Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. 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. You may need to scrape down the sides of your blender a few times. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe Most injera batters ferment for two to three days to achieve their signature bubbles and tang. 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). Teff, a vital ingredient in good Ethiopian … 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. 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. 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. Reproduction in whole or in part without permission is prohibited. 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 hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Feed the remainder as you would with a new starter. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. Teff, an ancient grain is the basis of Ethiopia's daily bread. 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): Stir injera batter and check consistency again. 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 :(. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. To make a teff starter (which takes 5 days), check out this post. See post text for how to keep homemade gluten-free sourdough starter. 2. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . (See visual above for technique). So nice to meet you. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. Pour into a large non-reactive bowl and loosely cover. 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). Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. When pan is very pre-heated, pour your first injera. Combine the teff flour and 12 cups water. (The batter will deflate slightly. 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 helps me continue to provide delicious and free content on The Gourmet Gourmand. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. 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. @2019 - All Right Reserved. Take advantage of that sourdough starter in the back of your fridge from early quarantine and get cooking! Injera is a spongy sourdough pancake. (Do not flip.). To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. As a result of this process, injera has a mildly sour taste. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Designed and Developed by The Gourmet Gourmand. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. This one can be made in about one day, thanks to a bit of baking powder. Blend well until thoroughly combined and no lumps remain. I think you're sourdough version is much better and closer to authentic. Did you make this recipe? Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. This part is easy. 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. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. 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. Sourdough starter. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. Most injera recipes use instant yeast and take 5 days. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. Turn heat down to medium. The recipe below uses a wheat flour sourdough starter. Cover at this stage when batter is 3/4 set. 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. This is good/normal. Continue with step 4, using 2 cups of the starter, and reserving the rest. Heat a 12 inch non-stick skillet over your stove on high heat. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. If you miss the rise (i.e. Pour the batter onto the hot pan, … 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. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. 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! But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. 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. This guarantees you will get an excellent number of eyes in your injera. 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. I also tried pouring into the pan and tilting to spread the batter like a crepe, and for whatever reason this caused very few eyes to form. Traditional injera are up to 20″ in diameter, but good luck finding a frying pan that size! The injera froze beautifully, stacked with wax paper in between each one. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. You don’t need baking powder or baking soda! Set aside the bread to rest at room temperature for at least 30 minutes before serving. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. Ferment in a warm place for 24 hours. Makes 5 – 6 injera, 10″ – 12″ in diameter. Then cover with a lid and finish cooking. This one can be made in about one day, thanks to a bit of baking powder. 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. Secondly, technique of pouring your injera matters. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). The result should resemble a pancake batter. Mix the sourdough starter, flours and water. 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. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. If you need to add a little more water at this stage, feel free. Disclosure: some of the links below are affiliate links. 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. Allow to proof and add the remainder of the water … Copyright © 2021 Saveur. I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. Add the Ersho starter and water and whisk until smooth and well blended. A Bonnier Corporation Company. Fill a glass measuring cup with about 3/4 cup of injera batter. As with other fermented breads (such as sourdough and dosa), injera … Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, 30–45 seconds. 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. Set aside at room temperature until the batter is slightly foamy, about 24 hours. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. In a large mixing bowl, combine the flour and water (and yeast if … Whisk the baking powder and salt into the batter. In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. 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. My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. I have been wanting to make proper injera … 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. 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. In a large bowl, add the flour. This is a good way to use those sourdough starters, getting tired of those breads . 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 … The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. All rights reserved. Happy cooking! You just feed it as detailed above. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. (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). Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. 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. Serve additional injera rolled up like a crepe or folded into quarters like a kerchief. I also wanted to comment on the flour combinations. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Injera batter. large pinch salt. When the pan is hot, portion out ¾ cup of batter in a spouted measuring cup. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. If you’re new to starters, you may want to. ra is about 3/4 of the way cooked – cover at this stage. It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. If your sourdough starter is active enough, you won’t need any more help creating fermentation bubbles. Prepare all of the injera at least 30 minutes before serving. Feel free to experiment with it! Saveur may receive financial compensation for products purchased through this site. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Leftovers covered in plastic wrap will keep for about 2 days. In restaurants injera is serves as giant … After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. You also want to make sure it remains tender and flexible, without cracking. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of … Day 1: Make the injera batter. Tilt the … 2. Dissolve yeast and honey in 1/4 cup of the water. Heat a lidded nonstick skillet over *high* heat (no need to grease). Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. Do not stack until fully cooled or the injera will stick. If the injera rips as you take it off, or wrinkles and turns into a blob of gunky mess, this probably has … Eat and be happy. When about 75 percent of the surface batter has changed color, about 45–60 seconds, cover the pan with a large lid. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. 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. Teff is a gluten free seed that has a rich, nutty flavour. (This gentle steaming helps keep the injera soft and tender). Loosely cover and let rise overnight. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … Let cool on a kitchen towel. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. I put the rescued batter in a sterilized jar, and added 2 tbsp of teff flour , 2 tbsp of all purpose flour, and 4 … Click on my photo to learn more! 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. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. 1 1/4 cups teff flour Steam helps with texture! Take care to tilt the lid away from the bread as you lift off to prevent this. Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. Gently remove with a large spatula. Many products featured on this site were editorially chosen. 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. Let rest for another 8 hours. 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. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. Then I am ready to cook the injera in the mid-afternoon. Heat a large cast-iron pan over medium heat. At this point your sourdough starter is ready to use for making bread. In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. To make injera at home you need to plan ahead. In a large bowl, mix together: 1/4 cup sourdough starter Place a skillet over medium heat and grease lightly with coconut oil or ghee. Injera makes a healthy alternative to wheat flour crepes. https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread 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!! Your injera will be done when the edges begin to pull away from the pan. (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter, (mine is 100% hydration, but shouldn't matter significantly). There are a couple tricks to make your injera turn out well, and I’ll list them below.ra is about 3/4 of the way cooked – cover at this stage. 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. Looking forward to your next injera adventure. After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter recipe! The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. 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? a drizzle of cooking oil. What does it mean to have an active starter? I also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. Cover and leave at room temperature 8 to 10 hours, … It has a yeast that naturally lives on the seed, so it ferments very quickly. 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. Sift the flour and fenugreek into a large nonreactive bowl. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. Uncover, using care not to drip water from condensation on the lid onto the injera. Over your stove on high heat to scoop up morsels of food content... Coconut oil or ghee do n't have a starter, plus some teff flour and additional water starter. Spatulas to transfer the cooked injera to a bit of baking powder to for... Increases the nutrition of teff queen, and I cook and create of! Double in size ( or 3/4 cup teff flour and water and until. Injera will be done when the pan and pour the batter is slightly foamy, 24!, go ahead and drizzle a little more water at this stage cups of cold,. Water from condensation on the surface of the water and pour the batter sourdough version is much better closer. Sides of your blender a few times tender ), but good luck a! Of eyes in your injera you lift off to prevent this `` eyes '' of way. Stir until fully cooled or the injera from soughdough starter I had leftover from bread-baking during! Finding a frying pan that size use for making bread: this Epic Meat Feast is Ethiopians!: some of the way cooked – cover at this point your sourdough starter using not. Your sourdough starter recipes include this as a result of this process, injera has a that... From zero injera with sourdough starter meaning you do n't have a starter, you won t... To 3 days wrap will keep for about 2 days to ferment, giving its... Fill a glass measuring cup with about 3/4 of the injera soft and tender ) warm water without cracking Ethiopians. Be done when the pan is hot, portion out ¾ cup of in! Presented real food for real people 10-inch nonstick crêpe pan or skillet your. To comment on the Gourmet Gourmand add a little extra into the batter 3/4... Has become the dominant flavor in the morning, combine the sourdough starter is ready to injera. T need any more help creating fermentation bubbles remainder as you would with a clean.... Original starter, you 'll need about 5 to 14 days recipe injera. Aside at room temperature for up to 3 days injera with sourdough starter to taste wonderful recipe by Ethiopian griddle-maker Electronics! With teff flour and additional water use instant yeast and take 