How to Make Injera (Ethiopian Flatbread) Mulu’s Way!
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- เผยแพร่เมื่อ 22 มี.ค. 2021
- Ingredients and Directions:
Mix one cup of Teff flour with room temperature water. Allow fermenting for three days.
Next, you warm eight cups of Teff flour in a frying pan on the stovetop. Mix with the one cup that you fermented with the warmed Teff flour in a big bowl. Add room temperature water and mix until the consistency is not too thick or too thin, as you see in the video. Then you wait approximately 36 hours. After 36 hours, add more room temperature water and mix well until the consistency allows you to pour onto the Mogogo, and then you are ready to cook your injera.
Mogogo
www.ahadustore.com/products/i...
Teff Flour
teffco.com/products/
I hope you will enjoy this dish and let me know in the comments section. Please subscribe, like, and share. Thank you!
I tried your recipe and am delighted to report I made 100% Teff Injera for the first time ever! Love your video and am passing it on to everyone I know who loves Ethiopian food. Well done, Mulu!! Great job!
I have a great deal of respect for the Ethiopian people for sharing their culture with us. Happy Sabbath day! 💚
Thank you for being vulnerable and taking time to film this. I was born in Ethiopia and lived there until i was 7. Ethiopian food is my favorite. I have bought Teff flour and am now gathering my courage to attempt injera. Your video has helped me and I thank you!❤
They say no gaining weight because unlike wheat bread from the stores in America, the starch content is super low and its so much better and healthier for us. Additionally, the wheat molecule, i.e. the wheat dna has been modified and the grains are too large for us to digest. Many people, sadly, mix the teff and regular wheat together totally ruining the health benefits, from my point of view. Try using spelt or rye flour instead of the wheat flour in the regular stores.
Thank you for the tips 🙏
The heating of the teff flower is to destry the hydrocyanic acid in the dwarf millet. But the souerdough-process also eleminates the hydrocyanic acid and makes it so healthy.
I live in Idaho and just learned that we grow teff. I am going to try this right away. It reminds me a bit of the sourdough bread I make. I think this will be better because it doesn't use a gluten flour. Thank you for a great video!
You are welcome! Please let me know when you do try it.
Wow amazing
Nice one!
So happy I found your channel.
I love your recipe 😋
I will try very soon.
Blessings
Adena
Great Good!
Thank u sis iI will try soon❤
I will try that .Thank you Mulu.
Excellent first and Injera
ohhh God I love it thank you so much I will going to try it ❤❤❤
Thank you for sharing 😘❤️❤️ i love injera
Thank you for this video. I cannot wait to make it. I love this bread!!
wonderful recipe.thankyou.very clear explanations.
Wow gebaz hefty ntay Amen 😍😍😍❤️
Absolutely loved this insight & voice over. Although it’s a long video, I was fully engaged! I’m looking forward to covering this too, after I’ve made a Berbere spice recipe on my channel. Keep up the great work. James
Thank you so much for the great content! I will make my first Ethiopian platter today, love trying different African food🙌🏾👌🏾
Thank you so much that was clear concise and I've learned how to make anjera today thank you nice video
Thank you 🙏🙏🙏 Ethiopian food is my favorite
Bless you Mulu! When I began my journey to eating healthier and gluten free, I was eating a veggie platter with injera at least 3 times a week. My favorite restaurant closed at the start of the pandemic, and it's no longer available unless I make it. Injera was the one thing that i couldn't seem to master! Thank you so much for sharing your way of making it, and being so detailed!💖
She's Really Good and A Really Good Teacher. Thank You and Have A Blessed Day!
This is the best recipe
The batter has the consistency of crepes. Thank you for this video.❤❤
Beautiful! Easy to understand. Step by step. Thank you. God bless you!
Good video of long process of preparation.
Thank you! I'm not going to make them as nicely as yours the first couple of times but I'm going to try :)
Firstly OMG you are so beautiful and I make me miss home. So making this this weekend 🙏🏽❤️
I love the way you explain things. I feel confident attempting to make injera instead of buying it. Thank you
🎉😮 Very nice demo❤!!!!
