Authentic Injera Aka Ethiopian Flat Bread Recipes

Steps:

• Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
• Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
• Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
• Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
• Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

Steps:

• Mix everything together to form a batter.
• Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
• It can sit as long as 3-6 hours.
• When ready, stir batter if liquid has settled on bottom.
• Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
• Batter will be quite thin.
• Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat.
• Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
• Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
• Batter should be no thicker than 1/8-inch.
• Do not turn over.
• Injera does not easily stick or burn.
• It is cooked through when bubbles appear all over the top.
• Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
• Finished injera will be thicker than a crepe, but thinner than a pancake.

Steps:

• Mix all ingredients in a large bowl.
• Cover and let set an hour or longer until batter rises and becomes stretchy.
• The batter can sit for as long as 3-6 hours if you need it to.
• When you are ready, stir batter if liquid has settled on the bottom.
• In blender, whip 2 c.
• of batter at a time, thinning it with 1/2-3/4 c.
• water.
• Batter will be quite thin.
• Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
• Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
• Batter should be no thicker than 1/8 inch.
• Do NOT turn.
• Injera is cooked through when bubbles appear all over the top.
• Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
• (VERY important to rest on towel before stacking!) For those not familiar with Injera, serve it as the"utensil" when serving thick stews.
• Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your"utensil" each time.

Steps:

• Stir together the whole wheat flour, all-purpose flour, brown sugar, salt, baking powder and baking soda.
• Combine the eggs, buttermilk, and the 1 tbsp cooking oil; add all at once to the flour mixture, stirring until smooth.
• Pour 2 tbsp of the batter into a hot, lightly greased 6 inch heavy skillet over medium heat; lift and quickly rotate the pan so that the batter covers the bottom of the skillet. Return the skillet to medium heat. Cook about 1 minute or till light brown on the bottom.
• Invert the bread onto paper toweling. (If necessary, loosen the bread with a small spatula.).
• Repeat with the remaining batter. Roll up jelly-roll style and serve warm.

Steps:

• Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
• Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
• Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
• The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
• The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
• Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
• Depending on the size of skillet, you will get 20 to 30 injeras.
• If less sour taste preferred, bake it the second day.
• You may find teff flour in health store.

Steps:

• Combine flours and yeast in a glass or ceramic bowl.
• Add warm water and mix until smooth.
• Let mixture sit for 3 full days at room temperature, stirring once a day.
• The mixture will bubble and rise.
• Add the baking soda and salt and let batter sit for 10-15 minutes .
• Preheat a 9" skillet to the point where water will bounce off it.
• Pour about 1/3 of the batter onto the skillet quickly and make sure you've evenly coated the pan.
• Only cook the injera on one side, and it should not brown.
• It's done when the moisture has evaporated and"eyes" appear on the surface.
• Serve with Ethiopian stews.