Danielle's Foolproof Quick Injera
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- เผยแพร่เมื่อ 31 ธ.ค. 2024
- Danielle Bussone author of Time For Change: Whole Food For Whole Health! (goo.gl/udD4Ap) shows us how to prepare her quick and foolproof injera. Perfect for beginners & experienced Ethiopian cooks.
Find full recipe and with ingredients & measurements at: goo.gl/LEydd0 and www.timeforchan...
Notes:
Water.................................................................................0:40
Teff Flour...........................................................................1:33
All Purpose Flour..............................................................4:20
Sourdough Starter............................................................5:57
Add Baking Powder & Corn Starch..................................6:56
Activity before resting......................................................8:59
Cooking Injera...................................................................9:27
Activity after resting.........................................................9:30
First Injera.........................................................................9:50
Second Injera..................................................................12:24
3rd. Injera........................................................................14:34
4th Injera.........................................................................16:33
....Consistency of Batter.................................................16:34
5th. Injera.........................................................................18:50
6th. Injera.........................................................................20:04
...Injera Chips...................................................................20:36
Cooling & Stacking..........................................................21:40
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I am amazed that you made a perfect injera with few minutes. That is wonderful!
Thank you, Amanuel, Now you can too! Happy Cooking, Danielle
I’m a grown Ethiopian woman. I don’t even know how to make Injera. Shame on me 🤭 After watching this video I am so determined to learn how to make it. Thank you!
I'm so glad you've been inspired. Let me know if you run into any problems. I'll walk you through them. Happy Cooking! Danielle
Hi! I am an Ethiopian
your injera looks fantastic
Thank you for sharing
Thank you, Yeshi Pet! I have come to love Ethiopian food ever since I first tried it about five years ago. I have met a lot of Ethiopian chefs in my exploration of the cuisine and they have given me great advice. However, none of them really knew how to make injera, and the injera bakeries are very protective of their recipes. So this took a lot of experimentation. I would love to go to Ethiopia and learn more about this wonderful cuisine.
What a big help!! This American momma has a teenage refugee from that area and I'm trying to improve my injera! Luckily, there are many refugees in this area (and great Ethiopian restaurants that sell injera!) who are generous with making extra for us and I'm acutely aware of how much better theirs is!! Yours looks so close to theirs!! Thanks for the time you took to share this with us. We have fallen in love with the cuisine as well!!
Thank you, Lisa. I'm curious as to where you live that you have great Ethiopian restaurants. I love trying new Ethiopian restaurants and would love to review some of them for my blog. I think this recipe is quite close to the injera you can buy at Ethiopian markets, though possibly not quite as sour. I hope to create a video of a longer, fermented leet some time in the near future but this is a good one when you don't want to wait several days for the fermentation process. As long as you have some active sourdough starter in your fridge, you can make this the same day. It makes it very convenient, especially if you don't eat injera every day. Good luck, let me know how your efforts pay off! Danielle
Danielle, your recipe is getting very popular up here in Canada in my circle of friends and more and more of us wonder when your cookbook might be available. I can hardly express how excited I am to try more of your Ethiopian cooking!!! Thank you so so much!
Thanks so much for your interest. I wanted to have Time For Change: Ethiopian ready by October but I just can't seem to stop adding more to my new book. I am in the midst of creating a wonderful recipe for Ethiopian honey wine, T'ej, that is fantastic! I hope to publish 1 January 2017, and have it available for pre-orders in late November or early December, just in time for Christmas! Be patient, it will be worth the wait. :-)
That is SO EXCITING! I can't wait for your Tej recipe too - I am a home brewer. Thank you so much for your dedicated work. :-)
Great minds think alike! I'll keep you in the loop...
Danielle....as an Ethiopian living abroad in a far far place where there are no Ethiopians and Ethiopian restaurants, I was pleased by the look and quality of those Injeras you have baked. I am sure they taste great. I wonder if your husband is Ethiopian...if he is, he is blessed.
Thank you so much, Melaku. My husband is Italian-American, not Ethiopian. We both have fallen in love with Ethiopian cuisine, so I have spent several years learning how to prepare it. I'm so sorry you don't have an Ethiopian restaurant near you. I can imagine how difficult that is for you. If you are ever in my area, I'll cook for you! :-)
Thank you very much! I consider it..... and I am honored.
It would be a pleasure.
Good looking injeras and you are perfect like Ethiopian mothers
What a nice thing to say. Thank you, Million Solomon!
HI Danielle. Thank you for sharing your I injera recipe. I am from Ethiopia and I have to admit, your recipe is better than most I've seen made by Ethiopians. I too am on a quest to make 100% teff injera and saw one of your comments regarding the challenges you're facing in attempting to do so. From my understanding, what makes the injera soft is what Ethiopians call the "Absit", pronounced "Ab-Seat". This is made from the fermented Leet and water that is slowly cooked on the stove on the day you plan to make the enjera. Here is the process but do not quote me yet on the measurement:
1. Mix a small portion of leet and water together in a pot
2. Bring it to boil in low heat until it thickens (you can find the consistency in TH-cam videos. I will find you one for you if interested)
3. Once thickened, let it cool all the way. Some even wait a day until they mix it back into the leet
4. Mix it back into the fermented leet
5. Add water required to thin out the leet (basically, the amount of water needed for the final consistency before making the injera. In your case you used the blender to do that.
4. You are now ready to make the injera.
With what you have accomplished so far and this little tip, I have no doubt you will be among the "who is who's of the best injera makers :-)
Good luck and thank you so much for sharing yours.
Thank you, Hirute, for your sage advice and for your very kind compliments. I have recently met a young woman who has opened a new Ethiopian restaurant in Johnson City, Tennessee who makes excellent injera. She also does the process using Absit which sounds very similar to what you have described. I cannot wait to try it!! We are going to make injera together soon. I taught her how to make Inguday Tibs that she absolutely loved! I met her grandmother from Ethiopia and she was amazed that a white woman who has never been to Ethiopia is making delicious Ethiopian food. Such a lovely family. Thank you so much for your comments, advice, and encouragement. If you are ever in my area, I'll cook for you! Happy cooking! Danielle
Do you have a recipe for injera you can share?