Thank you very much, for your tips and advice, I really appreciate and enjoyed your step by step tutorial, you made it look easy to do with patience 😉🥳!!!
Thank you for your thorough explanation. It is simple and easily doable. I will attempt making injera now. I have tried using yeast and adding yellow millet. God Bless.
Hello, thank you for sharing this information.
You have given me the courage to try to prepare this bread again.
Also, thank your sister for her input.
❤😂🎉❤ Adina
Thank you so much for your thorough explanation. I am waiting for my teff to arrive. They now grow it in Australia too! I just can't buy mogogo here so I will try with a large frying pan.
Amazon has them.
thanks for sharing 🙌🙌🙌🙌
Teff also grows in Colorado. :) I grow it.
ሙሉዬ በጣም ጎበዝ ነሽ የምትፈሊጊውን አይነት እንጀራ ለማግኘት የሄድሽበት መንገድ በጣም አስደናቂ ነው በርቺ እህቴ❤️🙏🙏🙏
Thank you so much for the step-by-step instructions I am looking forward to trying it. Question - do you suggest that I buy a mygogo pan?
Wonderful I like to appreciate not only injera your explanation thanks good job we need more video from you my dear
Thank you so very much 🙏🏾
I put peanut butter and jam on it for a sweet tooth. I also freeze it in plastic bags. It does break up into pieces then, but still good for curries etc.
You are my hero !💎 Thanks for sharing the recipe of your sister ! It really works FINALLY 👩🍳
So happy for you!
@@MH25 Hi do i need yeast ,sugar or salt?please
No yeast needed because of the fermentation process (the 3 days she mentioned) so the flour and water react with the complex carbohydratesand it produces itsown yeast, from the environment. Very healthyfor increased gut bacteriaand a healthymicrobiome. Yes, yiu can add a pinch of salt.
Mulu; do you have a spicy greens video, our wonderful friend Mary (from Liberia) always made it and we do miss her and her great cooking. Finally found in english, a small batch. Thank you! Toasted flour is used as a thickener also. Don't forget to label and date. This ziploc method works great, from my experience. The fridge temp is 53'F, so if the cool basement (closet) works a 5 gallon bucket.
Thank you for this wonderful recipe! You mentioned at the end that we can save some of the original fermented mixture for next time in the fridge. Do we need to feed it with Teff flour like we do with sourdough bread starters? Thank you.
Do you cover and put in fridge for three days while it is fermenting? Do you cover and set in fridge the second mixture? Thank you.
🙏🏽
Looks good ..how did it taste? Was it sour enough? You said it hadn't risen like you had hoped after 36 hours. NOthing like Injera and wat be it doro , beef, or veggie..
Please post the starter video of the fermentation mixture
Did you put a lid on the ersho at the beginning or just leave it on the counter?
I love injera. I’m looking for the grill cover. Where I can find it? Thanks
Do you think I can make roti with the teff flour ?
The color, you have it too. Lyk aydelem wehaw thikur silawet. Tenet talkut, indexation ayechay alakem.
How long should you cover the pan? How hot should be the pan?
Beautiful demonstration! Did you cover the dough for each rising? Also did you oil the pan each time? Last question: what is the straw mat you put it on called? Thank you!
The straw mat is called meshrefit
And the basket at the end is a mesob, a traditional plate
Yes it has to be covered.
If you leave anything you’re going to eat set an uncovered four days it’s going to have dust dirt debris and bugs in it come on use common sense
Wow I have been looking for teff flour and I stumbled on it in a store last night. I have already soaked it for fermentation. I Can't wait to make my first injera. Please did you have to flip it while cooking?
Then secondly what other pot can I use aside mogogo, I am Nigerian and we don't have mogogo here
I'm glad you found the teff. How did the injera come out? No need to flip it but you do need to cover it . You can use your none sticky pan that is what people use if they don't have nogogo.
