Injera Recipe

Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia). 

In this recipe, I am going to make Injera without using teff flour which is sometimes not easy to get when you live outside Africa.


Makes: 8 -10 Injera of 24cm


Ingredients:

  • 2 cups Self rising flour
  • ½  cup whole wheat flour
  • ½ cup cornmeal
  • 1 tsp active dry yeast
  • 2 and ½ cup of water

You can substitute all the flours with just Ethiopian Teff flour. 

Directions:

Note: The first step is done 2 or 3 days prior to the cooking day.

1-  In a large bowl, mix all the flours with the active dry yeast and 2 cups of water. Mix really well to form a batter. Set it for 2 days for the fermentation to take place. If you like the bread less sour 24h will be just enough.

2-   After fermenting the batter, some liquid will rise on top mix all really well.

3-   In a blender add the fermented batter and with few drops of water and whip well. The batter should be quite thin once you are done. Let it sit for another 20 min.

4-   Heat a non-stick pan or skillet until very hot do not add oil and pour ½ cup of batter in a circular motion in the pan.

5-  Bake it for 30 seconds, then reduce the heat and place the lid, bake for another 45 seconds.  When ready bubbles should appear all over the bread.

6-      Remove and place in clean cloth to let cool down for 2 minutes.

7-      When ready serve with stew (Doro Watt or any watt).

Enjoy!!!!

Video Recipe

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