Vegan Bodybuilding & Fitness

Healthy Food Defines You
It is currently Mon Nov 24, 2014 8:54 pm

All times are UTC - 5 hours




Post new topic Reply to topic  [ 5 posts ] 
Author Message
 Post subject: Who's got an "injera" recipe?
PostPosted: Thu Apr 05, 2007 1:27 am 
Offline
Rabbit
User avatar

Joined: Fri Feb 09, 2007 6:35 pm
Posts: 30
Location: Los Angeles, CA
We've been talking about Ethiopian food in a different thread so it made me think of this. I have checked online for recipes for injera but I have failed at making the ones that I have come across. I am having difficulties with the fermenting process. Has anyone successfully made injera and if so, what's the secret? Thanks!


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 05, 2007 2:56 pm 
Offline
Elephant
User avatar

Joined: Tue Aug 23, 2005 6:41 pm
Posts: 1056
Location: Pittsburgh
viewtopic.php?t=5614

I don't make this nearly enough but it is fantastic and makes a TON!

Injera (Ethiopian Flat Bread)
3 cups self-rising flour
½ cup whole wheat flour
½ cup cornmeal
1 T active dry yeast (equiv. of one package)
3 ½ cups water


*Mix all ingredients in a large bowl.
*Cover and let set an hour or longer until batter rises and becomes stretchy.
*The batter can sit for as long as 3-6 hours if you need it to. (3 hrs is what I prefer)
*When you are ready, stir batter if liquid has settled on the bottom.
*In blender, whip 2 c. of batter at a time, thinning it with 1/2-3/4 c. water. Batter will be quite thin.
*Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
*Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8 inch.
*Do NOT turn. Injera is cooked through when bubbles appear all over the top.
*Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm. (VERY important to rest on towel before stacking!)

_________________
Making Prudish Americans Uncomfortable - one photo at a time.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 05, 2007 7:45 pm 
Offline
Manatee
User avatar

Joined: Tue Nov 22, 2005 4:34 pm
Posts: 249
Location: The Great White North
Isn't Ethiopian injera typically made with teff flour (not wheat)?


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 05, 2007 7:56 pm 
Offline
Elephant
User avatar

Joined: Tue Aug 23, 2005 6:41 pm
Posts: 1056
Location: Pittsburgh
ljk11 wrote:
Isn't Ethiopian injera typically made with teff flour (not wheat)?


It is - but the fermentation takes days and I've tried many different approaches to injera making and find this one the best - slightly fermented without excessive time needed. It's gotten rave reviews from those I've served it to in the past. :D

_________________
Making Prudish Americans Uncomfortable - one photo at a time.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Apr 05, 2007 9:46 pm 
Offline
Rabbit
User avatar

Joined: Fri Feb 09, 2007 6:35 pm
Posts: 30
Location: Los Angeles, CA
Thanks for the info! I'll have to give it a shot. I do have Teff flour as well but I am stoked to try this.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 5 posts ] 

All times are UTC - 5 hours


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  



{ ASACP_CREDITS }
{ ASACP_CREDITS }
{ ASACP_CREDITS } Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group