Hi Danielle, this is my first video I am watching and I can't explain the good you've done. I have a class that I have to make a dish from my assigned country, and you literally saved my life. Thanks.
Well, you've just made my day! I am eager to learn how your class turned out. If you have any questions, don't hesitate to ask. Good luck!
Veggin Out And About thank you so much have a great day!!
Thanks, you too!
Thanks! Your recipe saved my sanity by working. Much appreciated and all the best
I'm so glad you like it. It's one of my favorite recipes. Happy Cooking! Danielle
Waww! I am Eritrean and ate enjera my whole life but your recipe is either and faster than any one I have ever seen! Keep up the good work!
Wow! What a nice compliment, thank you!! I hope you'll try making it. Happy Cooking, Danielle
You have done an excellent job dear. As an Ethiopian living in the U.S.A I have tried many recipes for injera before I found the recipe that works for me. I know it's not an easy job but you made it seem like easy.
Thank you, Hanna! That's so sweet of you to say. It took a long time to create a recipe that works, but now that I have it figured out it is easy! Thank you for taking the time to watch my video. Happy Cooking! Danielle
This is a FANTASTIC video. Your instruction is very easy to follow and you give wonderful tips and explanation. Thank you so much for sharing.
Thank you, Garciamom! I appreciate your kind comments. Danielle
Thanks mama easy made perfect injera . God blessing
Thanks for your comment, Lidia.
Danielle, thank you very much for this recipe and detailed tutorial! The injera looks perfect!
My pleasure 😊 I hope you make it and enjoy it! Happy Cooking! Danielle
Thank you for the beautiful tutorial. You my dear, are a GEM! 💎
Thank you! I hope you are able to make it successfully. Danielle
Ok, I understand, it is very helpful for some who lived away form home, lives around the world, anyway thanks for your teaching, I have to appreciate it
Thank you, Nigist. I appreciate your comment. Danielle
This recipe actually works. I wouldn't say it's foolproof (Danielle can't imagine just how big of a fool I can be!), but I've been able to make it successfully several times in a row now using the sourdough starter from her website, which is good for other things, too (I've used it for French bread and pretzel buns). Anyway, for a white male, I never thought I'd be able to successfully make injera. It's one of the few recipes that's always a winner with my whole family. Thank you, Danielle!
Thank you ShimmySnail! That's a nice compliment. I once had an Ethiopian store owner ask me to set up an injera making-stand at his store. He said he would have lines down the street of people wanting to see a white woman making injera, lol. I'm so glad my recipe is working for you. See, it is foolproff after all! (Spoken as a fellow fool in the kitchen.) Happy Cooking! Danielle
@@TimeForChangeKitchen Heck I'd watch it just for the pointers! Yeah, I've tried a few "from scratch" recipes, and I just can't. I made like 8 edible pieces out of maybe 10 attempts. With yours, usually there's no problem. One thing I did find out the hard way is that you should err on the side of cooking less. I had a bunch early on that were soggy, and I thought cooking them longer would get more water out. Nope, it's the opposite. If you use 1/2 cup, about 30 seconds before putting the lid on is right, and another 30 after it's on. If you use 3/4 cup, maybe 45 seconds before and after the lid. And as you said, wipe the lid so it doesn't drop. I tend to use warm water and let mine sit more before putting in the final baking powder because I think that does more than the sourdough starter to be bubbly, and I give it a stir with a spoon before each piece just to even out the bubbles, otherwise the first few pieces are great and the rest have no bubbles, but you've taken all the guesswork out of pouring the batter. You know how those master ET ladies make it an art form. They pour this gorgeous, perfect circle with a pitcher, and that's just not necessary with yours. So for the record my two kids are ET, so yeah this is a major dad win. My son hates spicy food (mostly because his sister loves it), but he loves beef wat with my injera.
That's great! I experimented for two years before I ended up with this recipe. Adding the baking powder at the end isn't a bad idea, though I never have any problem getting bubbles in all of my injera. I don't really know why you were having this issue. I'm glad you came up with a solution and your injera is a hit with your kids. Tell your son he doesn't know what he's missing by passing on the spicy foods. Those are always my favorites! Danielle
@@TimeForChangeKitchen I don't know, either. Baking bread has always been tough for me. I live in a very hot, dry climate at high elevation, so that may be part of it, or I may just be no good at baking leavened breads, but as long as I can make injera I'm happy. :) I made a sourdough French bread with your starter, and the first time, when I waited 30 minutes for the second rise like the recipe said, it came out terribly. When I waited 3 hours, it came out great, fluffy and all that. Just lethargic sourdough yeast I guess.
It could be any number of things. I'm not an expert on bread baking. There is a wonderful bread baking site that I love. I learned everything I know about bread baking from Eric. The sourdough recipe I use in making my injera is from his site: www.breadtopia.com Check them out, your baking skills will improve overnight. Danielle
Thank you soooo much for this reciep! My first time making injera and I did a batch following the traditional all teff recipe but it did not turn out well... Thank god I made another batch with your fool-proof way and they were super fluffy! The eyes could have been bigger on mine and there was only very little sour flavour (perhaps because my sour dough starter was only a few days old)... but still lovely to eat!
Hi, Minnacym! I'm so glad it worked out for you. The eyes will get better as you learn the subtlties of making injera. A little adjustment in temperature, either higher or lower, can make all the difference. This recipe will never be as sour as traditional injera, but it is just as delicious and the texture is wonderful. Thanks for your comment. Happy cooking! Danielle
DANIELLE Great job almost as good as my mother's injera 😀 just to correct you injera is both Ethiopian and Eritrean Food 👍 Thanks for sharing this video
Thanks, Awet! You are quite right and I stand corrected. Thank you for your kind comment. Happy Cooking! Danielle
I just used your recipe again with wonderful results. I'm trying a longer ferment of a leet and then maybe the blender to finish.
A very sour leet had great flavor but no eyes! I'm still experimenting thanks to your encouraging start! Thanks!
Wonderful! Try adding the baking powder and corn starch just prior to blending. That should help you with the eyes. Good luck, Robert. Happy Cooking!!
What do you mean by "Leet"? You better call it teff batter...etc. You bladdy leet face!! just kidding!! no offence.
you can make 100% teff injera in the US but its a very tedious process that can take 3 to 5 days but it is absolutely possible to make it in the states. there are youtube videos to show you how. either way your injera is beautiful! keep up the good work!
