.7/5 (67)
Total Time 96 hrs 20 mins
Category Side Dish
Calories 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.


ETHIOPIAN HOMEMADE INJERA BREAD RECIPE - A SPICY …
ethiopian-homemade-injera-bread-recipe-a-spicy image
2021-03-22 Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across. Cook for 1 minute, then using a large spatula, flip the …
From aspicyperspective.com


INJERA - MARCUS SAMUELSSON
injera-marcus-samuelsson image
2014-08-12 Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Strain through a sieve or strainer to remove any lumps. Grease a large skillet with clarified butter (recipe below), and heat over …
From marcussamuelsson.com


QUICK INJERA RECIPE | ETHIOPIAN FLATBREAD | COOK'S HIDEOUT
quick-injera-recipe-ethiopian-flatbread-cooks-hideout image
2022-02-08 Here is how to make Injera step by step: Start by combining all purpose flour and teff flour, in a medium size bowl. Add instant yeast, baking soda, salt and mix well. Stir in warm water, apple-cider vinegar and whisk …
From cookshideout.com


INJERA - TRADITIONAL RECIPE FROM ERITREA & ETHIOPIA | 196 …
injera-traditional-recipe-from-eritrea-ethiopia-196 image
2019-05-08 Put the mixture into a large bowl. Cover with plastic wrap and let stand for 48 hours in refrigerator. Heat a non stick pan or griddle at maximum temperature. Lightly oil. Pour a thin layer of batter with a small ladle for each …
From 196flavors.com


INJERA RECIPE: ETHIOPIAN TEFF BREAD - THE BREAD SHE BAKES
injera-recipe-ethiopian-teff-bread-the-bread-she-bakes image
2015-01-25 DAY 2. Add another 50g teff flour and 50g lukewarm water. Cover and leave at room temperature. Teff flour starter after the second feed. Teff flour injera batter before the final fermentation. DAY 3. Add the remaining teff flour …
From thebreadshebakes.com


QUICK INJERA RECIPE - ACADEMY OF NUTRITION AND DIETETICS
quick-injera-recipe-academy-of-nutrition-and-dietetics image
2019-01-24 Directions. Before you begin: Wash your hands. Combine flour and baking soda in a large bowl. Add club soda; stir well to form a thin batter. Heat a 10- or 12-inch non-stick pan to high (a griddle can also be used). Brush lightly …
From eatright.org


INJERA - RECIPE FOR THE ETHIOPIAN BREAD - FERNWEH KOCH
Take a large bowl and mix the yeast water with the flour and some salt to a smooth dough. Cover the dough and let it ferment at room temperature for at least one night. The longer the …
From fernweh-koch.de


INJERA - IMMACULATE BITES
2015-10-15 Heat a skillet, crepe pan, or non-stick fry pan preferably one with matching lid to medium high heat. When ready to cook, pour a ladleful (about 3/4 cup or more) of injera …
From africanbites.com


INJERA ETHIOPIAN BREAD - FEED YOUR SOUL TOO
Combine corn flour , sorghum, sugar yeast and water. Mix well and let the yeast mixture rise for about an hour. In Large bowl combine both flours, salt, baking powder and sugar. Next, add …
From feedyoursoul2.com


INJERA BREAD RECIPE - BAKERRECIPES.COM
2007-03-04 The best delicious Injera Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Injera Bread recipe today! Hello my friends, …
From bakerrecipes.com


INJERA (SOFT ETHIOPIAN BREAD) RECIPE - BAKER RECIPES®
2010-11-26 gradualy while stirring until you get a smooth batter. Keep for 3 days at. (Ethiopian) room temperature. stir every four hours. Heat a frying pan (25-30 cm diameter) and oil with 2-3 …
From bakerrecipes.com


100% TEFF INJERA - ETHIOPIAN FLATBREAD (GF) - FERMENTING FOR FOODIES
Instructions. Mix the teff and water in a glass bowl or measuring cup. Leave it somewhere warm to ferment for 6-24 hours. It should develop into a nice bubbly starter pretty quickly. Stir once or …
From fermentingforfoodies.com


