All my habeshas are nitpicking and roasting your injera skills. Meanwhile every other injera video is an Ethiopian aunty or grandma with no recipe, pouring water straight from the faucet and measuring their flour in "handfuls". Your video is the only one with exact measurements and proportions. This video is great tutorial for a beginner or non-Ethiopian who wants to learn a more simple recipe with easy to follow instructions. Injera can otherwise get very complicated when doing it the traditional Ethiopian way. Excellent job!!! ~ An Ethiopian
I dare you to tell an Italian person that neopalitan pizza is just as good as Red Baron from frozen section. Or someone from Spain paella is just like Panda express fried rice. You are ending up with a stogy, dense flat bread that isn't injera. When that drys, it will turn into mush if you tried to use it for fir fir. I'd rather see the uploader perfect it than give false praise.
The first time I had Ethiopian food was visiting my cousin in NYC. I thought I’d died and gone to heaven. Eating all that perfectly spiced food rolled up in injera with your fingers….what’s not to love!! It’s now a must do every visit.
I've tried so many times to encourage so many people to eat Ethiopian cuisine. It's absolutely fkn fantastic. Every time I get a look of disgust or shock...
I began to love ethiopian food in Hamburg Germany. Thia Indian African cultural food is unbelievably delicious - and it also has many rich vegan recipes !
Selena Eri not supposed to be in there, but i think it’s insurance to be sure to get enough holes. In colder climates, the yeast grows way slower and unpredictable. So i think it’s a cheat, but it makes sense.
I am always a little shocked, when i see videos on traditional Ethiopian food made differently_ only because i have only seen it made one way. I find that in Ethiopian cuisine there is no change and/or self-expression we kind of just repeat, what we learn from the generation before - that is good- because we keep the history alive, but i also believe life is change and change is life. This video was interesting, because it tested my acceptance to new things. By the end of your video i was clapping- it normally takes three days, but you made it look so easy like anyone can do it ( since we moved to Canada my mother can't make injera _it has been 11yrs now- she says it's really hard to make here). Sir, you are amazing. Now that we(my mother and i) have seen your video we know there is another way to make it. Thank You. oh.... i almost forgot - the African Drum Music- I see that a lot in Disney movies-when Africa is mentioned i always hated it. I agree we use drums-but.... i am only writing based on what i felt watching your video, and i am also aware the focus was your cooking and not the music, but i couldn't skip it (or i might be to emotional about it, cuz i hate it).... we have songs other than those Disney drums (i am going to call them that). Just for Ethiopia there are so many cultures-yes, we use drums but each of those groups have their own sounds- they will sound different. but.... " the Disney drums" are used to express the whole of Africa - i just don't get it why. i am sorry for the long message.
"'" the Disney drums" are used to express the whole of Africa - i just don't get it why." Because, sorry to say, us westerners tend to be very ignorant of Africa. Some even think that it's all one country.
I get what you mean. I taught in the US for 20+ years and always had to remind students, whether they were Black or White, that Africa is many countries and cultures, not one. I still have trouble wrapping my own mind around the idea that there is more genetic diversity among traditional Ethiopians than among all the peoples of the Americas, Eurasia, and Oceania. We are so conditioned to define peoples by the color of the skin. Thank you for your long comment.
hello ZenDen I made the injera the way you make it and for the first time in nine years I finally made perfect injera that I love and it's exactly the way I taste it in Ethiopian restaurant. Thank you so much for your recipe I owe you big time. Finally someone gives instructions in English and precise ones. Thank you thank you thank you
You're lying. You either paid review or bullshitting to support him because he's white. Plenty other local Ethiopians make it properly, this is not how injera is made
You have probably never tasted real Injera before then. Injera should never taste salty, be very very thin, have a very weird smell or not get moldy after a few days and this recipe seems like it does at least 2 of those things
@@samlsd9711 That's a presumption, and those are clearly not the only two possible realities and your reason is pathetically shortsighted. The last part I agree with 100%!
Well, the injera that is served in Ethiopian restaurants may not be, and quite frequently is not, the most authentic or traditional part of the meal. There are multiple reasons for this which are technical, logistical and financial, such as: non-reproducible environmental conditions which are critical to making injera, availability and cost of ingredients, time and & labor costs, personal tastes of customers and the extent to which they are willing to stretch their palettes particularly regarding the pungency of naturally fermented foods. Restaurant owners have to make unpleasant & undesirable choices and compromises in order to be viable or survive.
The authentic way is the following. Mix some teff flour with some water and leave it on the counter for a couple of days. It will be a good starter (or you can use an active dry yeast). Then, add more teff flour and make the batter. If it is thick, it will ferment quicker but if you add more water, it takes a bit longer. Leave the batter for additional 3-5 days (depending on the weather. In summer, 3 days are good in winter 4-5 days) to ferment. Once the water separates from the dough in about a couple of days, change the water (this step is optional). Then make absit (boil a small amount of water and put some of the batter in the boiling water. It doesn’t need a lot. Just a little). Stir and cook for about 5 minutes. Wait until it cools down. Once it cools down mix it to the main batter. Also mix a cup of teff flour with cold water and add to the batter. Mix well. Leave it until it starts to bubble up (usually 6 -12 hours). If you use baking powder, you don't need to wait this long but we traditionally do not use it. Again, if the weather is cold, it takes longer (upto 24 hours). (It doesn’t always bubble up. But you can still go ahead and bake it at this point). Here is a video of it but it's in Amharic. th-cam.com/video/RcZcs8Qf5hs/w-d-xo.html (The English Version) th-cam.com/video/cbmQAKdjb9I/w-d-xo.html Or a quicker one in 24 hours th-cam.com/video/OCbLPEXL1_g/w-d-xo.html Or with barley flour th-cam.com/video/Y_BjExuprfw/w-d-xo.html
OMG just such a wonderful demistration. I'm half Mississippian lol and Jamaican so I grow up with a complex taste buds love food. Just lately I've added Ethiopian food to my life and it so delicious to me. I've been looking to learn from someone and you are one off the best I've watch on TH-cam. Thank you so much.
