Injera Recipe: The Famous Ethiopian Flatbread

Cesar Chien October 22, 2022 injera , recipe , Recipes Comment

ethiopian injera flat bread from thestayathomechef.com

Introduction

Injera is a staple food in Ethiopia and Eritrea, and it's also becoming popular in other parts of the world. It's a type of flatbread that's made from teff flour, a tiny and nutrient-rich grain that's indigenous to Ethiopia. Injera is typically used as a utensil to scoop up stews, sauces, and other dishes.

Ingredients

To make injera, you'll need the following ingredients: - 1 cup teff flour - 2 cups water - 1/2 tsp active dry yeast - 1/2 tsp salt - Vegetable oil for cooking

Instructions

Here's how to make injera: 1. In a large mixing bowl, combine the teff flour, water, yeast, and salt. Stir until well combined. 2. Cover the bowl with a clean towel and let the batter sit at room temperature for at least 12 hours, or up to 24 hours. This allows the batter to ferment and develop a slightly sour flavor. 3. When you're ready to cook the injera, heat a non-stick skillet over medium-high heat. 4. Lightly oil the skillet with vegetable oil. 5. Pour about 1/4 cup of the batter onto the skillet and swirl it around to spread it evenly. 6. Cover the skillet with a lid and let the injera cook for 1-2 minutes, or until the surface is covered with small bubbles and the edges start to curl up. 7. Remove the injera from the skillet and repeat with the remaining batter.

Nutrition

Injera is a nutritious and gluten-free flatbread. Here's the approximate nutrition information per serving (1 injera): - Calories: 70 - Fat: 1g - Carbohydrates: 14g - Fiber: 2g - Protein: 2g Injera is also a good source of iron, calcium, and other vitamins and minerals.

Tips

- Teff flour can be hard to find in some areas, but it's available at many health food stores and online retailers. - Make sure to let the batter ferment for at least 12 hours, or up to 24 hours, to get the best flavor. - You can adjust the thickness of the injera by adding more or less water to the batter. - Injera is best served fresh, but you can store it in an airtight container in the refrigerator for a few days. - Injera can also be frozen for later use. To reheat, wrap the injera in a damp paper towel and microwave for a few seconds.

Variations

Injera can be made with other types of flour, such as wheat, barley, or sorghum, but teff flour is the most traditional and authentic option. You can also add spices or herbs to the batter for extra flavor, such as cumin, coriander, or parsley. Injera can be served with a variety of dishes, such as Doro Wat (spicy chicken stew), Misir Wat (spicy lentil stew), or Tibs (spicy beef or lamb sauté).