I’ve deliberately left out the dish’s nationality as I don’t know how an Ethiopian cook would react to the suggestion of making a non-sour-dough version of their ancestral dish. Indian cooks give this treatment to some of their traditionally fermented dishes like Dosa or Dhokla without a blink. Granted, we’re not in India, but it is quick. And tasty.
Instant Injera
sourness comes from citric acid extracted from citrus fruit and carbon-dioxide from bicarbonate of soda - et voila! Check out the previous post for the real thing
Ingredients
- 1/2 kg teff flour try barley, buckwheat, millet or any flour you fancy
- 1/4 tsp citric acid available in most Asian stores
- 1 level tsp bicarbonate
- water
Instructions
- mix the flour and citirc acid with water to create a thick batter the consistency of mud clay. Work the mixture by hand or in a blender for a good 10 minutes
- let it rest for 15 minutes for the grain to fully absorb the water
- add enough water to create a creamy batter slightly thicker than crepe and thinner than pancake
- add the bicarbonate of soda and mix lightly with a whisk or fork for a few seconds only
- after this it's impoprtant NOT to stir or otherwise agitate the batter or you'll lose your fizz
- Cook your injera on a dry pan, skillet orelectric crepe-maker on one side only as per the previous post