Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is … Using all the starter will make around 30 Injera IMPORTANT NOTE:  Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours. Once the bubbles have … As an Amazon Associate I earn from qualifying purchases. If you have longer, the batter will only benefit (you could even leave it overnight). In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Recipe Serves: 8. Mix into a smooth, fairly thin batter. 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. Make sure all of the water that goes into this is warm- not too hot not too cold. 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. Wholegrain Brown Teff Flour 1kg (Tobia Teff), Profusion Himalayan Rose Pink Salt - fine 500g. Add 240ml water … wheat and barley) will yield a much different texture than 100% teff. Invert the skillet onto a work surface, letting the injera … Adjust the heat as necessary so that the injera doesn’t burn, and cook until the surface shows bubbles, about 30 seconds. At Healthy Supplies, we stock the widest range of organic and eco-friendly food, drink and lifestyle products online. In a blender add 4 cups water and 1 cup teff flour. « Healthy Food Swaps + 10 Healthy Salad Dressings. Combine flours and baking powder in a bowl. We’re committed to enhancing the overall health and wellbeing of our customers. It's a delicious bread for serving with stews or tagines. Pour some of the mixture into the pan until it covers the bottom. Add the egg and half the water, beat to a smooth paste then stir in the remaining water. It is Then stir the cooked/thickened batter back into the original fermented batter. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. Millet flour from a health food shop will work fine, however. Heat a 10-inch nonstick skillet over medium heat. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. At this point, the batter will look separated and watery on top. Allow to proof and add the remainder of the water … The batter will have a sweet-soured nutty smell. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. 2. That’s why, on top of health foods, we offer sports nutrition, eco-friendly home and ethical beauty products. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Experience the unique flavor and texture of this famous fermented Ethiopian bread! Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is traditionally served with various curries on top. Add club soda plus about 4 cups water. up to 12 hours – otherwise it’s ready to go. Spray the skillet with a thin coating of nonstick … Make your injera according to what you prefer. . Fantastic turned out just … Put the flour and baking powder into a large bowl or jug and stir to combine. See blog post for details about using commercial yeast as a starter, (you'll use about 1/4 teaspoon dry active yeast), *See blog post for detailed instructions*. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. , or substitute a portion of it with some barley or wheat flour. Heat a 12-inch nonstick skillet over high heat. It usually should be made with all Teff flour or mixed with sorghum or other flours. Healthy Supplies is an online health food & health products store based out of Sussex, England. Injera Recipe – Ethiopian Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. Mix the teff flour with 150ml water, yeast and a pinch of salt and leave to rise, covered with a tea towel, for at least 1 hour. Injera (Ethiopian Teff Flatbread) These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. Lightly oil a large pan over medium heat. Don’t cook it on the other side – remove from the pan once cooked. And we have an Injera! In the pictures and recipe below I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking. International delivery is also available for our overseas customers. Ingredients for Injera (Flat Bread) Recipe. Mix 60g of white teff flour and 30g brown teff flour together in a bowl. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. Put some oil in a frying pan over a medium heat. Injera is eaten every day in Ethiopian homes and takes the place of utensils. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Preparation: Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. Mix batter until smooth. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. The high iron content of teff makes it a perfect choice for a bread substitute. Heat a … Cover the skillet with a lid and let the injera cook until the surface loses its gloss, about 2 minutes more. The fermented dough is then used in the new batter the next time injera is made. Swirl the skillet to coat the bottom evenly with the batter—don’t add more batter to fill the gaps. Take off the heat and leave to one side while you make the injera. Method. Heat a non-stick skillet over medium heat. Blend on slow initially just to combine ingredients. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread. Note: This method involves wild yeast fermentation. When the mixture starts to bubble, it’s ready to cook – this may take up to 3 days! Cook, stirring occasionally, until the onions are golden, about 15 minutes. Injera (Flat Bread) Preparation. This is how I make Injera. MethodPrep: 5 min › Cook: 1 min › Extra time: 1 day proofing › Ready in: 1 day 6 min. Dissolve yeast and honey in 1/4 cup of the water. This recipe needs advance preparation! Gluten-based flours (e.g. I added about 2/3 cup water but this will vary from batch to batch. The only ingredients: teff, salt, and water. Add some water to the batter to thin it out to the consistency of crepe batter. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking Use a rubber spatula if necessary to scrape the dough from the sides of the blender. Injerà, a sour, spongy flatbread After 1 hour the batter should have a bit of a crazy paving effect on the surface and be bubbly. In a small saucepan, bring 1 cup of water to a boil. Depending on how good your non-stick pan is, you may need to. Aug 6, 2017 - This is a traditional Ethiopia flatbread cooked in a frying pan. These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. The typical sour, spongy flatbread of the Horn of Africa, from which you tear off portions to spoon hot and spicy tidbits into your mouth. Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with. Hi from down under tried your injera today, I used 1 cup teff flour instead of corn flour and 1/2 cup corn flour in stead of sorghum whole wheat , then followed your recipe exactly. As an Amazon Associate I earn from qualifying purchases. Whisk the salt into the batter. Cook the injera on the 4th or 5th day. Cover the bowl with a tea towel and leave out of the way. Whisk in enough water to form a mixture the consistency of double cream or pancake batter. Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy. 4 c Self-rising flour 1 c Whole wheat flour 1 ts Baking powder 2 c Club soda. Our selection includes free-from, vegan and gluten-free foods and you can make massive savings with our economy sized bulk packs. Refrigerate the batter for. Allow the injera to bubble and let the bubbles pop. (No SPAM, we'll never sell your email - we promise!). It is a national dish in Ethiopia and Eritrea. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. Receive the latest recipes from The Daring Gourmet! If you shake the bowl a little, you … Injera batter is usually prepared like sourdough; a small portion from each batch is saved and allowed to ferment. This recipe uses baking soda and club soda to produce the same bubbly effect. Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. The fermentation stage can be skipped if you’re in a hurry. Cook time: Under 15 min Prep time: 2+ days Serves: 2 people Yields: Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera. Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Injera or millet bread is Ethiopia's famous pancake-style bread that is similar to a crêpe..