I've seen many videos on how to make injera with 100% teff, but I've yet to meet a chef who thought it was the same as what they enjoyed in Ethiopia. I'm going to work with 100% teff one of these days when I have time. It is certainly worth trying. I've tried it unsuccessfully a number of times, but never say quit! Thanks for your comments, Yeshi77!
Beautiful recipe. This eliminated me needing to ferment teff. Thank you for posting this detailed video.
Thank you, La Tasha. This is the very reason I created this recipe. Since non-Ethiopians don't eat injera every day, I felt we needed a recipe that allows us to have injera whenever we feel like it rather than having to wait days for the leet to ferment. I hope you enjoy this recipe! Happy Cooking! Danielle
How it be sour
Hi, Erica, It will not be as sour as traditional injera, but the sourdough starter helps to give it a more sour taste. If you want it to be very sour, you have to ferment it the traditional way. I have read that some people add vinegar to make it sourer, but I don't find it to be satisfactory. It is the texture I'm more concerned with. Thanks for your question, Danielle
👏 bravo! Can't wait to finally give injera a go. Thank you for this straightforward recipe. I remember watching some intimidating traditional recipes in the past that led me to procrastinate any attempts. Finally a recipe I think I can master. I already have my sourdough starter ready from my bread making. Woohoo
You are so welcome, Marla! I hope you enjoy it. Danielle
You are amazing! I just want to inform you that you can cover and tied with cotton clothe to the cover of the pan then the cotton will observes the evaporated water!!! God bless you!
Thank you, Mkur Wedi! That's a very interesting tip. I will definitely try it next time I make injera. Very cool idea! Happy Cooking! Danielle
Amazing. Thank You for the tips!
You're so welcome! Thank you!
Dear Danielle; Thank you very much for taking your time to make this amazing vedio. I was born and raised in Ethiopia but truth be told you just made a much better Injera than I do😁😁. Thumbs up!!!!
Thank you, Hana. That is quite a compliment! It took me a long time to figure out this recipe and although it isn't the traditional method, it gets the job done. I've recently learned you can use whole wheat pastry flour instead of all-purpose to make it nearly all whole grain. I love Ethiopian food. It is so healthy and so delicious. Happy Cooking! Danielle
Such a generous comment! 🌼
What A Beautiful Recipe..
Thank you for sharing with me!
Thank You! Danielle will be back next week and will be glad to hear it.
Rich
Thank you, Tabitha! I truly appreciate your comment. Happy Cooking!! Danielle
"Let me put my earplugs in"...I love you! I will be making this here in Grenoble, France, where there is no Ethiopian anything in sight! Thank you for this recipe!
Hahahahaha... Thank you Saam! I hope you enjoy making this recipe. I feel your pain about the dearth of Ethiopian restaurants and markets in your area. I usually have to drive 7 hours to Washington, DC or 6 hours to Atlanta to get my fix. Our closest restaurants have closed down, sadly. Perhaps you'll be opening a restaurant of your own in France. I love the area you are in. Rich and I hiked from Le Puy en Velay to Saint Jean Pied de Port last autumn. We are hoping to do your area next year depending on the behavior of this darned virus. Happy cooking. Don't hesitate to reach out if you run into any problems. Best of everything, Danielle
wawww I love it i'm going try it ,thank u 4 sharing
I hope you enjoy it. Good luck!
WOW thanks so much for sharing this recipe and all of your notes and comments on your blog and in this video. This was so easy to make and PERFECT!!!! A wonderful way to use your extra sourdough starter!!!! 💓
Thank you! I'm so glad you are enjoying this recipe. Happy cooking!! Danielle
This video was extremely informative 📝 Much appreciated!
Glad it was helpful! Thanks!
After a number of failed attempts at injera, I have finally succeeded with your recipe and very careful demonstration and explanation!
Thanks you so much!!! Next I will allow the starter to ferment somewhat longer to impart more sour flavors. A 13.5 inch (T-fal may I say that?) skillet seems also to be the tru non-stick surface necessary.
Hi, Robert! I'm so glad you have had success with my recipe. I have never gotten the injera to be as sour as authentic injera, but since I prefer mine less sour, this recipe has suited me just fine. It does give the perfect texture. As for the pan, I have used several kinds that have worked well, but I agree the T-fall works particularly well. When I'm doing a large party, I use an Ethiopian electric Mitad that I purchased since posting this video. For only a few people, I still prefer the stovetop method. Congratulations on your success. If you are able to make it sourer, I'd love to hear about how you pulled that off. Happy Cooking! Danielle
@@TimeForChangeKitchen Thanks for your reply. I'll let you know about a more sour flavor. I put a just-about-ripe starter in the 'fridge and will use it tomorrow after fourteen hours of cool retard. That is said to develop more sourness.
I'm not ready for the electric mitad investment, at least not yet. My bread community may not be ready for injera
and Ethiopian food in general, but I'm so delighted to have the bread to share with some family and friends.
Thanks again.
The 14 hours in the fridge for the starter yielded a bit more tang and no changes in the quality of the bread.
Remember, this is only my second batch. Next experiments are 24 hour retard of the almost-ripe starter and
one of the three to four day ferments started with a pinch of commercial dry yeast. Has anyone tried using
a small inoculation of sourdough starter with fermentation of several days?
Your recipe and guidance have yielded great success and confidence to do some experimentation! Thanks!
Now I have to introduce injera to my bread recipients. They are mostly and American mid-west experience.
That's great, Robert! I love that you are diving in headfirst. It does seem to me, and I mean this kindly because I am an also avid experimenter, that you are defeating the purpose of this recipe by waiting so long for your batter (or leet) to sour. Having a sourdough starter always available in your fridge allows you to make injera at a moment's notice, rather than waiting for days for your leet to mature. It seems to me, you would be better off following a good traditional recipe if the sourness of the injera is important to you. This is not meant to dissuade you from branching out. That's how we create new methods and techniques. Please keep me in the loop as to your progress! Good luck!
@@TimeForChangeKitchen HI, again. I tried a 243 hour fermentation of the "leet" sourdough and the result is not appreciable more sour. The quality of the bread was unchanged and very good. Thanks for your help along the way!
Hello Danielle, I trust your well & enjoying your day. I must admit, your informative video is superb on making injera, I'll be experimenting making injera flat bread, once I get my hands on these tiny seeds. I'm currently in Thailand, so will hopefully locate seeds via the internet. Many thanks for your time & energy. Congrats, Nick
Thank you Nick, I am well. I envy your Thai experience; that's on my bucket list. There are lots of places where you can buy teff flour on-line but finding the seeds is not always easy. I found this link on Amazon, though I think these prices are quite high at $20 per pound. www.amazon.com/s/ref=nb_sb_ss_i_4_10?url=search-alias%3Daps&field-keywords=teff+seeds+organic&sprefix=teff+seeds%2Caps%2C133&crid=OHA68JKPYLWJ
I buy the teff flour in 25-pound quantities from a market called Kare Baltena International on Picket Street in Washington, DC for less than $2 per pound. Then I divide it into smaller quantities and put it in my freezer for later use. Most people will never use that much, so it may be worth it to you to just buy the smaller quantity. Other sources for Ethiopian ingredients are www.brundo.com and www.ethiopianspices.com. I've been pleased with both of these on-line markets. I don't know, however, if they ship overseas. Good luck on making injera!
Hello Danielle, it's great to hear from you there in USA. Thanks so much for info, I will investigate best possible option in obtaining Teff seeds. Here's wishing you a wonderful day & all the very best with the elections, sounds like it's going to be close. Congrats to you all.
Hello, again, Nick! You are very welcome. Also, you can find an excellent video for making sourdough starter at www.breadtopia.com. You will need the starter for making my quick injera. I will eventually post a video on making the longer, fermented batter when I get some free time. Best of luck to you and thanks for your best wishes for the election. I'm chewing my nails over this one, hoping by this time tomorrow we will have elected our first woman president!
Thanks everyone for the science lessons! I am still loving this recipe... and I still can't wait for your cookbook, Danielle? How is it coming along? And how has your work to develop teff-only injera been going?
Hi, Moon Elixir! Sorry to say, I have put my Ethiopian book on hold. I'm finding I'm enjoying making cooking videos more. I will have several Ethiopian recipe posted very soon, as well as from other cultures. You can sign up for my newest recipes at www.timeforchangekitchen.com. I just posted a fantastic burger bun recipe, Avocado Brioche. My teff-only injera is still a work in progress. Stay tuned! PS - My Ethiopian wine, T'ej, is in queue for a video!
Nice, I look forward to the tej video!
I recently had a bad fall so I'm laid up for about a month. I was knocked out cold and injured my back. I'm on the mend, but it will be a few weeks before I'm in the kitchen. Soon, though!
Making injera using western cooking implements has frustrated me to no end, but this has reinspired me to try again using your methodology and thankfully avoiding an expensive mitad or a lefse pan.
Thank you for your comment. I also have a mitad for making larger injera. I only use it when I'm having a party, but I also use a regular non-stick pan even when serving a lot of people. I guess it depends on my mood, lol. Happy cooking! Danielle
Danielle how can I make the starter dough without buying it?
Absolutely lovely looking injera. it's a shame I have searched all through youtube trying to find an injera tutorial from Ethiopians and I could not find one in English
I have been planning to do a sourdough starter video but I haven't had time. I'll try to do one next week. I have three different methods. One of them I learned from an excellent bread baking website called Breadtopia. I have a quicker method I will show you soon. I'll be back in my kitchen next week and will attempt to put together a video for you. If you are in a hurry, you can learn how Eric makes starter here: breadtopia.com/sourdough-starter-videos/ Good luck!
Veggin Out And About Thank you
My pleasure.
True
Wow! Thank you so much for this method!
You're welcome!
I'm not Ethiopian or Eritrean but I absolutely love the cuisine and frequently make Zigni. I've been looking for an Injera recipe on TH-cam for years that I could rely on and I think you hit the nail right on the head with this one. It looks absolutely perfect and I'll be sure to try this as soon as I can find Teff Flour. I've looked pretty much everywhere in my state for years and can't find it anywhere, and online is so expensive for so little. Thank you so much for this video! You have my sub.
Usually you can find teff at Whole Foods or at Earthfare. It's becoming more common. I don't know where you live but if you are near Atlanta, Georgia or Alexandria, VA, there are lots of Ethiopian markets there. You can also order it at Brundo.com. I'm not Ethiopian either. That's why I created a recipe for Americans who do not eat injera every day. As long as you keep your starter alive, you can make it anytime you like. Good luck! Danielle
Thank you for your reply, Danielle! I can tell you're not Ethiopian lol and I can tell you love the cuisine as well. I'm checking out the website you suggested as we speak. Have you tried their berbere powder? From personal experience, it's usually not that good if you buy it, which is why I make my own. I'd love to experiment on different flavors though and I trust your opinion!
Update: I just looked on their website and they don't carry Teff flour. Fortunately, I found it at a local health store earlier today. I looked for it at Whole Foods but they didn't have it.
Hi, Soulo.
Ha, ha! Of course you can see I'm not Ethiopian, lol! Sorry, I thought Brundos carried teff.
I have to say, Brundo's is my least favorite source for Berbere. I think it is more bitter than most brands. I usually get teff from a market in Alexandria, VA that doesn't do mail order. It is called Kare Baltema International Market on Picket Street. The owner, Samuel, has taught me so much about Ethiopian spices. They carry huge bags of teff which I usually buy 25 pounds at a time. I like Brundo's bulk spices though.
I use another on-line source that carries teff at a reasonable price. I don't know what they'll charge for shipping. www.ethiopianspices.com/html/products.asp?ItemID=1002. I like their berbere a little better than Brundos. I looked on Amazon and their prices for teff are ridiculous.
I'd love to have your Berbere recipe. I've enjoyed making my own but it tastes a little different from the blends I've purchased. It's good though. I find the blends have too much salt, especially mitmita, which I LOVE! I'd love to make a salt free version.
Let me know how your injera turns out. I think you'd be a fun person to cook with. Happy Cooking! Danielle
Hello again! And sorry for the long delay. I've been experimenting with a lot of different things since we've last spoke but I didn't tell you my berbere recipe so I apologize for that.