I used to live in Ethiopia (taught school in Addis). The first night there some of the other teachers invited me to go to a very nice restaurant for dinner with them. When I first saw injera I thought it was a sponge to use to wash our hands before eating. Fortunately, one of the other teachers showed me how to use it to pick food up. Great taste and practical. No dirty utensils.
As an Ethiopian, I really appreciate the efforts you put in to making this video. I tried adding salt and it tasted even better. Unlike some “I know better because I am Habesha “ people around here on the comment section…I do find your tips to be useful. It is hard to stick with traditional way of making injera when you live abroad with different climate and teff quality. Keep it coming! You are doing well my friend! ~ from Ethiopian
Hii I also tried Ethiopian food bc I have a neighbor who’s from there well actually Eritrea and she made me some and she said sometimes some people add salt some do but I agree the salt tastes better in my opinion
Wow didn't realise how many steps are involved in making what it seemed like a simple flat bread when I had it before. I was totally amazed by the number of different toppings though. Thank you for your effort!
I had a friend at work that made this bread and she would bring me some to eat with her. I am retired now and really miss that bread. I might try to make some myself now that I know how. Of course there is nothing like sharing with a good friend
Your recipe is a lot closer to Eastern Ethiopian/Somali injera since you added salt and baking powder.... My mom adds 3 teaspoons plain yogurt to speed up the process... your take looks very good and would definitely eat it
Thanks for the heating tip, I have a similar setup to yours but realized I was using way too much heat! Keeping my element at around 360-370F works great!
This is the first recipe that actually worked for me! I think the addition of the baking powder and salt is exactly what was missing from my previous attempts. My original mixture of dark teff and barley flour was so fermented that it was bubbling like a simmering stew, but when I cooked it, no "eyes" formed and I was left with a thick wet mess. I just added salt and baking powder, tried cooking a pancake sized amount of batter, and lo and behold, it actually came out looking like injera! I think my batter is a bit too thick but I'm going to thin it a tiny bit and see if that helps.
Hard to see how baking powder works if added 2 hours before. Baking powder is meant to react with an acid to make bubbles. But in 2 hours... it's all done..at that point it's just more salt.
@@AlmazB it means that u r a modern ethiopian woman who lost her way and who don't even know how to make injera! i'm male ethipiopian I'm here cause I love injera and I want to know how to make it myself for the future! I was researching about even making injera breads (anebabro) very good gluten free
When I first saw an Ethiopian woman making injeras, I didn't even know what she was making. But it looked so interesting. The holes in the bread reminded me of south indian dosa and uttappam. There was no mention of the name of the dish. So, of course, I turned to the comments section where I found a name for this traditional dish. I instantly searched on you tube for its recipe and your vdo was the first one. I saw the entire vdo thinking of making the dish ( which I hv never tasted). But then I read- cover it up for 3 days😮.... And the again- 2 more days😅. I knew then it's better to find a restaurant where I can probably try this lovely wholesome authentic Ethiopian bread. Love from India
You should not worry about backlash, do what works for you. personally I use sour dough (I leave a little bit in a glass jar everytime I make some) no yeast or baking powder, if you want you can also add salted ground fenugreek.
Thanks for the video! I don't have much experience making injera so it's nice to have some idea of how you're supposed to make it and what it's supposed to end up being like.
I am from Atlantic Canada and we traditionally eat a bread made from buckwheat flour using a technique similar to this. It is called Ployes ( rhymes with toys). Look it up, it is really delicious.
Trust me until about the end, I thought of you are Ethiopian. You can do and you are awesome! As an Ethiopian, I can't even do this anything close to yous. Nice and looks perfect. Enjoy the healthiest bread ever.
Right! I was asking my mom why we never made injera in Ethiopia or here and she said it was way too hard and time consuming. This looks pretty simplified, so I will probably try it. I'm so happy😄
@@ruthhh.m make sure there is easy way to do it... The person he did is a white (look at his hand)...but he tried his best... No need 5 days...one time to prepare (to mix the ingredients)...cover the lid immediately after you pour... Use oil every time...
Wow you mastered it! It's my native food and i don't even know how to make it because its not an easy process which most of us that grew up in U.S don't know how to make it instead we buy it made. Thanks for the easier process tip
My family thanks you dearly! The nearest ethiopian supplier of injera is in Kansas city, and you have to call wayyyy ahead of time. This will be a lifesaver on short notice💜💜💜 we dont normally use salt and baking powder, but it's still pretty good looking
Thank you so much for the video! I just started my injera (right now there is a pot of lentil wat on the stove that smells divine). Please ignore rude people; I am from Southern California and have baked for many years. The only reason, generally speaking, to avoid mixing yeast and salt together at the same time is that they are not friends (to paraphrase a Greek chef; 'salt is not the friend of yeast'). Not sure why, but my baked goods do work out much better when I add the salt in later on.
You did a great job! I am Ethiopian living in the western world for over 25 years.. never got a chance to make the perfect enjera yet..will try your recipe without the salt.. thank you 😊
I've tried injera from a lot of places and people. I've actually seen it seasoned before, so the salt isn't surprising. Your video is really awesome! Recipes are meant to be customized anyway, so I don't see the big deal about salt.
Honestly thts a great attempt! For a guy who is cooking someone else's traditional food, I thk u did great and injera is a pretty hard dish to get right! Great job!
