Traditional Teff Injera
This is a sourdough flat-bread native to Ethiopia. Though traditionally make with teff flour, you can substiture this with virtually any grain. Millet, buckwheat and barley alone or in combination give very good results.
Ingredients
- 1/2 kg teff or other flour
- 1/2 tsp dry or fresh yeast or a ladleful of batter from the previous batch
- water
- salt (optional)
Instructions
- Injera is a 3 step process: prepare and ferment the batter, create and add a porridge (afsit) and after some more fermentation cook individual injera on a dry skillet
- start by either dissolving the yeast in a little luke-warm water or use a ladleful of your previous injera batter as a started culture
- add the flour and enough water to form a firm batter or wet dough the consistency of mud. The batter needs to be worked for at least 5 minutes, either by hand or using a blender
- transfer the batter to a large container with a tight fitting lid.
- clean off the mixing bowl with some water and pour this over the batter to totally cover it. This will ensure the resultant bread is not too sour and also helps prevent mould formation
- put on the lid and let stand to ferment at room temperature for 3 days in the summer and four in winter
- every evening remove the lid and change the surface water, carefully pouring away just the stained surface of the old water while leaving the batter intact. Add the fresh water carefully, running it along the sides to clean them and so it sits on top of the batter with minimal mixing
- after 2 days you're ready for the next step: you'll make a simple porridge called AFSIT. You can skip this step, but the resulting injera will be smoother and softer if you follow it.
- bring a cup of water to boil in a medium pan. In a seperate bowl mix a ladleful of the hot water with a the same amount of injera batter. Add this back into the pan, cook gently until it thickens into a creamy consistency. When cool enough no to burn your finger add the afsit to the rest of the batter and mix well.
- leave to ferment for one final night. The final mixture should the consistency of single cream: slightly thicker than crepe batter, but thinner than pancake. Add water if needed to achieve this consistency
- IMPORTANT: injera is cooked dry WITHOUT OIL and is COOKED ON ONE SIDE ONLY
- the only equipment you need is a good non-stick pan with a lid plus a wooden or synthetic spatula. We invested in an electric crepe-maker. I don't go for too many gadgets as I then have to store them, but this one: what a joy! If you're going to make crepes that don't use oil (like South Indian Dosa) this is a must
- start with a cool pan. Using a ladle pour on the batter in a circle spiralling in from the edge towards the centre. Turn up the heat to medium high (200oC if using the crepe maker). Now, wait untill the surface is peppered in little holes and around 80% of it is cooked. Put on a lid and allow to steam for 45 seconds. When the sides of the injera curl and you can easily slide your spatula under it the injera is ready. Transfer onto a plate and move on to the next one
- If you're using a pan run the underside under a cold tap for a couple of seconds to cool it. If using a crepe-maker splash on some cold water and let it evaporate. Proceed to the next infera
Notes
Serve with Swis chard Gomen Wot, red lentil Misir Wot, and potato and carrot Alicha - see the previous three posts.
Or choose any number of your favourite stews and casseroles to accompany this delightfully nutritious bread. A refreshing salad goes down really well as an accompaniment.
You can also create any filling you like and roll the injera as you would a crepe. And if you have a filling why not make a sauce to cover your dish?
NEXT: instant injera. Not probiotic, but nice