Its grows in East Africa like tanzania the production is big kenya zambia India and many countries in Africa
For many many years it was not grown anywhere except Ethiopia
Hi - Do you know the measurements for a smaller amount? I don't have 8 cups, I bought a 20 oz. bag.
I will be doing fewer cups soon.
Hello,
Has your batter ever developed a dark layer of liquid during the fermentation process? If so, what does that mean?
How long can I keep the final batter in the fridge. I don't need to add flour just pour off the water and add fresh water.
Hi Kiera, yes it's normal process when it's fermenting. If you leave the dough runny then the black water will develop. You can get rid of it. Also, if you leave the dough ferm by the 3rd day it's will develop green or blue like mold, but it's not bad it's just the process of making enjar. Just scrape the top layer get rid of it. Use the rest. I hope this helps thanks for asking questions. Good luck and keep trying.
@@MH25thanks. So the batter should be thick and firm and no water should be top? I’ve tried other recipes where I need to add water on top of the batter, but the batter turns bitter instead of sour. Please let me know how to fix this? Thank you again for your recipe!!!
What do you call the woven mat used to remove the injera?
Seed (ሰፌድ )
My family wanted to try ethiopian food so we ordered take out with ethiopian bread. The bread or ethiopian dosa as we called was so sour we had to throw it away. It felt like it was doused in tamarind pulp. Is this normal taste of the bread or the restaurant used over fermented batter. But this one experience has deterred me from trying it again. Yours look much nicer.
It's supposed to taste sour, but some restaurants sell light and dark. The light on is not that sour.
I noticed you didn’t use yeast. That was the first part right.?
Was that cold, lookwarm or hot water please?
Room temperature water.
Would have liked to see a temp for the flour. What’s warm for one person isn’t so warm for another’s.
Warm is warm stop being white
Can you make teff to make cakes ?
I never tried it, but please let me know if you do.
Hi, I always make teff cake 4 z fam as it doesn't have gluten. I follow same procedure as banana bread or English cake and i use teff instead of another flour. 👍🏽
Please add what I can add to my injera to get the eyes popping
We are only two, husbands and wife, how can we do with very small amount. I will appreciate it.
በጣም አሪፍ ፣ እናመሰግናለን
ግን እንጎቻ እየጠበኩ ነበር 🤔🤔🤔🤔
Sending you one soon 🙏🙏
What flour is that sister?
It's called teff.
I have followed you recipie. How do you get the holes 'eyes' on the injera.
Is it the consistecy of the batter or fermentation
Ramos, how was it? If you follow everything and it's not right. Make sure the pan you are using is well heated. The other thing is Did the dough and the water separated? that's also important.. But I have come up with something a lot easier which I'm going to post it hopefully soon I think you might like this one. I'm glad you're enjoying it
@@MH25 On your next recipe video will you be providing measurements for smaller batches of injera?
Yes I will.
Is Teff flour same as wheat flour?
Yes👍
No, it is not
@@yohannesabraha5711its millet flour.
I love Éthiopien enjera but this one look a like Somalian anjera
ምጣዱን የት ገዛሽው ስሙስ ምን ይባላል
She called the pan a Magogo in the video. I've seen them at Ethiopian markets or Eastern Indian markets. I bought a crepe maker on Amazon that cooks similarly to what she called her pan, but mine doesn't say what temperature it's on, just says 1- 5.
Instead of using all of those plastic bags, why not just use a food grade Tupperware large container? So much quicker and easier to use.
This is practically gola ruti not injera minjera, in Bengal it is said gola ruti.
Looks good but the process is too long
You have miserably failed to explain the proper technique to make injera. It seems you are making injera for the first time. You have unnecessarily made a lengthy video thereby wasted a lot of time.
eh? if she has miserably failed to explain the proper technique, you explain it to us, instead of posting such inane dead hare brained comments. And remove the word yoga from your handle, you don't deserve to use that exalted word.
Wow! That’s harsh
I like her video if you don’t like it move to another channel.
Quite possibly the rudest comment ever
Yeah, yoga may be for health, but so is mindful kindness.