Where i am now, we put Salt for making eyes and tast little bit salzy. Baking pawder never use it but I heard help also mak eyes🤦🏾♀️ and baking soda also😊, this isn't Injera the one she makes. It's similar to say it😉
Well thank you so much I love it I have been looking for an easy fast recipe for injera and I could not find it. thanks to you I now have it my family enjoys it so do i
Well after reading some of the comments, I'm not Ethiopian, but I do appreciate the small bit of salt that this uploader used. Foods need salt, people. And he didn't even add that much. What I vwas a bit disappointed to see, is that barley was added to the mix. I'm on a totally 100% gluten/wheat free diet & and when 1st heard that Injera was gluten free, I couldn't wait to try it. Then some people have warned me to watch out, as restaurants are now adding wheat to the Injera, mainly because teff flour is so expensive. I definitely don't want to get sick, so I think I'll just put off trying Ethiopian food for awhile. Which is a damn shame. Or at least until I come across a restaurant that I can trust. Thanks for the upload, however.
Thanks so much, Zenden. I will be watching the video several more times just to familiarize myself with the technique, then try to make it for myself using all teff, of course. Oh yes, and I will be adding SALT, LOL. I'll just make sure that the salt doesn't go in with the yeast in the beginning of the process. It should be just fine.
Baking powder, barley and salt will never be added to enjera my brother. must say I love how you prepared your dough, Clearly you're a good chef. white tef taste better as it's got sweet and nuty flavour black tef usually used to make Anebabero which takes only 3hours to prepare once baked it will then be 2 layers stacked together then be covered with a generous amount of melted spiced butter served with coffee or tea. Thanks for sharing.
Hi, I realize it's been a year since you had written your comment, but I just want to say, Yah, for not using barley in your mix. LOL And also, I learned a couple of things. Didn't know that there was a thing called white teff. I'll have to look for that.
Peter Salzman here is the easy way How to make injera - healthy and easy - ቀላል ና ጤናማ የእንጀራ አሰራር - የ 2ቀን - Teff Injera th-cam.com/video/tMJXCTJTBqU/w-d-xo.html
@@YummyEthiopian yup back breaking hot fire burning adn imagine Ethiopian mums do it twice a week to feed 4-8 or more kids can your mum attain such fit? lol
I swear black people rather believe the white man than a local man? 😤 why don't you go to somebody who's actually Ethiopian and do injera? that can make it properly? This guy is not making injera. He's advertising for the teff brand. Don't buy that brand please if you live around big city, go buy theirs or order it from Ethiopian brand. This is not how it's made. This is so wrong.
@@samlsd9711 honey calm down, I get he got some steps wrong but being rude isn’t the solution. I’m Ethiopian myself and I would rather try to help him and show him how to make it correctly rather than being an ass hole. And why are u blaming black and white people who never had anything to do with this for tht. Racist much?
Hi there. Thank you soooo much for this video. Does anyone know what the room temperature needs to be. I live in the Caribbean and my starters usually get damaged by the room temp. I would love place it in a room where I have that controlled. Please let me know. Thank you.
@Bet Damtew ine libedilihi iyasebikuni Iyesusi Krisitosi adanyanye mehonuni asitawisalehu sewi inidalihoniku ina ye itiyopiyanochi menigedi bekeniya mehonuni inidawiki asichilonyali. I wish education was free in your country you sound like uneducated fool, your words will come to haunt you how dare you mock God by demeaning His creation
@Bet Damtew if the world had less people like you it would be peaceful and we wonder why the Arabs and the Whites treat Africans badly as if we are not people it's because we are against each other you hate Kenyans because of complexion or that our hair is not like yours I ask you to be smarter next time I have many Ethopian friends and never have they considered me less of a human I blame your upbringing
Just because someone does something slightly differently doesn't make it the "wrong" way, just different. Cooking is a form of self-expression tailored to the cook's taste. It takes time and effort to make videos. If you don't like it, just move on and don't watch, or go make your own video. No need to leave mean comments. ZenDen, I appreciate that you made it look so easy, when I've seen so many complicated methods. I loved injera from the first time I had it at our local Ethiopian restaurant. Excited to have found a recipe and cooking method for it. You make me want to attempt it. Thank you for this video. Well done!
I first ate Ethiopian food in 1980. I eat it maybe 10 times a year. The selection is limited. I don't want to get tired of it. I especially like the injera.
Please don't encourage this! If they are to introduce our culture, it should be in the proper manner and not however they feel like it! He should certainly not call it Ethiopian!
@@uok6216 What are you talking about ? most people commenting in this Video are not even Ethiopians. They are a bunch of Americans/Ethiopian-Americans who have no idea about how to prepare this food. They are simply complaining because they are so butthurt that some foreigner knows better than them, as you see they are repeating the same thing over and over.
Absolutely loved this insight & guide into cooking Teff injera! Very inspiring for my own channel. I’ve covered a Berbere spice & been looking at making an authentic Ethiopian recipe. Thanks for sharing. James
Love the idea of using a pinch of baking soda. I won't be buying a metad. Who needs another specialty gadget that has limited use when we already have pans that will do? Not me. I don't have space. Love that you simply use a frying pan. Truly love that you do not complicate things. It discourages people from trying things themselves. I don't come by Teff flour easily, but now I live in the Mid-west, USA and can purchase 25 lbs it from Azure Standard for less than most people pay on Amazon for 10lbs. Still, it is a treat for me. Looking forward to trying this recipe. Super thanks for informing me about the salt and baking powder for 2 reasons. One is that I am wanting to try adding it. Don't change but keep on explaining. Sorry to hear that you received mean criticism. Don't we all. Self-described "purists" aka snobs, haters, & supremacists, forget that there was a time when electricity was not available. Even a flat griddle would do, but it is easier for me & I am sure other people, to cook injera in a frying pan. To me this is keeping with the real purity.
