The result should resemble a pancake batter. @2019 - All Right Reserved. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. Slightly lengthier and more descriptive post than my usual, but I’m hoping my experiments help other people trying to figure out how to make injera from scratch at home! 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. ra is about 3/4 of the way cooked – cover at this stage. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. (Do not flip.). Pour the batter onto the hot pan, … Stir injera batter and check consistency again. Injera makes a healthy alternative to wheat flour crepes. large pinch salt. (See visual above for technique). (The batter will deflate slightly. In a large mixing bowl, combine the flour and water (and yeast if … Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. ½ cup injera starter (can use sourdough starter at first) 1 cup water (use bottled or filtered water, or tap water without chlorine) 1 cup teff flour Step 2 (day 1): 1 cup teff flour Step 3 (day 1): 2-3 cups of water (use bottled or filtered water, or tap water without chlorine) Step 4 (day 2-3): Your injera will be done when the edges begin to pull away from the pan. Whisk the baking powder and salt into the batter. The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Do not stack until fully cooled or the injera will stick. Day 1: Make the injera batter. 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. Wipe the pan clean with the oiled paper towel, then continue to cook the remaining batter in the same manner, waiting at least 5 minutes before layering each injera on top of the last as they come off the stove. Steam helps with texture! Haha, I’m not sure I’ll ever be tired of sourdough breads, but I definitely love a new way to use the starters too!! I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. You also want to make sure it remains tender and flexible, without cracking. Cover at this stage when batter is 3/4 set. Let cool on a kitchen towel. This is a good way to use those sourdough starters, getting tired of those breads . Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. This one can be made in about one day, thanks to a bit of baking powder. Some people recommend using full teff, but I found the flavor wasn’t what I personally was looking for, and it ended up being a bit too crumbly/ dry for me, but everyone has their own preference. In a large bowl, mix together: 1/4 cup sourdough starter The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. 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Starting at the outside edge—working clockwise if you are right-handed or counter-clockwise if you are left-handed—pour the batter in a thin stream in one continuous motion in a spiral formation, until you end at the very center. Add the Ersho starter and water and whisk until smooth and well blended. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. When about 75 percent of the surface batter has changed color, about 45–60 seconds, cover the pan with a large lid. Converting Your Starter To A Teff Starter Once your starter is very strong and consistently bubbly, you can then convert it to a teff starter in order to obtain the proper sour teff flavor of injera. Bread, Flatbread, Sourdough, African Recipes, sourdough discard, Making Niter Kibbeh (Ethiopian Spiced Clarified Butter), First – you need to make sure you have a healthy and active sourdough starter. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. Mix the sourdough starter, flours and water. (Note – if you keep your starter in the fridge, make sure to “wake it up” by feeding it consistently for a few days before making this recipe). Save my name, email, and website in this browser for the next time I comment. Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. Looking forward to your next injera adventure. The flour comes in dark and light varieties, but either will work in this basic recipe, meant to turn out enough for two to four diners. Traditional injera are up to 20″ in diameter, but good luck finding a frying pan that size! Fill a glass measuring cup with about 3/4 cup of injera batter. Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Teff is a gluten free seed that has a rich, nutty flavour. This helps me continue to provide delicious and free content on The Gourmet Gourmand. Swirl the pan as needed to evenly distribute the batter, then cook, undisturbed, until bubbles have begun to form on the surface of the injera and the batter begins to set. sleeping or otherwise living your life), just look for a ring of residue on your container which will indicate the maximum height of the levain rise. I think you're sourdough version is much better and closer to authentic. It is a fermented, usually yeast-risen, sourdough flatbread and it is generally served as a flat pancake with a variety of stews and curries of meats and veggies, also called wat, on top. Heat a 12 inch non-stick skillet over your stove on high heat. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. If the injera rips as you take it off, or wrinkles and turns into a blob of gunky mess, this probably has … Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. I tested a few methods for how to pour the inerja, and I found that the traditional method was best – start with a nice hot pan and drizzle a cup full of batter in a circular pattern, starting at the edges, until you completely fill the skillet. This means that if you click through the link and make a purchase, I will receive a small commission at no additional cost to you. Teff, a vital ingredient in good Ethiopian … Take advantage of that sourdough starter in the back of your fridge from early quarantine and get cooking! The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. The recipe below uses a wheat flour sourdough starter. See post text for how to keep homemade gluten-free sourdough starter. Ferment in a warm place for 24 hours. Sourdough starter. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). When the pan is hot, portion out ¾ cup of batter in a spouted measuring cup. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. It has a yeast that naturally lives on the seed, so it ferments very quickly. To make injera at home you need to plan ahead. I have been wanting to make proper injera … I especially like using it to make the sourdough Ethiopian flatbread called injera, as it saves me from days of waiting for the batter to ferment and allows me to make injera … 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . Happy cooking! Avry / Flickr / CC BY 2.0 Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea. I tried a few combos of flours and found that cake flour and barley flours helped to reduce the “gumminess” I was struggling with when I used all purpose flour in other tests. At this point your sourdough starter is ready to use for making bread. If you’re new to starters, you may want to. Heat a large cast-iron pan over medium heat. This basically ensures that your starter will provide enough of a culture to appropriately ferment the batter and create nice air bubbles in your finished product. This recipe has been in the back of my mind for years now, ever since I first started delving into Ethiopian cooking (see my recipes for Shiro Wat and Misir Wat). ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Sift the flour and fenugreek into a large nonreactive bowl. This is good/normal. To make a teff starter (which takes 5 days), check out this post. Teff, an ancient grain is the basis of Ethiopia's daily bread. In restaurants injera is serves as giant … On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. Then I am ready to cook the injera in the mid-afternoon. The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. (This gentle steaming helps keep the injera soft and tender). Disclosure: some of the links below are affiliate links. To have the best possible texture for the injera, you want to cover it with a lid about 3/4 of the way through the cooking process. Take care to tilt the lid away from the bread as you lift off to prevent this. But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. Designed and Developed by The Gourmet Gourmand. Click on my photo to learn more! Injera is a 3 step process: prepare and ferment the batter, create and add a porridge (afsit) and after some more fermentation cook individual injera on a dry skillet start by either dissolving the yeast in a little luke-warm water or use a ladleful of your previous injera … Reproduction in whole or in part without permission is prohibited. If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes. I also wanted to comment on the flour combinations. Cover and leave at room temperature 8 to 10 hours, … It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Another note on the teff levain – teff doesn’t contain gluten, so the way the levain rises looks slightly different than a normal fully wheat flour levain. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread Combine the teff flour and 12 cups water. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe 1 1/4 cups teff flour I haven't been very smart throughout the years and haven't saved some of the sourdough starter, so I usually need to start from zero every time :(. As with other fermented breads (such as sourdough and dosa), injera … As a result of this process, injera has a mildly sour taste. Enter one move to the suburbs, one toddler, and one pandemic later, and I became highly motivated to replicate my favorite injera at home to the best of my ability. Pour into a large non-reactive bowl and loosely cover. Injera batter. You just feed it as detailed above. Then cover with a lid and finish cooking. Feel free to experiment with it! Prepare all of the injera at least 30 minutes before serving. But, there were many reasons to procrasinate: I never had a sourdough starter handy, the recipes all seem to take so long, and who wants to bother when you can just head down the street to the local Ethiopian market? I put the rescued batter in a sterilized jar, and added 2 tbsp of teff flour , 2 tbsp of all purpose flour, and 4 … Allow to proof and add the remainder of the water … Place a skillet over medium heat and grease lightly with coconut oil or ghee. When pan is very pre-heated, pour your first injera. Continue with step 4, using 2 cups of the starter, and reserving the rest. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Turn heat down to medium. Tilt the … I also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter, (mine is 100% hydration, but shouldn't matter significantly). Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. This guarantees you will get an excellent number of eyes in your injera. If you miss the rise (i.e. 2. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Let rest for another 8 hours. After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter recipe! After some hasty research on sourdough starter, I removed the surface film from the center of the batter, and reserved about 4 tbsp of what I hoped was pristine batter. Or baking soda 24 hours use one or two large spatulas to transfer the cooked injera a. Recipes include this as a way to use those sourdough starters, getting tired of those breads which 5! Into the gaps the rest without permission is prohibited - bubbles on flour! 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I am finally ready to share injera with sourdough starter recipe for injera, the levain is made up a...