Injera | Ethiopian Flatbread | African Cuisine | Teff Ingera Recipe
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- เผยแพร่เมื่อ 9 ส.ค. 2018
- How to make Ethiopian Enjera -
Injera or teff ingera is a sour fermented flatbread with a slightly spongy texture, popularly made in Ethiopian and Eritrean cuisine.It is the national dish for both countries, and East African countries. It is central to the dining process in those cultures as bread is the most fundamental component.Injera is not only a kind of bread-it's also an eating utensil. In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
Injera is made by mixing teff flour, barley flour and water, and letting the mixture sit for up to 3 days to allow it to ferment. Yeast is added to assist in the fermentation process. The batter is then fried in a cast-iron skillet or non-stick pan.
Ingredients :
Teff Flour - 2 Cups
Barley Flour - 1 Cup
Baking Powder - 1/2 tsp
Active Dry Yeast - 1/4 tsp
Salt - 2 tsp
Water - 2 tbsp
Steps:
Add dry active yeast to a big bowl and mix some water.
Add teff flour and salt, mix well and let it ferment covered for 2-3 days.
Now add barley flour, baking powder, salt and make a thin batter adding the water little by little.
Keep covered for 2 more days for fermentation.
Now heat a pan and pour the batter evenly in circular motion on the pan to make thin spongy flatbread.
Cook covered for 3-4 mins on low heat to make it soft and porous.
Serve hot with stew or any curry.
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Its like a sourdough Flatbread...delicious
Thanks 😊
Santhosh gorge kulangara sir paranjthu kettu vannatha😊
Wow this is a great recipe
Glad you like it, stay connected 😊
Good job. Like it.
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Interesting !!
thanks, Glad you think so!
Badhiya
what does it mean that
Dosa
Yes you can say that, it's Ethiopian dosa 😄
Why salt is added to the fermenting ingrediant, yeast? Salt slows down the fermenting process , doesnt it?
Yes, but there are other benefits of adding salt during fermentation. Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria and enhanced the taste as well.
Can this flatbread be consumed during pregnancy? I am afraid to leave the dough at room temperature for three days, especially in summer monhs
Teff flour is rich in iron and fermented food is also known to have positive effects on pregnancy nutrition so i think you can consume it but make sure to start with very little quantity to see if you feel uneasy or any discomfort after eating it.
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