My grandmother has started to cuss in English after I showed her this and she don't even speak English!😂😂🤣🤣! Anyways nice try on the effort you poured!👏🏾✌🏾
@@Zodamay there is a lot of ingredient that he put there which we never use at all. Injera is a self rising dough, u dont put yeast in to it. In order for the dough to rise you have to put a leftover liquid consistency dough that you save from your previous baking, that's the "secret recepie". You see how the tiny hole that came out when he was baking (we call them eyes) and if you notice closely the edge of the Ingera almost lacks the tiny hole and that shows something is missing from the ingredients and if you dont get hole you dont get flavor. It is a very intricate job, and am not trying to be judgmental in a harsh way still he did a great job
Thanks for sharing. Great. Nothing stays the same; modification natural. The Indians and many other countries make similar to enjera. All good. Enjoy. God bless❤
Yes, seriously… I would REALLY like to know: WHY do you add salt? And in particular, why do you add salt at the very beginning with the yeast & water? Any baker or individual/artisan who works with live yeast knows that salt kills yeast, and typically attempt to add it as late as is feasible. And injera is one of the few the perfect candidates for adding salt at the last minute without any challenge or ill-effects; and yet you add it first! This among several other bizarre things you do really diminishes my faith/trust in you… But I am open and interested in your reasoning and explanation!
I love the video! Though you are the first I've seen to use salt, personally I don't use it anyway. But, I did Really like the Very easy to follow steps. Thank you So Much! All the food looked Great too, if I lived closer to you I'd invite myself to dinner...lol Take Care.
Are there rules and regulations on how to make injera? Every time I buy injera from different makers it is not the same. Some add salt for reservation. He did his own. It is impressive to say the least.
All my habeshas are nitpicking and roasting your injera skills. Meanwhile every other injera video is an Ethiopian aunty or grandma with no recipe, pouring water straight from the faucet and measuring their flour in "handfuls". Your video is the only one with exact measurements and proportions. This video is great tutorial for a beginner or non-Ethiopian who wants to learn a more simple recipe with easy to follow instructions. Injera can otherwise get very complicated when doing it the traditional Ethiopian way. Excellent job!!! ~ An Ethiopian
This gives me confidence to start learning from this video. Then I can develop my skills and get to aunty level. Thank you.
It’s literally the least simple video
I dare you to tell an Italian person that neopalitan pizza is just as good as Red Baron from frozen section. Or someone from Spain paella is just like Panda express fried rice.
You are ending up with a stogy, dense flat bread that isn't injera. When that drys, it will turn into mush if you tried to use it for fir fir. I'd rather see the uploader perfect it than give false praise.
The first time I had Ethiopian food was visiting my cousin in NYC. I thought I’d died and gone to heaven. Eating all that perfectly spiced food rolled up in injera with your fingers….what’s not to love!! It’s now a must do every visit.
MD/Washington DC has a good selection and huge Ethiopian community
I've tried so many times to encourage so many people to eat Ethiopian cuisine.
It's absolutely fkn fantastic.
Every time I get a look of disgust or shock...
There’s a place here in NYC called Benyam. It’s amazing. You won’t be disappointed
I began to love ethiopian food in Hamburg Germany. Thia Indian African cultural food is unbelievably delicious - and it also has many rich vegan recipes
!
We never add baking powder or baking soda in our Injera but I like how you did it . Always good to see something different . Great job
What the recipe?
It doesn't change anything, I think you'll are pissed because this frenji can do better than you.
Lol 😂 baking soda
Selena Eri not supposed to be in there, but i think it’s insurance to be sure to get enough holes.
In colder climates, the yeast grows way slower and unpredictable. So i think it’s a cheat, but it makes sense.
Baking powder for food baking soda for laundry and other industrial use.
I am always a little shocked, when i see videos on traditional Ethiopian food made differently_ only because i have only seen it made one way.
I find that in Ethiopian cuisine there is no change and/or self-expression we kind of just repeat, what we learn from the generation before -
that is good- because we keep the history alive, but i also believe life is change and change is life. This video was interesting, because it tested my acceptance to new things. By the end of your video i was clapping-
it normally takes three days, but you made it look so easy like anyone can do it ( since we moved to Canada my mother can't make injera _it has been 11yrs now- she says it's really hard to make here). Sir, you are amazing.
Now that we(my mother and i) have seen your video we know there is another way to make it.
Thank You.
oh.... i almost forgot - the African Drum Music- I see that a lot in Disney movies-when Africa is mentioned i always hated it. I agree we use drums-but.... i am only writing based on what i felt watching your video, and i am also aware the focus was your cooking and not the music, but i couldn't skip it (or i might be to emotional about it, cuz i hate it).... we have songs other than those Disney drums (i am going to call them that). Just for Ethiopia there are so many cultures-yes, we use drums but each of those groups have their own sounds- they will sound different.
but....
" the Disney drums" are used to express the whole of Africa - i just don't get it why.
i am sorry for the long message.
The BG music sounds more stereotypical Indonesian to me than stereotypical African
It really has nothing to do with ethiopian music.... I find it Kind of insulting to copy the food but then not even using 5 mins to find fitting music
"'" the Disney drums" are used to express the whole of Africa - i just don't get it why."
Because, sorry to say, us westerners tend to be very ignorant of Africa. Some even think that it's all one country.
I get what you mean. I taught in the US for 20+ years and always had to remind students, whether they were Black or White, that Africa is many countries and cultures, not one. I still have trouble wrapping my own mind around the idea that there is more genetic diversity among traditional Ethiopians than among all the peoples of the Americas, Eurasia, and Oceania. We are so conditioned to define peoples by the color of the skin. Thank you for your long comment.
@@rdbk3881 facts
hello ZenDen I made the injera the way you make it and for the first time in nine years I finally made perfect injera that I love and it's exactly the way I taste it in Ethiopian restaurant. Thank you so much for your recipe I owe you big time. Finally someone gives instructions in English and precise ones. Thank you thank you thank you
we don't add salet
You're lying. You either paid review or bullshitting to support him because he's white.
Plenty other local Ethiopians make it properly, this is not how injera is made
You have probably never tasted real Injera before then. Injera should never taste salty, be very very thin, have a very weird smell or not get moldy after a few days and this recipe seems like it does at least 2 of those things
@@samlsd9711 That's a presumption, and those are clearly not the only two possible realities and your reason is pathetically shortsighted. The last part I agree with 100%!