ONE-DAY INJERA (ETHIOPIAN FLATBREAD) - LIVE NATURALLY MAGAZINE
To cook injera, use a nonstick crepe pan or skillet. Moisten a paper towel with oil, and wipe the surface. Place pan over medium-high heat. When pan is hot, use a spouted measuring cup to …
From livenaturallymagazine.com


ETHIOPIAN INJERA FLAT BREAD - THE STAY AT HOME CHEF
What’s an Ethiopian dish without a little injera? You see, in Ethiopia, injera is eaten with almost every meal. You put it at the bottom of the plate and pile your curry or stew on top. You tear off …
From thestayathomechef.com


INJERA – ETHIOPIAN FLAT BREAD | RECIPE & HOW TO EAT
2022-03-04 Step 3 Preparation & Baking. The third and final phase is baking which involves heating either the traditional clay plate or the electric stove, and both of them have circular …
From typicalethiopian.com


INJERA - ETHIOPIAN BREAD, INJERA RECIPE, AUTHENTIC TEFF INJERA
Add all ingredients into a mixing bowl. Mix and knead the dough for about 7 minutes. Top the batter with another 4 cups of water and leave it unmixed. Cover the bowl and leave it in a …
From ethiopianfood.net


HOW TO MAKE THE ETHIOPIAN FLATBREAD INJERA | CBC NEWS
2019-01-06 Tizita Bakeshop's injera (yields 8-10 flatbreads) Ingredients. 8 cups brown teff; 1 tbsp. quinoa flour; 1 tsp. barley flour; 1 tsp. rye flour; 1¼ cup sourdough starter (available at …
From cbc.ca


BEST QUICK INJERA RECIPES | BREAD | FOOD NETWORK CANADA
2020-05-28 Step 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 …
From foodnetwork.ca


HOW TO MAKE INJERA (ETHIOPIAN PANCAKE RECIPE) - AFRICAN …
Instructions. Mix the yeast together with 2 tbs of hot water in a glass. Put 375 gram of the flour in a bowl and the glass of water and yeast to it. Add 500ml of cold water to the flour and mix the …
From afrifoodnetwork.com


INJERA BREAD | PAULA DEEN
Mix to a smooth thin batter. Heat a large non-stick skillet. Ladle enough batter from the bowl to cover the bottom of the skillet, tilting the skillet to cover base evenly, then set back on heat. …
From pauladeen.com


INJERA (FERMENTED ETHIOPIAN TEFF FLATBREAD)
2020-09-07 Instructions. Put 2 cups of teff flour in a glass or ceramic bowl. Add 3 and half cups of filtered water at room temperature into the same bowl. Stir to combine well. Cover the bowl …
From yangsnourishingkitchen.com


INJERA BREAD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Dec 20, 2018 · Teff is commonly used to make injera bread in Ethiopia and Eritrea. Injera is a sourdough-risen flatbread with a unique, spongy texture. Injera is made with teff flour, which is …
From stevehacks.com


INJERA BREAD RECIPE
2021-03-19 3 c Warm water 2 1/2 c Self rising flour;GoldMedal 3 tb Club soda. Place warm water into food blender. Add flour to water and blend, slowly at first, then with rapid speed.
From recipes.com.co


INJERA BREAD RECIPE RECIPES ALL YOU NEED IS FOOD
2 cups (290g.) white rice flour: 1 cup (115g.) tapioca flour: 1 cup potato (120g.) starch: optional: 2 teaspoons xanthan gum: 2 cups (290g.) white rice flour
From stevehacks.com


ETHIOPIAN BREAD (INJERA) RECIPE : SBS FOOD
Standing time 2 days. Mix teff with the water. Leave to stand in a covered bowl for a couple of days until it starts to bubble. The mixture should be slightly sour and the consistency of crêpe ...
From sbs.com.au