This is my personal preference but I don't like my berbere to have too much of a sweet flavor, and this tastes a lot like my Eritrean friend's recipe (but not 100%).
-2 Tsp Coriander seeds
-1 Tsp Cumin seeds
-1/2 Tsp Fenugreek seeds
1 Tsp Black Peppercorns
Toast these until brown but not burnt
Grind in a spice mill or mortar and pestle
Add to a spice jar or bowl
-Cayenne Powder or ground Chilies to your taste (spiciness)
-3 Tbsp Paprika
-1/2 Tsp Ginger
-1 Tsp Turmeric
Add to other spices and mix well
Also, I tried your Sour Dough Starter and it didn't work out well. I tried to make it sour for at least 2 months but I just couldn't. I did do a lot of research and now I can make a great starter. I'd love to share it with you if you wanted to know about it. I can also make a gluten-free starter. Please let me know!
I think it'd be fun cooking with you as well. Hope to keep in touch.
Thanks!
Hi, Soulo, This looks like a great recipe. I have a similar one but it includes the sweet flavors of cinnamon and cloves. To each his own! I'm sorry my sourdough recipe didn't work out for you. I can't imagine what went wrong. Mine is still going strong and is quite sour. Thank you for reminding me of it; I have to feed it today. I'll be interested in seeing how you make your starter, though I'm pretty happy with mine. I don't generally concern myself with gluten-free recipes. There are so many people making them and I don't have gluten issues. I'll leave the gluten-free recipe development to others.
good job daniella instant injera thank you for your sharing.
Thank you, Aster A! I appreciate your kind comment. Danielle
Thank you for sharing. It looks perfect.
Thank you for your comment, Jordi! Danielle
Thank you my sister. I will check them out.
We plant-eaters have to stick together, lol! :-)
amazing, wonderfully done.
Thanks!
Looks good will try, I love that it’s quick
Thanks, BethelS. I hope you enjoy making it. Danielle
I’m gonna try this in a couple of days. I will let you know how it goes
Great! Look forward to your insights! Danielle
Hi Danielle! First of all, I LOVE your recipe, it makes the best injera EVER! I want to give you a helpful tip around the issue of weighing measurements. One reason the metric system is so awesome is because it is interchangeable in a way that imperial is not. For example, one milliliter of liquid has one gram of mass, and weighs one gram in almost all situations, including for recipes. Pretty much any cooking ingredient will work this way, and definitely those in your recipe. So, if people don't have a cooking scale, they could use a Pyrex measuring cup (these almost always have both metric and imperial) and check to be sure their sourdough starter is exactly 250 mL. and that they are using 945 mL of water.
Thank you, Moon Elixir, (what a cool name) so much for your kind comments. I'm very pleased you like my injera recipe. It certainly took a long time to perfect, so it is great to see it works for you. I appreciate your comment about measurements. My concern is that often the volume of the sourdough starter can double without affecting the weight. That's why I think weight is important in this recipe.
That is good to know about the volume of the sourdough starter! I will keep an eye on it as I work with it through multiple seasons. So far though - your recipe is my tried and true! I am so grateful!
Thank you again! Yes, that's important. A good starter can double in size in less than an hour. Weight can also be an issue with dried ingredients. Depending on how densely flour is packed into a measuring cup, the weight can vary significantly. It's not always possible to be consistent when measuring with a cup, which is why I think it is always better to weigh the ingredients if you can.
This is my go-to recipe for when I don't want to wait for days to make a good injera. I have some other recipes that have slightly more complex flavors due to longer fermenting times. I also will have a couple of gluten-free recipes in my upcoming book, "Time For Change: Ethiopian."
I look forward to your book! Will order as soon as it is available!
Wow, thanks! That's great!!
Thanks you did good job you are right it's very difficult to make only Teff enjera here in USA maybe the weather or water??? But, you can also make it with Barly instead of all perpuse? Try that make it little bit healthier but thanks I am going to try it . God bless Love
Thanks for your comment, you make a good point. Since making this video, I've learned from an Ethiopian chef that you can replace the white flour with 100% whole white wheat flour, or 100% whole wheat pastry flour. It will still give you a light, pillowy texture but will be 100% whole grain.
this is the best injera with easy recipe. thanks to share this video.
You are very welcome. I hope it works well for you. Let me know how it turns out. Good luck!!
Awesome...... thanks for sharing ❤️💖💖💖💖❤️🥰
My pleasure 😊
amazing and inceridable Thank you
Thank you so much, Aynalem.
God first.
a few questions
1 do you have to use that particular blender? can you possibly hand mix it somehow
2 if you use your quick yeast method how sour would it be
3 what if you added lemon juice
Thank you for your questions. I'll answer them in the order asked. 1. If you use a standard blender, the mixture is likely to be frothier than you want. You may certainly use a hand mixer at the slower speeds. 2. The methods are identically sour. Neither one of them produce really sour injera. 3. I've never tried lemon juice so, I don't know. Try it and see what happens. It's all about experimentation. Good luck! Danielle
Hello. I noticed you that you that you started only took an hour to ferment and activate. what starter recipe did you use that only takes an hour? I am amazed. You were able to make Injera after only an hour the started sat out? About what temperature was your house? That probably matters too I'm sure.
Hi, NyaQ,
Thank you for your question. It may appear that the starter only took an hour but it actually takes several days to make. I had taken that pre-made starter out of my refrigerator and it had just been sitting on the counter for an hour. It isn't necessary to let it sit out; that is just what I happened to do the day I was making the injera. You can take it directly from the fridge and use it right away.
It takes several days to make an initial batch of starter. There is no getting around that. Afterwards, you can leave it in your refrigerator and use it as needed, feeding it every couple of weeks to keep it alive. I always keep starter in my fridge for baking various types of sourdough breads, pancakes, and injera. I will be completing my starter video today and my husband will edit it and post it sometime this weekend. I also have a quick method that I will show you, but still it takes a couple of days to complete. Good things come to those who wait!
Question "Cook on high heat for 15 seconds or until holes form on the top of the pancakes and the batter begins to firm. Cover and continue cooking" What do you Lower the heat to? Or do you keep heating it on high?