Well, the injera that is served in Ethiopian restaurants may not be, and quite frequently is not, the most authentic or traditional part of the meal. There are multiple reasons for this which are technical, logistical and financial, such as: non-reproducible environmental conditions which are critical to making injera, availability and cost of ingredients, time and & labor costs, personal tastes of customers and the extent to which they are willing to stretch their palettes particularly regarding the pungency of naturally fermented foods. Restaurant owners have to make unpleasant & undesirable choices and compromises in order to be viable or survive.
I'm Ethiopian women we never put salt on Injera
The authentic way is the following.
Mix some teff flour with some water and leave it on the counter for a couple of days. It will be a good starter (or you can use an active dry yeast). Then, add more teff flour and make the batter. If it is thick, it will ferment quicker but if you add more water, it takes a bit longer. Leave the batter for additional 3-5 days (depending on the weather. In summer, 3 days are good in winter 4-5 days) to ferment. Once the water separates from the dough in about a couple of days, change the water (this step is optional). Then make absit (boil a small amount of water and put some of the batter in the boiling water. It doesn’t need a lot. Just a little). Stir and cook for about 5 minutes. Wait until it cools down. Once it cools down mix it to the main batter. Also mix a cup of teff flour with cold water and add to the batter. Mix well. Leave it until it starts to bubble up (usually 6 -12 hours). If you use baking powder, you don't need to wait this long but we traditionally do not use it. Again, if the weather is cold, it takes longer (upto 24 hours). (It doesn’t always bubble up. But you can still go ahead and bake it at this point). Here is a video of it but it's in Amharic.
th-cam.com/video/RcZcs8Qf5hs/w-d-xo.html (The English Version)
th-cam.com/video/cbmQAKdjb9I/w-d-xo.html
Or a quicker one in 24 hours
th-cam.com/video/OCbLPEXL1_g/w-d-xo.html
Or with barley flour
th-cam.com/video/Y_BjExuprfw/w-d-xo.html
N L THANK YOU SO MUCH. I really appreciate you taking the time to inform me. Enjoy your day.
You're welcome! I will be happy to answer any questions you may have once you get your hands on it :)
Thank you we never ever put salt on injera
also that
OMG just such a wonderful demistration. I'm half Mississippian lol and Jamaican so I grow up with a complex taste buds love food. Just lately I've added Ethiopian food to my life and it so delicious to me. I've been looking to learn from someone and you are one off the best I've watch on TH-cam. Thank you so much.
Sorry but if you want the authentic thing you should watch videos from the actual people of the culture not culture vultures
I used to live in Ethiopia (taught school in Addis). The first night there some of the other teachers invited me to go to a very nice restaurant for dinner with them. When I first saw injera I thought it was a sponge to use to wash our hands before eating. Fortunately, one of the other teachers showed me how to use it to pick food up. Great taste and practical. No dirty utensils.
As an Ethiopian, I really appreciate the efforts you put in to making this video.
I tried adding salt and it tasted even better.
Unlike some “I know better because I am Habesha “ people around here on the comment section…I do find your tips to be useful. It is hard to stick with traditional way of making injera when you live abroad with different climate and teff quality.
Keep it coming! You are doing well my friend!
~ from Ethiopian
Hii I also tried Ethiopian food bc I have a neighbor who’s from there well actually Eritrea and she made me some and she said sometimes some people add salt some do but I agree the salt tastes better in my opinion
Wow didn't realise how many steps are involved in making what it seemed like a simple flat bread when I had it before. I was totally amazed by the number of different toppings though. Thank you for your effort!
Thanks for making it so simple and fast. A silent video is the best with sub title. Best video ever. Thank you
Simple and fast..I have to wait 3 days at least 😆😆😆
This video is a great video for someone who is trying to learn the basic process of Ethiopian food making.
I had a friend at work that made this bread and she would bring me some to eat with her. I am retired now and really miss that bread. I might try to make some myself now that I know how. Of course there is nothing like sharing with a good friend
Your recipe is a lot closer to Eastern Ethiopian/Somali injera since you added salt and baking powder.... My mom adds 3 teaspoons plain yogurt to speed up the process... your take looks very good and would definitely eat it
We dont add baking powder or salt to Somali Injera sorry.
Thanks for the heating tip, I have a similar setup to yours but realized I was using way too much heat! Keeping my element at around 360-370F works great!
This is the first recipe that actually worked for me! I think the addition of the baking powder and salt is exactly what was missing from my previous attempts. My original mixture of dark teff and barley flour was so fermented that it was bubbling like a simmering stew, but when I cooked it, no "eyes" formed and I was left with a thick wet mess. I just added salt and baking powder, tried cooking a pancake sized amount of batter, and lo and behold, it actually came out looking like injera! I think my batter is a bit too thick but I'm going to thin it a tiny bit and see if that helps.
Nice! Well done!
Critical information. It must work in some way. Otherwise, no need for salt.
Great job!!I am Ethiopian .I am to lazy to try one
@@RT-hw9lx honestly I think you should it taste amazing! But after the injera you need to add the sauce though so yeah.
Hard to see how baking powder works if added 2 hours before. Baking powder is meant to react with an acid to make bubbles. But in 2 hours... it's all done..at that point it's just more salt.
Excellent but no salt needed
No baking powder as well
why are u even here if u are an ethiopiean woman haha!
Random XD spellcheck bitch!
@@randomxd5645 why not. I will course correct when it comes to MY culture and food customs.
