Thursday, August 30, 2012

Injera - Ethiopian Flatbread

So, this week I am getting up the courage to try it...the staple food item from Ethiopia.
I say getting up the nerve because once our son comes home, this will probably be a regular food in our household, and I want to make sure I get it right!  I want it to not just be food for him.  I want it to bring the comfort and safety that only our native comfort foods can sometimes bring.  I want it to be a piece of his history and his future. goes!
I got this recipe from here....from a woman from Guinea in west Africa.

Injera is like a spongy, sourdough crepe, that they use in Ethiopia in place of silverware.  They eat this with just about every meal, and break off pieces of it to scoop up their saucy stews with.  It's actually really tasty!  I thought it would be hard to make, but it was actually really easy!

Makes: 8 -10 Injera of 24cm


2 cups Self rising flour

½  cup whole wheat flour

½ cup cornmeal

1 tsp active dry yeast

2 and ½ cup of water


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).

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