Hi, Joy, Great question!! This is really subject to the temperatures of your stove or hot plate. My "high" may be your medium-high. So with this in mind, I lower the heat to medium on my stove. This is something you will have to experiment with. Your injera should not brown at whatever temperature you use. It should remain flexible and should slightly peel away from the edges of your skillet. I hope this answers your question. Good luck!! Danielle
Hi, Joy! I received your question about the Miser Wat recipe, but I can't find it on TH-cam. So, I'll answer it here. The chef didn't provide me with the exact measurement of the lentils, but I believe it was about two cups. I hope this helps! Danielle
Thank you for sharing. You are smart
So nice of you. Thank you for watching! Danielle
Wow. Very nice Enjera
Thank you, Membi!
Thanks for sharing and would like to know why you add cornstarch. Your injera looks good
I use 1 tablespoon cornstarch, Misrak. Thanks for your comment! Happy Cooking! Danielle
@@TimeForChangeKitchenwhat is the reason?
I actually discovered this by accident. I thought I was using baking powder and had mistakenly added cornstarch to the batter. Rather than throw the leet out, I just added the baking powder and continued to see what would happen. The result was fantastic! It made the injera much more pillowy and light. Now that was a happy accident and I've been adding it ever since.
@@TimeForChangeKitchen Thanks for your quick response. I'll try it and see what you mean.
You're welcome, and good luck!
Thanks Danielle. I can't wait to make this . Although is there a way we can make it without all purpose flour. I don't use white flour. Can any other flour be used like Raagi , barley or rice flour etc??
Thank you for your excellent question, Lovee Argwal. I actually no longer use white flour myself, except in the starter. You can replace the white flour with whole white wheat flour, which is a whole grain that is made from white wheat groats, softer and more pliable than hard winter wheat. It is also called whole wheat pastry flour. I haven't gotten around to replacing my starter with whole wheat pastry flour but I have every intention of doing so in the near future. Happy cooking! Danielle
This looks great. I would love to try it. Can you tell me how you store it and how long it will stay good for? I can't imagine using the entire recipe in one meal but I wouldn't want to try to reduce the quantity of the recipe because I never have good luck doing that.
Hi, Angelo! Thanks for the excellent question. First, you can easily halve this recipe with no problems. This is what I usually do, simply halve all the ingredients and proceed as described. Secondly, You can roll the excess in cigar shapes in plastic wrap and keep in in your fridge overnight or fold them into quarters and keep in the freezer until ready to use. It will last for only a day or two in the fridge. It's best to thaw them overnight and then zap in your microwave for 15 seconds. However, having said that, it is best to make the quantity you'll use in a single meal. Injera is never as good the second day. Another option is to cut them into chip-size pieces and dry them in a dehydrator or in a warm oven. They make excellent chips! I usually sprinkle them with berbere or mitmita spice blends before drying. Good luck, I hope this helps. Danielle
Thank you. Yes, that's very helpful!
Good! Let me know how it turns out. :-)
Thank you 4 the recipe👍🏽
My pleasure 😊
God bless you for sharing your knowledge with us:)
Thank you, Halima. That is so kind of you to say. Danielle
halima diallo 🇪🇹♥️🇪🇹
Amazing! Done perfectly…
Thank you so much!
first of all thanknk you for showing is easy way to make "Injera" .I tried this recipe and I will say this is one of the easiest and fastest way to make Injera but the test is different from the traditional Injera .
Thank you for your comments, Emerald74! You are right that the method is quite different from the traditional method of making injera but it does provide a great result. I'm so happy you found it easy to make. Happy cooking! Danielle
Wow that is wonderful , could you explain me the ingredients again or you can write them down please?
Hi, Yordanos! Thank your for your kind comments. You can find the entire printable recipe on my blog, TimeForChangeKitchen.com www.timeforchangekitchen.com/danielles-foolproof-quick-injera/ Happy Cooking! Danielle
Impressive 😮great job
Thanks! Danielle
Also, I see Almost everyone question was about the starter you used. Did you ever get the chance to do that video?
I am afraid I haven't gotten to the video yet. I learned how to make starter from a great bread making site, www. breadtopia.com. I'm going to do a quicker version soon (hopefully) but until then, this is a great video on making a full-flavored starter. breadtopia.com/sourdough-starter-videos/
Here it is! th-cam.com/channels/ISpVRDrNg1AMfKOECh9peA.html
Hi Danielle, What a wonderful demonstration of Injera recipe. Very innovative and culturally appropriate. I am a researcher about Ethiopian cuisine. I wonder if I can get your contact to discuss more about injera. Cheers
Thank you for your kind words, Legend Adigrat! I don't know how much I can help you, but I will be happy to talk to you about Ethiopian food. You can contact me at danielle@vegginoutandabout.com.
Hi Danielle..I like the way you make injera in 30 minutes. Can you show us how to make gulten free injera
Thank you for your question, Ermias. Unfortunately, I don't have any experience working with gluten-free grains. Teff, of course, is gluten-free, so you can try substituting a gluten-free flour for the white flour, like sorghum flour. Good luck! Danielle
for the ingredients does it have to be organic cornstarch, can it just be regular cornstarch, I have rumford cornstarch non-GMO can I use that?
I prefer organic cornstarch, but the Rumford Non-GMO is a good second choice. Sure, you can use that. Good Luck! Danielle
Hello, I am considering following your recipe how many injera's did you make with the measurements you used?
It makes 10 to 12 injera, depending on how thick they are.
that you for taking the time to make this video. Love it! Do you have any suggestions on using yeast instead of a starter? I was thinking of fermenting the teff for a few days and then adding a little yeast on the final day.
Thank you for your comments and your question, Benjamin. I haven't tried making it with just yeast. The reason I use sourdough starter is to give it the sour flavor of traditional injera. Yeast alone won't do that. Even with sourdough starter, it is not as sour as traditional injera, but it's a great facsimile. Danielle
Can't wait to try it.
Hope you enjoy! Happy Cooking!! Danielle
Thank you for sharing. It's owesom!.
What 's a srarter? please let me know?
I see you found it. Thanks for your comments, Rosette! Good luck making the starter and the injera.
