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..