@@AlmazB it means that u r a modern ethiopian woman who lost her way and who don't even know how to make injera! i'm male ethipiopian I'm here cause I love injera and I want to know how to make it myself for the future! I was researching about even making injera breads (anebabro) very good gluten free
When I first saw an Ethiopian woman making injeras, I didn't even know what she was making. But it looked so interesting. The holes in the bread reminded me of south indian dosa and uttappam. There was no mention of the name of the dish. So, of course, I turned to the comments section where I found a name for this traditional dish. I instantly searched on you tube for its recipe and your vdo was the first one. I saw the entire vdo thinking of making the dish ( which I hv never tasted). But then I read- cover it up for 3 days😮.... And the again- 2 more days😅. I knew then it's better to find a restaurant where I can probably try this lovely wholesome authentic Ethiopian bread.
Love from India
You should not worry about backlash, do what works for you. personally I use sour dough (I leave a little bit in a glass jar everytime I make some) no yeast or baking powder, if you want you can also add salted ground fenugreek.
👍🏿
Thanks for the video! I don't have much experience making injera so it's nice to have some idea of how you're supposed to make it and what it's supposed to end up being like.
Better if you cover the cover of the pan with something like clothes...it will prevent the coming moisturized waters..for better quality of enjera
Thanks. This is a good tip. "coming moisturized water" = condensation
@CJ Ross No.
CJ Ross that’s a sin
@@shuush1094 Different gluten content. This is unleavened bread. Closer to a tortilla than to bread.
Moisturized water 😭
Great job!!!! When I started making Injera I did use a couple pinches of baking soda but not anymore.......
Why u don’t use baking soda anymore?
I am from Atlantic Canada and we traditionally eat a bread made from buckwheat flour using a technique similar to this. It is called Ployes ( rhymes with toys). Look it up, it is really delicious.
Yes .Indian make ‘dosa’same way
Hai
Iam from India. I ate Ethiopian food in USA last year. I liked it very much. Specially injira. Thanks for the recipe.
Will try it soon ❤️
Trust me until about the end, I thought of you are Ethiopian. You can do and you are awesome! As an Ethiopian, I can't even do this anything close to yous. Nice and looks perfect. Enjoy the healthiest bread ever.
Medhanie. Weldemariam ipkpjljpjblgkj
Medhanie. Weldemariam I can't believe this it's so amazing 👌
Medhanie. Weldemariam mo
Right! I was asking my mom why we never made injera in Ethiopia or here and she said it was way too hard and time consuming. This looks pretty simplified, so I will probably try it. I'm so happy😄
@@ruthhh.m make sure there is easy way to do it...
The person he did is a white (look at his hand)...but he tried his best...
No need 5 days...one time to prepare (to mix the ingredients)...cover the lid immediately after you pour...
Use oil every time...
Wow great job. Normally it take three days to make Injera but you did it within 5min
Wow you mastered it! It's my native food and i don't even know how to make it because its not an easy process which most of us that grew up in U.S don't know how to make it instead we buy it made. Thanks for the easier process tip
I'm Ethiopian I like the way you doen it its fast and also look very good.
That's a great way of making injera! Good on You! Respect to You!
My family thanks you dearly! The nearest ethiopian supplier of injera is in Kansas city, and you have to call wayyyy ahead of time. This will be a lifesaver on short notice💜💜💜 we dont normally use salt and baking powder, but it's still pretty good looking
Since it seems like a tiresome and complicated process I will just eat with my eyes, big up from Kenya 🇰🇪🇰🇪
ugali easier to cook :D
I am Ethiopian born and raised in Ethiopia I still don't know how to make injra and I am going try this, thank you
This kind of fermented batter has been a really good way to preserve ingredients throughout history. Good skill to know!
Thank you so much for the video! I just started my injera (right now there is a pot of lentil wat on the stove that smells divine). Please ignore rude people; I am from Southern California and have baked for many years. The only reason, generally speaking, to avoid mixing yeast and salt together at the same time is that they are not friends (to paraphrase a Greek chef; 'salt is not the friend of yeast'). Not sure why, but my baked goods do work out much better when I add the salt in later on.
You did a great job! I am Ethiopian living in the western world for over 25 years.. never got a chance to make the perfect enjera yet..will try your recipe without the salt.. thank you 😊
Did it worked without the salt?
Wow excellent recipe presentation is nice 👍
I've tried injera from a lot of places and people. I've actually seen it seasoned before, so the salt isn't surprising. Your video is really awesome! Recipes are meant to be customized anyway, so I don't see the big deal about salt.
Great resepy 👍 Best presentation 👍🌻
I'm going to try thiss 🌝
Honestly thts a great attempt! For a guy who is cooking someone else's traditional food, I thk u did great and injera is a pretty hard dish to get right! Great job!
Very easy steps to follow. Thank you!!!
we never put salt on injera and backing powder but better than Ethiopian men 👏😉
Sukar almchemru rasu tilk nger new hooo enjra lay chew😂
you didn't see mine video then? hmmm
I would say let people experiment. Now that injera is an international food we should be willing to let other cultures experiment with it.
@@danielabraham5901 like ruining every ethnic food to the point of unrecognisability.
Where i am now, we put Salt for making eyes and tast little bit salzy. Baking pawder never use it but I heard help also mak eyes🤦🏾♀️ and baking soda also😊, this isn't Injera the one she makes. It's similar to say it😉
Wow very good never seen anyone use took except their hands you put me to sham I'm Ethiopian and never made injera before
Well thank you so much I love it I have been looking for an easy fast recipe for injera and I could not find it. thanks to you I now have it my family enjoys it so do i
I have a great Ethiopian restaurant 2 blocks from me and this video has convinced me that their prices are beyond reasonable LOL!
I guess what gives Anjera the unique & delicious taste is the yeasting days. I usualy buy it for lunch but end up eating half of it on the way home😋
Well after reading some of the comments, I'm not Ethiopian, but I do appreciate the small bit of salt that this uploader used. Foods need salt, people. And he didn't even add that much.
What I vwas a bit disappointed to see, is that barley was added to the mix. I'm on a totally 100% gluten/wheat free diet & and when 1st heard that Injera was gluten free, I couldn't wait to try it. Then some people have warned me to watch out, as restaurants are now adding wheat to the Injera, mainly because teff flour is so expensive. I definitely don't want to get sick, so I think I'll just put off trying Ethiopian food for awhile. Which is a damn shame. Or at least until I come across a restaurant that I can trust. Thanks for the upload, however.
