ETHIOPIAN FLAT BREAD (INJERA)
Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!
Provided by PinkCherryBlossom
Categories Yeast Breads
Time 1h40m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Mix everything together to form a batter.
- Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
- It can sit as long as 3-6 hours.
- When ready, stir batter if liquid has settled on bottom.
- Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
- Batter will be quite thin.
- Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
- Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
- Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
- Batter should be no thicker than 1/8-inch.
- Do not turn over.
- Injera does not easily stick or burn.
- It is cooked through when bubbles appear all over the top.
- Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
- Finished injera will be thicker than a crepe, but thinner than a pancake.
AUTHENTIC INJERA (AKA ETHIOPIAN FLAT BREAD)
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.
Provided by Heather U.
Categories Breads
Time P3DT10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
- Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
- Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
- Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
- To serve, lay one injera on a plate and ladle your chosen dishes on top (e.g., a lovely doro wat or alicha). Serve additional injera on the side. Guests can be instructed to eat their meal without utensils, instead using the injera to scoop up their food.
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 BREAD
This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here the combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. ** Found on an African cuisine website for ZWT 4.**
Provided by TLu1089
Categories < 30 Mins
Time 25m
Yield 5 9 inch pancakes, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, starting with the lesser amount of water. Add water to achieve a consistency which is easy to pour.
- Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame.
- Do not let the pan get too hot.
- Spread 1/2 teaspoons oil over the pan with a brush.
- Fill a pitcher with batter.
- Pour the mixture on the griddle in a thin stream starting from the outside and going in circles to the center from left to right.
- As soon as it bubbles uniformly all over remove from heat.
- Pancakes should be 9 inches in diameter.
- Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.
- Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
Nutrition Facts : Calories 141.5, Fat 7.4, SaturatedFat 1.6, Cholesterol 42.8, Sodium 321.7, Carbohydrate 15.3, Fiber 0.5, Sugar 2.9, Protein 3.2
INJERA (AFRICAN [ ETHIOPIAN] FLAT BREAD)
This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple.
Provided by JanetB-KY
Categories Breads
Time 17m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 2
Steps:
- Mix the flour with the water; you want to have a somewhat liquid consistency.
- Heat a large non-stick frying pan. The secret of making injera is that the pan be very hot.
- Pour a thin layer (think crepe thinness) of mixture on the pan; cook until the bottom is light brown and the top becomes sponge like.
- You CAN turn it and cook the other side to crispness and brownness but traditionally the top side is supposed to be spongy -- let the bottom cook but don't turn it.
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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