MAKING ETHIOPIA INJERA BREAD... | THE FRESH LOAF
1-1/2 cups Warm Water. 1- Mix above ingredients together in a large bowl. 2- Cover with paper towel for 24 to 48 hours at 75° to 80°. 3- Pour off liquid that will rise to top. 4- Add 1/2 tsp. …
From thefreshloaf.com


INJERA, FLAT BREAD FROM ETHIOPIA | RECIPE - WORLD FOOD AND WINE
Preheat the oven to 325° F (160° C) before cooking your injera, then cook until bubbles form and place the pan into the oven for 2-3 minutes until the surface is dry. Then take it out of the …
From worldfoodwine.com


100% TEFF INJERA - THE SPLENDID TABLE
2019-01-15 1. Whisk together the teff flour and water in a large bowl until a smooth batter forms. Cover the bowl tightly with plastic wrap, making sure there’s space between the plastic wrap …
From splendidtable.org


GLUTEN-FREE SOURDOUGH TEFF INJERA RECIPE - CULTURES FOR HEALTH
2022-06-23 Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. Allow to ferment for at least 12 hours and up to three days, the latter of which is a …
From culturesforhealth.com


INJERA FROM SOURDOUGH STARTER - THE GOURMET GOURMAND
2020-09-26 Here’s some process shots as well to help with the recipe: What the batter looks like after 8 hours of fermentation. Texture before pouring – thinner than pancake batter, thicker …
From thegourmetgourmand.com


INJERA RECIPE – ETHIOPIAN FLAT BREAD | FLOURACADEMY
In this recipe, Oumou Bah, a famous african chef, is going to make Injera without using teff flour which is sometimes not easy to get when you live outside Africa. But Flour Academy adivises …
From flouracademy.com


HOW TO MAKE INJERA FLATBREAD AND WHAT TO SERVE WITH IT
2022-01-27 Coat with a teaspoon of vegetable oil, and pour about ½ cup of batter on the pan, making a large round flatbread shape from the outside of the pan to the inside. Cover the pan, …
From allrecipes.com


INJERA BREAD WITH 100% TEFF FLOUR - SPICEROOTS
2016-01-12 Instructions. Stir together 2 Cups of teff flour and whey and water in a non reactive bowl/ glass jar. Add in the yeast and mix to combine. Cover with a lid and leave in a dark …
From spiceroots.com


15 INJERA BREAD RECIPE ANYONE CAN MAKE – EASY RECIPES TO MAKE …
2022-04-13 Injera Teff Bread Recipe. Injera Teff Bread Recipe. We know you'll like these concepts as long as we do! Check out this recipe . 2. ethiopian injera flat bread. ethiopian …
From eatwhatweeat.com


INJERA BREAD A HEALTHY EASY FLAT BREAD RECIPE FOR ETHIOPIAN FOOD
2018-08-20 After the blending process is done. Take a flat frying pan.make the pan very hot. Now take a 1 coffee cup and fill the 1/2 of the coffee cup with the batter and pour into the flat …
From easylifeforeveryone.com


INJERA RECIPE - ETHIOPIAN FLATBREAD - LINSFOOD
2014-02-22 Traditional Injera Batter (you need 2-3 days for this) Place the teff and rice flours in a large bowl. Add 70g (½ cup) of the starter. Gradually add 250ml (1 cup) of the water, mixing …
From linsfood.com


INJERA RECIPE – ETHIOPIAN FLAT BREAD | RECIPE CART
60 g teff flour 60 g rice flour 200 ml water ½ Tbsp active dry yeast ½ Tbsp white sugar 250 g teff flour 250 g rice flour 70 g Injera starter 1 litre tepid water 1 tsp salt (added right at the end …
From getrecipecart.com


ETHIOPIAN HOMEMADE INJERA BREAD RECIPE BY A SPICY PERSPECTIVE
2022-04-22 Yields 8 Servings. Prep Time 30 mins Cook Time 6 mins Total Time 36 mins. Injera at Ethiopian restaurants is made as large pizza-sized circular crepes. At home, you can make …
From africanvibes.com


Related Search