You can make it with only teff of course. Try to just replace the barley with more teff. I only add barley for the color...
Thanks so much, Zenden. I will be watching the video several more times just to familiarize myself with the technique, then try to make it for myself using all teff, of course.
Oh yes, and I will be adding SALT, LOL. I'll just make sure that the salt doesn't go in with the yeast in the beginning of the process. It should be just fine.
Wow I love it I’m Ethiopan but I don’t even know how to make injera I will Try it looks easy I think thank you so much 😊👍
Do you close the top all the way when fermenting or just let it sit on top ?
Baking powder, barley and salt will never be added to enjera my brother. must say I love how you prepared your dough, Clearly you're a good chef. white tef taste better as it's got sweet and nuty flavour black tef usually used to make Anebabero which takes only 3hours to prepare once baked it will then be 2 layers stacked together then be covered with a generous amount of melted spiced butter served with coffee or tea. Thanks for sharing.
Hi, I realize it's been a year since you had written your comment, but I just want to say, Yah, for not using barley in your mix. LOL
And also, I learned a couple of things. Didn't know that there was a thing called white teff. I'll have to look for that.
I love putting butter on my injera, it’s like a warm sourdough crêpe!💕💕💕
Of course I'm going to have to try this.
Great Job!!! thank you (Uruguay)
You did good it is not easy to make Ethiopian Injera 👏👏👏👏💪💪👍
🖤
I’ll probably keep bringing extra bread home from the restaurant! Eventually I’ll try it. Compliments to the Chef!👩🏿🍳
I love Ethiopia! Greetings to all habesha people out there❤️❤️❤️
I have eotopian ko worker and they share their food and they always bring this which is verry good
Wow, I never knew injera was so labor intensive!
Peter Salzman here is the easy way How to make injera - healthy and easy - ቀላል ና ጤናማ የእንጀራ አሰራር - የ 2ቀን - Teff Injera th-cam.com/video/tMJXCTJTBqU/w-d-xo.html
@@YummyEthiopian yup back breaking hot fire burning adn imagine Ethiopian mums do it twice a week to feed 4-8 or more kids can your mum attain such fit? lol
You should see how the real one is made,this is nothing compared to how they really make it.
Well done!!!!!
By the way, we don't put salt.
Just bought some grounded Teff and I'm soo excited to try this out!! 😍🌳
Did you try it? How did it come out?
I swear black people rather believe the white man than a local man? 😤 why don't you go to somebody who's actually Ethiopian and do injera? that can make it properly? This guy is not making injera. He's advertising for the teff brand. Don't buy that brand please if you live around big city, go buy theirs or order it from Ethiopian brand. This is not how it's made. This is so wrong.
@@samlsd9711 he isn't advertising the brand though he got some steps incorrect
@@samlsd9711 honey calm down, I get he got some steps wrong but being rude isn’t the solution. I’m Ethiopian myself and I would rather try to help him and show him how to make it correctly rather than being an ass hole. And why are u blaming black and white people who never had anything to do with this for tht. Racist much?
Hi there. Thank you soooo much for this video. Does anyone know what the room temperature needs to be. I live in the Caribbean and my starters usually get damaged by the room temp. I would love place it in a room where I have that controlled. Please let me know. Thank you.
I’m doing a project on Ethiopian Cuisine and this just popped up in my recommended.
Well don't relay on this since its not accurate
Good job you are so smart i am eritrean and i know how to make enjera so i realy appreciate it
I would love to know how they came up with the recipe for this bread... What's the history behind it
The history behind it is hunger to feed themselves, you are welcome 🇰🇪
Artificial intelligence 3000 duh right? lol
I thought it was connected to the unleavened bread the Bible talked about
@Bet Damtew ine libedilihi iyasebikuni Iyesusi Krisitosi adanyanye mehonuni asitawisalehu sewi inidalihoniku ina ye itiyopiyanochi menigedi bekeniya mehonuni inidawiki asichilonyali. I wish education was free in your country you sound like uneducated fool, your words will come to haunt you how dare you mock God by demeaning His creation
@Bet Damtew I am a full Kenyan don't know what you saying let me go pray for you
@Bet Damtew if the world had less people like you it would be peaceful and we wonder why the Arabs and the Whites treat Africans badly as if we are not people it's because we are against each other you hate Kenyans because of complexion or that our hair is not like yours I ask you to be smarter next time I have many Ethopian friends and never have they considered me less of a human I blame your upbringing
Just because someone does something slightly differently doesn't make it the "wrong" way, just different. Cooking is a form of self-expression tailored to the cook's taste. It takes time and effort to make videos. If you don't like it, just move on and don't watch, or go make your own video. No need to leave mean comments.
ZenDen, I appreciate that you made it look so easy, when I've seen so many complicated methods. I loved injera from the first time I had it at our local Ethiopian restaurant. Excited to have found a recipe and cooking method for it. You make me want to attempt it. Thank you for this video. Well done!
I first ate Ethiopian food in 1980. I eat it maybe 10 times a year. The selection is limited. I don't want to get tired of it. I especially like the injera.
I went to an Ethiopian restaurant in Columbus and had this Injeera and I remember that it tasted just like the dosa I make at 🏠
What a great way to make it! Thank you for sharing the INFO‼️‼️‼️‼️ great job👏🏽👏🏽👏🏽👏🏽👏🏽
Thank you for these easy to follow instructions. I appreciate the suggestions from others on the comments as well. Your video is very helpful.
5 days in total? That is some meal planning!
Mike Tomkins I guess it depends on how funky you like it to taste! Haha
Hahaha!
@@zenden8030 = TRUE LOL
Mike Tomkins I’ll pass 😅
I know right!!
