mkiojon Posted April 5, 2007 Share Posted April 5, 2007 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! Link to comment Share on other sites More sharing options...
veganmadre Posted April 5, 2007 Share Posted April 5, 2007 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 flour½ cup whole wheat flour½ cup cornmeal1 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!) Link to comment Share on other sites More sharing options...
ljk11 Posted April 6, 2007 Share Posted April 6, 2007 Isn't Ethiopian injera typically made with teff flour (not wheat)? Link to comment Share on other sites More sharing options...
veganmadre Posted April 6, 2007 Share Posted April 6, 2007 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. Link to comment Share on other sites More sharing options...
mkiojon Posted April 6, 2007 Author Share Posted April 6, 2007 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. Link to comment Share on other sites More sharing options...
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