Thank you Danielle for the amazing injera,I wanted to know that why did you use baking powder and corn starch
Does that help for the injera eyes ? I use 100%teff my injera doesn’t have eyes like yours any suggestions
Thank you
Hi, Seb Paa! Adding the baking powder definitely helps to form eyes. The cornstarch helps to give the injera that wonderful pillowy texture. I've not had much luck with 100% teff injera, so I really can't advise you on that. I hope this helps, Danielle
Thanks for your video. I would love to make this. A friend of mine gave a bag of teff flour about a year ago. Is it still safe to use it for injera. How can I tell it is bad? Thanks!
I don't know specifically how long teff lasts but I can tell you I bought some once that was very rancid and was unusable. It smells very funky when it has gone bad. It is best to keep it in the refrigerator or, better, in your freezer when you are not using it. Sorry I can't be more helpful.
Danielle, It has non of the characteristic you mentioned. I am going to put the bag in the freezer. Thanks for your advice.
You're welcome, Teresa. Good luck!
Hi Danielle! Another injera lover here with a questiong - Do you have any idea about what's the best way to defrost injera? I like to make big batches and keep injera in the freezer, but it seems every time I defrost it the injera starts cracking. I do not own a microwave oven so I would love to know how to defrost injera successfully in the oven :) Thank you
Hi, Anni, Thank you for your excellent question. Unfortunately, my answer is, I don't know. If I freeze injera, I thaw it in my microwave. I don't really care for reheated injera and my method of preparing it is so easy, I just always make it fresh. Any excess, I cut into rectangles and dry in my dehydrator to make injera chips out of them. I store these in gallon freezer bags on my countertop. These stay crisp for days, if not weeks, and are handy for eating reheated Ethiopian food if you are in a hurry or for eating other kinds of food, like Mediterranean hummus. Sorry, I wish I could be more helpful. You might try just laying them out on your countertop and letting them defrost naturally. Carefully unfold them and heat them on a low temperature in your oven or even on a non-stick pan on your stovetop to remove excess moisture. Let me know how it works out for you. Good luck! Danielle
Hello Anni, some of my friends told me that they leave the frozen injera out over night and then reheat it in the oven. I haven't tried it myself though.
You could probably leave it in your fridge overnight as well. Thanks Chaka for your comment.
Thanks for sharing! I can't wait to try! I LOVE Ethiopian cuisine and ordered my Teff flour from Amazon and it will be here this week. I'm so excited to learn to make injera. Can you tell me about the sourdough starter? I've never heard of it. Where do you buy it?
Thank you for your lovely comments, Shannon. Sourdough starter is a fermented batter that is handy to have on hand for all sorts of things: sourdough bread, pancakes, and most especially injera. There are lots of sources where you can find it online, but it is easy to make yourself. It just takes patience and three days of proofing until it is ready. Feed it once or twice a month and you can keep it alive and healthy in your fridge for years. I have a recipe for it here: th-cam.com/users/edit?o=U&video_id=-X39mXK9g_I Enjoy! Danielle
You are so correct about not being able to make 100% teff in the US as they make it in Ethiopia.
Thanks!
Thank you so much for the lovely video! :) Can you please give the recipe for the sourdough starter? Thank you so much.
Here it is! www.timeforchangekitchen.com/two-methods-of-making-sourdough-starter-wild-yeast-method-and-quick-method/
Veggin Out And About thank you so much. Stay safe :)
You're welcome, and you stay safe too!! We're all in this together! Danielle
Thank you for sharing your recipe! Your injera looks amazing. Just to inform you, you can make Teff injera in the United States.
I've been making 100% Teff injera.
I'd love to see pictures of your injera. I haven't had much luck with 100% teff. They turn out cracked and rubbery.
I sent a couple of pictures
Where did you send them? I haven't received any picts from you, darn!
Can you please share the recipe for the 1 cup of sourdough starter with those of us who do not bake.
It is a bit of a process and takes several days. You can either buy starter, breadtopia.com/store/sourdough-starter-live/, or find it on-line for free, carlsfriends.net, or you can make it yourself. Breadtopia has an excellent tutorial on making sourdough starter. I do it a little differently and have had great success. I hope to be making a video on it soon, but until then Breadtopia is a great resource for all things bread. That is how I began.
I would also be grateful if you did a video on how to make the starter. Thanks for the video and links.
I will attempt to do a sourdough starter for you next week. It takes several days to complete so it will be possibly two weeks before I can post the video. I'll do my best to get it to you quickly.
I would suggest asking for starter in your neighborhood bakery. They almost always have quite a bit left over, it will be fresh and active, and for just 1 cup they may even give it to you for free.
I finally got around to posting a sourdough starter recipe. I hope you enjoy it!
th-cam.com/channels/ISpVRDrNg1AMfKOECh9peA.html
awesome job!
Thanks!
Oh thank you for this. I tried to make Injera before and failed. I may try it this way and see how it goes. As you said in your video I tried to make it with only teff.
You're so welcome, MsSSnow! If you don't already have a good sourdough starter, you'll need to make that first. th-cam.com/video/-X39mXK9g_I/w-d-xo.html It takes about 3 days but once you've made it, you can keep it alive in your fridge for many years as long as you remember to feed it every couple of weeks.
Also, I've just learned that you can replace the all-purpose flour with 100% white wheat flour (aka whole wheat pastry flour) and achieve a similar result that is comprised of more whole grain. The only part that isn't is the little bit of sourdough starter you will be using. I am so excited to be making a healthier, whole grain injera! Good luck! Contact me anytime if you have questions. Happy Cooking! Danielle
What inspired me to try and make it was a trip to visit Ethiopia.
How lucky for you! That must have been an interesting trip. A trip to Ethiopia is definitely in my future plans.
Very nice
Thanks, Maria!
Hello dear, can I use the quick sourdough starter for my injera? :)
Yes you can!
Looks great 👍🏽
Thanks!
I'm also italian, I have a huge family 5 Sister And 4 btothers all born in Ethiopia but scattered all around, but every time we reunite we cook ethiopian' receipts. Your injera looks perfect and tasty, try also to add to your ingredients one or two spoons of rice' flour, It will improve taste and concistency. Is your book available on Amazon?
