Injera (Ethiopian Flat Bread)
User Reviews
4.9
Injera (Ethiopian Flat Bread)
Description
The process begins by mixing teff flour with fenugreek powder and water to create a batter, which is left to ferment at room temperature for 3 to 5 days. This fermentation produces a sour taste and bubbles that give the bread its signature texture. When ready, more hot water is whisked into the fermented batter to reach the consistency of pancake batter.
The injera is cooked in thin layers on a hot pan, starting uncovered for a brief time and then covered until the surface is dry and the bread becomes spongy but still flexible. Each injera is stacked as they are cooked, ready to be served alongside Ethiopian dishes.
The recipe notes that wheat flour can be used as a substitute if teff flour is unavailable, though traditional teff imparts the authentic flavor and texture. The fermentation and cooking process require attention to batter consistency and timing for optimal results.
Ingredients
- 4.4 lb teff flour you can use wheat flour if you can't find teff
- 2 tbsp fenugreek powder
- 6 cups water
Instructions
Stage before cooking:
- Put the flour and fenugreek into a mixing bowl.
- Add the water and mix well.
- Leave to ferment for 3-5 days, 3 days is enough for me.
Cooking stage:
- Once the batter has fermented, add 2 cups (500 ml) of hot water. Whisk well until the batter is the consistency of crepe or pancake batter.
- Using a ladle or measuring cup, pour about 1/3 cup (80 ml) of the batter into a pan starting in the middle and working your way outward and swirl around to fill any gaps. The layer of batter should be relatively thin yet thick enough not to rip easily. If using a small pan, use less batter.
- Cook for 20 to 30 seconds uncovered, then cover and cook for another 40 to 50 seconds, or until it is quite dry and spongy.
- Repeat this procedure until you have used up the mixture, stacking them as you go.
Notes
User Reviews
Overall Rating
4.9
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