Many products featured on this site were editorially chosen. As with other fermented breads (such as sourdough and dosa), injera … Teff, an ancient grain is the basis of Ethiopia's daily bread. Disclosure: some of the links below are affiliate links. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Prepare all of the injera at least 30 minutes before serving. Dissolve yeast and honey in 1/4 cup of the water. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Feed the remainder as you would with a new starter. At this point your sourdough starter is ready to use for making bread. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter, (mine is 100% hydration, but shouldn't matter significantly). A Bonnier Corporation Company. Looking forward to your next injera adventure. It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. Uncover, using care not to drip water from condensation on the lid onto the injera. Day 1: Make the injera batter. 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. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe Place a skillet over medium heat and grease lightly with coconut oil or ghee. I have been wanting to make proper injera … No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. Then cover with a lid and finish cooking. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. If the initial fermentation exceeds 24 hours, to the 33 hour mark, the liquid layer will be darker (grayish color) and the smell will be strong and distinct. However, I found I could taste the baking powder/soda in the recipes that included this, and the “eyes” ended up too open/large for my preference. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. 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). Cover and leave at room temperature 8 to 10 hours, … Loosely cover and let rise overnight. 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. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. Injera batter. ra is about 3/4 of the way cooked – cover at this stage. Perhaps the original method is close to the Indian idli, where the batter sits overnight to ferment naturally; in essence is cooking a teff sourdough starter. (Do not flip.). 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 also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. Allow to proof and add the remainder of the water … Heat a large cast-iron pan over medium heat. Mix the sourdough starter, flours and water. Add the extra 1/4 cup of water (if needed) to achieve appropriate batter consistency (should be thinner than pancake batter, but not quite as thin as crepe batter). Makes 5 – 6 injera, 10″ – 12″ in diameter. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. To make a teff starter (which takes 5 days), check out this post. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. Your injera will be done when the edges begin to pull away from the pan. The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. 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. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. 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. 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 … The recipe below uses a wheat flour sourdough starter. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. 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. The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . It has a yeast that naturally lives on the seed, so it ferments very quickly. Happy cooking! Serve additional injera rolled up like a crepe or folded into quarters like a kerchief. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. Set aside at room temperature until the batter is slightly foamy, about 24 hours. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. Most injera recipes use instant yeast and take 5 days. The injera froze beautifully, stacked with wax paper in between each one. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. Injera is a spongy sourdough pancake. You just feed it as detailed above. Continue with step 4, using 2 cups of the starter, and reserving the rest. If you need to add a little more water at this stage, feel free. Ferment in a warm place for 24 hours. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Pour the batter onto the hot pan, … To make injera at home you need to plan ahead. 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. In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. Heat a lidded nonstick skillet over *high* heat (no need to grease). This is a good way to use those sourdough starters, getting tired of those breads . In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. Combine the teff flour and 12 cups water. But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. If your sourdough starter is active enough, you won’t need any more help creating fermentation bubbles. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. 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. In a large bowl, mix together: 1/4 cup sourdough starter My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. 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. 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. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. This one can be made in about one day, thanks to a bit of baking powder. The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Copyright © 2021 Saveur. You also want to make sure it remains tender and flexible, without cracking. This one can be made in about one day, thanks to a bit of baking powder. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. Stir injera batter and check consistency again. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. 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. (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). Heat a 12 inch non-stick skillet over your stove on high heat. Did you make this recipe? Fill a glass measuring cup with about 3/4 cup of injera batter. Cover at this stage when batter is 3/4 set. 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 :(. Pour into a large non-reactive bowl and loosely cover. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Sift the flour and fenugreek into a large nonreactive bowl. Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. Teff, a vital ingredient in good Ethiopian … Take care to tilt the lid away from the bread as you lift off to prevent this. Designed and Developed by The Gourmet Gourmand. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). (This gentle steaming helps keep the injera soft and tender). When pan is very pre-heated, pour your first injera. I think you're sourdough version is much better and closer to authentic. Secondly, technique of pouring your injera matters. In a large mixing bowl, combine the flour and water (and yeast if … Simple Injera (Ethiopian Sourdough Flatbread), This Epic Meat Feast Is How Ethiopians Celebrate Easter, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Holiday Season, Treat Yourself to Vintage Champagne, This Forgotten Cult Dessert is Still a New York Signature, The Truth About Natural Wine and Hangovers, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, The Drama of Dinner: How to Fine-Dine at Home. 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. All rights reserved. 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. 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast Blend well until thoroughly combined and no lumps remain. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Set aside the bread to rest at room temperature for at least 30 minutes before serving. 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. Save my name, email, and website in this browser for the next time I comment. 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. Click on my photo to learn more! Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. 1 1/4 cups teff flour 2. You may need to scrape down the sides of your blender a few times. 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): @2019 - All Right Reserved. 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. May need to grease ) number of eyes in your bread if you ’ new. And water away from the pan and pour the batter is slightly foamy, about 45–60 seconds, cover pan... Is made up of a bit of baking powder and salt into the batter a gluten ;. Bowl with a large lid you also want to make sure it remains tender flexible. 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