I haven't completed my Ethiopian cookbook. I'll try the rice flour, thanks! Danielle
Danielle, I need HELP! I created very pungent teff starter, after 6 days it smells great. Problem: I used half teff flour, half teff *GRAIN*. How can I use it for this recipe? Shall I run it thru Vitamix before adding to batter to smooth grains?? Thank u.
Yes, mlykost, I believe that's what I would do. Good luck! Danielle
Please can I have the recipe for your njera starter. Thanks
Hi, Leila, This is the link to my starter recipe which I use for sourdough bread and for injera.
studio.th-cam.com/users/video-X39mXK9g_I/comments/inbox?filter=%5B%7B%22name%22%3A%22ENGAGED_STATUS%22%2C%22value%22%3A%22COMMENT_CATEGORY_NOT_ENGAGED%22%7D%5D
Great job
Thanks! :-)
Can I use a sourdough made from teff and water instead if yes how much do I use?
Hi, You can make a sourdough starter from any flour. Use the same amout as the recipe calls for. Happy Cooking! Danielle
What is the name of sourdough starter that you used?
Hi, I make my own sourdough starter from this recipe: th-cam.com/video/-X39mXK9g_I/w-d-xo.html It takes some time to get the starter going but if you continue to feed it, it will last for years. Good luck! Danielle
hi Danielle:) do you think that i can make injera using millet flour instead of teff flour? i heard that they did so in ethiopia , and i was wondering if it would turn the same as yours..
Hi, Halima, I really don't have much experience with millet. You can try it rather cheaply by reducing the size of the recipe by 1/2 or even 1/4. I'll be interested to know how it works out for you. Happy cooking! Danielle
ok Danielle!💖, thank you so much for your reply 💖
You're so welcome, Halima.
Hello Danielle! Thank you very much for this great video! I have followed your steps (using your quick starter and a mixture of teff and maize flour), but failed. The injera had no eyes at all and came out gummy. The starter was active and all looked good first. I also failed before this try many times after following lots of other videos. :( The only idea I have is that the tap water might be responsible. Will tap water ruin the injera?
I have tried now with mineral water and it was the same sticky result without any eyes. :( I am not able to prepare injera and this makes me sad. I have tried so many times already.
Hi, Daniela,
You used maize? Isn't that cornmeal? Have you tried using all-purpose flour along with the teff? Did you have an active sourdough starter? I've never had tap water become a factor in making injera, so I don't think that's the problem. Are you using the baking powder and corn starch? I need more information. I'd love to help. Danielle
@@TimeForChangeKitchen Thank you for replying, Danielle! Yes, it is cornmeal. I have also used baking powder and cornstarch. My sourdough starter (quick version) looked active. I will try again with the mixture of teff and all-purpose flour. Maybe the cornmeal was the problem. Since Ethiopians sometimes use teff and cornmeal for injera, I thought it might be a nice mixture.
I have tried with teff and all-purpose flour, but again, it didn't work: no eyes and sticky like gum. :( Maybe my starter was not good. It is frustrating.
It is also possible that your baking powder is old. It doesn't last indefinitely. I usually replace mine every four to six months. If that doesn't work, try making the slow starter and see if that works better. I know it is time consuming, but it really is the best way to go. Good luck! Danielle
Wowwww lovely
Why, thank you, Genet! I hope you enjoy making it!
Do you have to make a new starter sourdough every time you make injera?
Hi, Abena,
Great question and the answer is absolutely not! Keep the remainder of your starter in a jar with a lid in your refrigerator and feed it with fresh flour every two weeks or so. It will literally keep for years if you take care of it. If I don't use mine for several months, I usually let it die and make a new batch, but if you use it all the time all you have to do is feed it and keep your jars and utensils clean.
@@TimeForChangeKitchen thanks for the reply but I have another question, how can I make my injera more sour?
The only way I know of to get sour injera is to let the leet (batter) age for three or more days. With this short method, it is never going to be as sour as traditional injera. I've heard of people adding a little vinegar, but I seriously doubt it will give.the flavor of authentic Injera. If you try it, let me know! Danielle
Hi Danielle! Where did you learn this method? Also was the tiff you used a whole grain teff or a flour?
Hi, Senushukorina, Thank you for your question. I created this recipe myself. I use teff flour, sourdough starter and all-purpose flour. It is my quick recipe for when you don't want to wait days for leet to ferment. I hope you enjoy it. It's so easy, even my husband can make it. :-)
Veggin Out And About thanks for your quick response! This injera looks perfect! Have you thought about doing a video for the full fermented version? I'd love to see how you make yours. Also I wonder why you used sourdough starter instead of enjera starter made from a reserved batter.
I plan to do a video for my longer version when I have more time. I will have several versions in my upcoming cookbook, "Time For Change: Ethiopian." I use a sourdough starter because, like most Americans, I don't cook injera every day and usually do not maintain an injera starter. Many of us do maintain a sourdough starter though, for baking a variety of breads, and this allows us to have injera any time we want it instead of waiting several days to get an injera batter going. I hope this answers your question.
Danielle: is your book available in the market?
Hi, Turu Negash. Thank you for your question. My book, "Time For Change:Whole Foods For Whole Health!' is available on Amazon.com. My Ethiopian book is not yet completed.
What is the reason for the sticking of the bread on a non-stick pan? Lack of baking soda? Thank u.
Hi Joe, Thank you for your question. The injera shouldn't stick to a non-stick pan. If it does, you may have the heat on too high or too low, or you may be removing the injera too soon. The edges should beglin to curl a little before it is completely done. If you shake the pan, the injera will usually slide around in the pan. If you are using a ceramic non-stick pan, like the white ones you find in discount stores like Walmarts, I have found those tend to stick as well. I don't know any remedy for that except to try another pan. Sorry you are having that problem. Danielle
MY QUESTION CAME BEFORE TRYING TO LET THE DOUGH REST FOR ONE OR EVEN THREE DAYS. I REALLY DID NOT USE YOUR EXACT INSTRUCTIONS. ANYWAY, YOUR ANSWER IS USEFUL. THANK U!
Recipes are just guidelines. I never follow recipes exactly either, lol! Enjoy! Danielle
What does the cornstarch do?
Good question, Shamira. The cornstarch helps to give it that pillowy texture good injera is known for. I discovered it quite by accident. Danielle
Good job.
Thanks!!!