We love Ethiopian food....we were introduced to this cuisine by a good friend of us in Canada. I cook all the stews they have that are vegetarian....the lentils, green cabbage, and green collards, but the injera has been a real challenge to me. It is very difficult to make injera. I have been testing different recipes, and I have ended up with my own.....I used to miss my Ethiopian bakery, but now I can make my own version.....it is really good!
1/4 cup of teff
1 cup of water
a pinch of dry instant yeast
Mix everything, and let it ferment for 24 hours
After 24 hours mix the preferment with 2 cups of teff, 1 cup of barley flour, 1 cup of all purpose flour, 2 tablespoons of sourdough starter, and 6 cups of water. Mix all together, and let it ferment for 24 hours. Place the batter in the fridge, and take it out of the fridge 3 hours before making injera. The batter will produce a level of liquid on top. Take that out and mix the batter. Incorporate water slowly until you have a batter similar to of a pancake. Heat a pan, and pour it from the outside. Once the "eyes" (holes) start appearing in half of the injera, cover it with a lid for 41 seconds....I'm not a paranoic person, but I tested different time and 41 seconds works for me....
Enjoy with Ethiopian stews....the recipes will come in my next post..
wow That injera looks phenomenal! This is probably the only Ethiopian food that I know :-))ReplyDelete