Injera is a traditional Ethiopian bread and a staple Ethiopian food. Ethiopian food is unthinkable without injera as pretty much all traditional foods from doro wat to shiro to the delicious sega wat are served with injera.
The process of making injera starts with a 3-5 day fermentation process and then, depending on preference, it is baked on a mitad, or in a flat bread pan, to create a wonderful bread comparable to a chapati.
Teff flour is the main ingredient. Teff is a small seed produced by a species of lovegrass that has a mild, somewhat nutty flavor, giving injera its distinctive taste, and great nutritional content.
Teff is naturally gluten-free and protein-rich, making it suitable for everyone, including vegans.
Enjoy this classic injera recipe.
Injera (Ethiopian Flat Bread)
Ingredients
- 2 kg teff flour you can use wheat flour if you can't find teff
- 2 tbsp fenugreek powder
- 6 cups water
Instructions
Stage before cooking
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Put the flour and fenugreek into a mixing bowl.
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Add the water and mix well.
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Leave to ferment for 3-5 days, 3 days is enough for me.
Cooking stage
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Once the batter has fermented, add 2 cups of hot water. Whisk well until the batter is the consistency of crepe or pancake batter.
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Using a ladle or measuring cup, pour about 1/3 cup of the batter into a pan starting in the middle and working your way outward and swirl around to fill any gaps. The layer of batter should be relatively thin yet thick enough not to rip easily. If using a small pan, use less batter.
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Cook for 20 to 30 seconds uncovered, then cover and cook for another 40 to 50 seconds, or until it is quite dry and spongy.
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Repeat this procedure until you have used up the mixture, stacking them as you go.
Notes
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