Thank you for introducing our cultural food you're so excellent
Please don't encourage this! If they are to introduce our culture, it should be in the proper manner and not however they feel like it! He should certainly not call it Ethiopian!
@@uok6216 😁
You really are great.....forget those who complain...you can be creative as long as it gives a nice taste...
Arada Zena thank you!
@@uok6216 What are you talking about ? most people commenting in this Video are not even Ethiopians. They are a bunch of Americans/Ethiopian-Americans who have no idea about how to prepare this food. They are simply complaining because they are so butthurt that some foreigner knows better than them, as you see they are repeating the same thing over and over.
Absolutely loved this insight & guide into cooking Teff injera! Very inspiring for my own channel. I’ve covered a Berbere spice & been looking at making an authentic Ethiopian recipe. Thanks for sharing. James
I prod of you to introduced my Ethiopian cultural food injera
Very cool video!! I'm impressed
I admire the effort. I hope you enjoyed it ❤️
Love the idea of using a pinch of baking soda. I won't be buying a metad. Who needs another specialty gadget that has limited use when we already have pans that will do? Not me. I don't have space. Love that you simply use a frying pan. Truly love that you do not complicate things.
It discourages people from trying things themselves. I don't come by Teff flour easily, but now I live in the Mid-west, USA and can purchase 25 lbs it from Azure Standard for less than most people pay on Amazon for 10lbs. Still, it is a treat for me. Looking forward to trying this recipe. Super thanks for informing me about the salt and baking powder for 2 reasons. One is that I am wanting to try adding it. Don't change but keep on explaining. Sorry to hear that you received mean criticism. Don't we all. Self-described "purists" aka snobs, haters, & supremacists, forget that there was a time when electricity was not available. Even a flat griddle would do, but it is easier for me & I am sure other people, to cook injera in a frying pan. To me this is keeping with the real purity.
This is not the original injera recipe but I appreciate your new idea.
I'm indian,this type of dish(similarly same)called ragi dosa.it's our old and treditional dish.watching this video i feel happy
@Yas Gasovna i never told dosa.but it's similar to dosa recipe
I really apreciate your attempt and I learn a new reacipe from you.
you are adorable !
My grandmother has started to cuss in English after I showed her this and she don't even speak English!😂😂🤣🤣! Anyways nice try on the effort you poured!👏🏾✌🏾
What is wrong in the recipe? Thank you
@@Zodamay there is a lot of ingredient that he put there which we never use at all. Injera is a self rising dough, u dont put yeast in to it. In order for the dough to rise you have to put a leftover liquid consistency dough that you save from your previous baking, that's the "secret recepie". You see how the tiny hole that came out when he was baking (we call them eyes) and if you notice closely the edge of the Ingera almost lacks the tiny hole and that shows something is missing from the ingredients and if you dont get hole you dont get flavor. It is a very intricate job, and am not trying to be judgmental in a harsh way still he did a great job
@@iammyownself8578 Oh, thank you very much, it is very interesting to know.
@@Zodamay pleasure is all mine!
Thanks for sharing. I just want to point out that you never add salt and yeast directly because the salt inhibits the yeast’s activity.
That's exactly what I was thinking too
Perfect enjera.
Your video motivated me to start making my own enjera at home instead of buying.
dam 5 days? gonna starve to death :(
24 hrs are enough
Lol
my mom does 1-2 days
just going by the video, im no expert lol
i know right. haaaaaaaa but ill wait.
Unique way of making enjera! Thanks for sharing!
My grandmother is rolling in her graves ,why you whisking and beating the shit out of it ?give it some love ,use your hands 😂😂😂
Mixing with hand aids with fermentation.
Wouldn't salt directly in the yest inhibit raising?
Tiff 400gm=6euro. Nearly the same price as gold.
It is great to see you manage to master Ethiopian Injera!! But it is a good idea if you do not mix with gluten grain such as barely and wheat.
እደዚ ለምዳችሁ ጤፍዬን አሶድዱብን እንዲሆም አልቻልነውም ኑሮውን
Fraewen Gabrae
ሃሃሃሃሃሃ
😀😅
ጢፍ ነው ግን?
😂😂😂
ክክክክክክ እኮ
Wow that is genious. I'm Ethiopian and everything you did is great but I didn't understand why you added the barley flour at the end.
Almost all the enjera I get from local Ethiopian markets (in Seattle) has some barley in it, but not so much - more like 5% only.
boy i am amazed by your skills! good job!
Hey! Thanks!
Thanks for sharing. Great.
Nothing stays the same; modification natural. The Indians and many other countries make similar to enjera. All good.
Enjoy. God bless❤
Teff should be bannded from export period and people wonder why it's expensive Gosh!! Good job 👍
Whites want to eat our food. It steal it first
@@yodaydyxz1752 well they grow it in America now
very nice recipe ...
Wow wow so good job thanks long life for you ❤👍
Excellent video. Thank you. I will try.
Why you add salt..........and go to Ethiopian store to buy teff flour much cheaper
Yes, seriously… I would REALLY like to know: WHY do you add salt? And in particular, why do you add salt at the very beginning with the yeast & water?
Any baker or individual/artisan who works with live yeast knows that salt kills yeast, and typically attempt to add it as late as is feasible. And injera is one of the few the perfect candidates for adding salt at the last minute without any challenge or ill-effects; and yet you add it first!
This among several other bizarre things you do really diminishes my faith/trust in you…
But I am open and interested in your reasoning and explanation!
I love the video! Though you are the first I've seen to use salt, personally I don't use it anyway. But, I did Really like the Very easy to follow steps. Thank you So Much! All the food looked Great too, if I lived closer to you I'd invite myself to dinner...lol Take Care.
Me: I'm making injera.
My brick layer: 2:16
Are there rules and regulations on how to make injera? Every time I buy injera from different makers it is not the same. Some add salt for reservation. He did his own. It is impressive to say the least.