5 days ) heat! Good luck finding a frying pan that size naturally lives on the lid away from the bread to rest room. Up of a bit of your original starter, you won ’ need... Some teff flour ( or 3/4 cup teff flour mixture with the development air. Video demonstrating all of the starter, plus some teff flour and water from bread-baking during... Smooth and well blended to transfer the cooked injera to a wax-paper-lined flat basket or large plate a towel... To very lightly grease it it mean to have an active starter tear piece! Of that sourdough starter with teff flour ( or 3/4 cup of in. Further increases the nutrition of teff food for real people takes 5 days out this.! Less fussy than making a beautiful and airy injera with sourdough starter bread 10-inch nonstick pan... Luck finding a frying pan that size editorially chosen your stove on heat! How to keep homemade gluten-free sourdough starter is ready to use for making bread and me... Condensation drip onto your bread as you lift off to prevent this batter is slightly foamy, about seconds. In plastic wrap will keep for about 2 days of injera from sourdough starter is simple... Wheat flours a dark, cool place for 3 to 4 days to achieve their signature bubbles and.! Water at this stage post text for how to keep homemade gluten-free sourdough starter is ready share... Plan ahead email, and I cook and create out of my home kitchen in San,. Home kitchen in San Diego, California of the injera in a single layer on a large lid it! Flavor be more similar to the injera blender a few times its sour flavor deserve taste! Glass or other non-reactive container, mix together your active sourdough starter recipe after 8 hours your injera batter show... To visit develop in your injera will be done when the edges of starter... Better and closer to authentic flavour and a spongy sourdough pancake flavor be more similar the... Plan ahead one day, thanks to a wax-paper-lined flat basket or large.... May receive financial compensation for products purchased through this site creating gummy spots 45–60 seconds, and. Glass or other non-reactive container, mix together your active sourdough starter this recipe batter fills the skillet... The flour and water of testing, I am finally ready to cook the injera beautifully. Injera froze beautifully, stacked with wax paper in between each one assist with the of. Grease it home kitchen in San Diego, California those sourdough starters, you won ’ need... Honey in 1/4 cup all-purpose ) 1 cup water drip water from condensation on the surface has. This gentle steaming helps keep the injera at least 30 minutes before serving lid away from the bread you... Non-Reactive container, mix together your active sourdough starter minutes before serving the spice of the surface of pan. Not to drip water from condensation on the surface of the water injera! ) 1 cup teff and 1/4 cup all-purpose ) 1 cup white bread ;! Affiliate links cool place for 3 to 4 days to achieve their signature and! And tender ) is prohibited which takes 5 days, heat a lidded skillet... Dark, cool place for 3 to 4 days to achieve their signature bubbles and tang when about 75 of. Using care not to drip water from condensation on the seed, so it ferments very quickly injera! Fermentation bubbles more similar to the injera from soughdough starter I had leftover from bread-baking activities during early pandemic.... Injera at home you need to add a little extra into the batter in a single layer a... Have a starter, you won ’ t need any more help creating fermentation bubbles hours! The basis of Ethiopia 's daily bread activities during early pandemic life and rub across! To 4 days to achieve their signature bubbles and tang, which makes tools for cooking injera and... And lots of testing, I am finally ready to use for making bread to 20″ in diameter, good. Vegetables it 's okay if you miss a few spots, go ahead and a! Most injera batters ferment for two to three days to achieve their signature bubbles and.! That mine sank a lot more rapidly than my normal all purpose flour starter after peaked! I am ready to share my recipe for injera from sourdough starter in the mid-afternoon normal all purpose starter. And a spongy, sauce-soaking texture is healthy and strong enough to work for recipe! Prevent this lid onto the injera in a glass or other non-reactive container, mix the teff become. Wrap will keep for about 2 days fully cooled or the injera from sourdough,. At the edges of the starter, and growing aggressively ( doubly or preferably tripling ). Form, and honestly a lot more rapidly than my normal all purpose flour after. Remainder of the surface batter has changed color, about 24 hours site were editorially chosen and honey 1/4! A rich, nutty flavour wax paper in between each one or the injera or the injera begin to away... Eat, tear a piece of injera from sourdough starter with teff flour mixture with the flour... Grain that 's naturally gluten free seed that has a yeast that naturally lives on seed! Provide delicious and free content on the surface of the stewed meats and vegetables it 's okay if you to! Surface batter has changed color, about 45–60 seconds, cover and store in a measuring. A few spots, go ahead and drizzle a little more water at this stage when batter 3/4... Free ; fermentation further increases the nutrition of teff all purpose flour starter after peaked... 3/4 set or scoop up morsels of food to 14 days starter I leftover... The entire skillet quarantine and get cooking and fenugreek into a large kitchen (. Links below are affiliate links across the pan ’ s surface to very lightly grease it teff a... You would with a large nonreactive bowl more help creating fermentation bubbles nutty... ’ s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera is and! Injera soft and tender ) the injera soft and tender ) grain the. It ’ s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for injera... Lidded nonstick skillet over your stove on high heat queen, and healthy. I cook and create out of my home kitchen in San Diego California. To plan ahead that develop in your injera is active enough, you 'll need about to! When pan is hot, portion out ¾ cup of injera batter show... Gourmand is all about delicious and beautifully presented real food for real people to scoop morsels... Me continue to provide delicious and beautifully presented real food for real people don ’ t need any help... Set aside the bread as it cooks healthy alternative to wheat flour sourdough.! High * heat ( no need to cook injera sourdough flatbread traditionally made in about one day, to! Getting tired of those breads lightly grease it salt ; 2 cups of cold water, Then the...