Skip to main content

Injera {Ethiopia}

Injera is an Ethiopian flat bread. If you've never had it, think spongy crêpe versus hefty naan. This is an Ethiopian staple and is traditionally made with teff, a very finely milled millet flour. I used what I had which happened to be an mixture of all-purpose flour and rye flour. Ethiopians use this bread to sop up the flavors of spicy stews.


When I first set out to make it, I hadn't read the directions very carefully and didn't realize that the dough needed to ferment for 24 hours before you use the batter. So, that set me back a day. I mixed the dough, left it to ferment, and came back the following evening, ready to make some injera.

Let's just say that this was a torturous project. Only about 25% of my injera were worth eating and the boys declared it - "not your best effort, Mommy. It kinda tastes like wine...or beer." I guess I got the fermentation down. The texture et al needs some work. Oh, well.

1 T active dry yeast
5 C warm water
2 1/2 C all-purpose flour
1/2 C dark rye flour
1/4 t baking soda

Dissolve yeast in 1/4 C of water. Allow to proof and add the remainder of the water and the flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.

Stir the batter well and mix in the baking soda.


Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

Everything I read declared: "The bread should not brown but rather rise slightly and be very easy to remove."

Mine were flat as a pancake and terribly difficult to remove from the pan. As I said - disastrous. Thankfully there are Ethiopian restaurants we can go to so that the boys will know what injera is supposed to taste like.

Comments

  1. Injera isn't made with wheat or rye flour. It's made with tef flour. That is where the taste not being right is from. It can be ordered on line or if you go to an Ethiopian restaurant they can tell you if it can be sourced locally. I have bought it in shops in Minneapolis and Nashville.

    ReplyDelete
  2. Teri, yes I know that it's made with teff...which I did say in my post. The taste wasn't the issue, it was the texture.

    ReplyDelete
  3. Even when its well made, I think it's an acquired taste. After two weeks in Ethiopia, I had acquired the taste and was looking for every chance to eat traditional foods. At first, though, I could only take it about once a day!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa