INJERA (FERMENTED SOURDOUGH BREAD)
Make and share this Injera (Fermented Sourdough Bread) recipe from Food.com.
Provided by Food.com
Categories Breads
Time P4DT8h10m
Yield 20 pieces
Number Of Ingredients 3
Steps:
- Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
- On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
- Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.
Nutrition Facts : Calories 44.3, Fat 0.2, Sodium 0.5, Carbohydrate 9.5, Fiber 1.3, Sugar 0.1, Protein 1.4
INJERA BREAD
Provided by Food Network
Time 40m
Yield 18 to 20 pieces
Number Of Ingredients 5
Steps:
- Combine the dry ingredients and then add the water. Mix to a smooth, thin batter. Heat a large nonstick skillet. Ladle enough batter to cover the bottom of the skillet, tilting the skillet to cover the base evenly, and then set back on heat. When small holes appear on the surface remove the injera bread. Cook only on 1 side. Repeat with remaining batter.
INJERA (ETHIOPIAN FLATBREAD)
This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew.
Provided by lwatkins
Categories Breads
Time 40m
Yield 12 flatbreads, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Teff flour is available from a whole foods store or Northern African markets. Nancy's yogurt is best because of its tartness. You want not-sweet yogurt.
- Whisk (or stir together with your largest fork) the flours, salt & baking soda in a large bowl. In a separate bowl whisk the yogurt into the club soda, then stir this in the flour mix making a thin, smooth batter. Strain to make sure there a no lumps.
- Pam your largest skillet & heat over medium high heat. Pour about 1/2 cup of batter into the skillet starting in the center & spiraling out. Cook for 20 seconds. (The bread should have a gajillion tiny pinholes in it at this point.) Cover for 30 more seconds. Remove it to a warm platter & cover with a cloth to keep it warm while you cook the rest of the flat breads.
- Lay a piece of the flat bread on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering thick stew. Now, eat the stew, tearing off pieces of the bread from the sides & scooping up the stew. (Look Ma, no fork!) Need another piece of injera?! Sure you do! It could take 2 or 3 pieces to scoop up all that wonderful stew.
- Once you have gained confidence with this & know your mama isn't going to come make you use a fork, add 2 or 3 more dippers of food. Veggies. Green beans & carrots & maybe a wilted spinach salad. Of course, you'll need more injera to scoop all that up. But what the heck -- .
Nutrition Facts : Calories 132.4, Fat 1.3, SaturatedFat 0.7, Cholesterol 4, Sodium 1105.3, Carbohydrate 25.3, Fiber 0.8, Sugar 1.5, Protein 4.3
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
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- In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. Loosely cover and let rise overnight. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. This is good/normal.
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