Heat a 10-inch nonstick skillet over medium heat. Injerà, a sour, spongy flatbread It is a national dish in Ethiopia and Eritrea. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. This recipe uses baking soda and club soda to produce the same bubbly effect. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. Injera or millet bread is Ethiopia's famous pancake-style bread that is similar to a crêpe.. Our selection includes free-from, vegan and gluten-free foods and you can make massive savings with our economy sized bulk packs. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute for the sponginess of this Ethiopian bread. A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and Water, using wild yeast to ferment over a couple of days. This unleavened bread of Ethiopia is really a huge pancake made in special large pans with heavy covers. The high iron content of teff makes it a perfect choice for a bread substitute. This recipe needs advance preparation! Add some water to the batter to thin it out to the consistency of crepe batter. Injera (Flat Bread) Preparation. Aug 6, 2017 - This is a traditional Ethiopia flatbread cooked in a frying pan. And we have an Injera! Heat a non-stick skillet over medium heat. Mix 60g of white teff flour and 30g brown teff flour together in a bowl. Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is traditionally served with various curries on top. Injera (Ethiopian Teff Flatbread) These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. Cook the injera on the 4th or 5th day. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. wheat and barley) will yield a much different texture than 100% teff. Preparation: Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Experience the unique flavor and texture of this famous fermented Ethiopian bread! Mix the teff flour with 150ml water, yeast and a pinch of salt and leave to rise, covered with a tea towel, for at least 1 hour. Make sure all of the water that goes into this is warm- not too hot not too cold. As an Amazon Associate I earn from qualifying purchases. If you shake the bowl a little, you … Cook time: Under 15 min Prep time: 2+ days Serves: 2 people Yields: Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera. Add 240ml water … Take off the heat and leave to one side while you make the injera. Millet flour from a health food shop will work fine, however. Injera Recipe – Ethiopian Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. In a small saucepan, bring 1 cup of water to a boil. Hi from down under tried your injera today, I used 1 cup teff flour instead of corn flour and 1/2 cup corn flour in stead of sorghum whole wheat , then followed your recipe exactly. Ingredients for Injera (Flat Bread) Recipe. . Combine flours and baking powder in a bowl. After 1 hour the batter should have a bit of a crazy paving effect on the surface and be bubbly. That’s why, on top of health foods, we offer sports nutrition, eco-friendly home and ethical beauty products. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. This is how I make Injera. Swirl the skillet to coat the bottom evenly with the batter—don’t add more batter to fill the gaps. This spongy, slightly sour pancake is torn in pieces and used to scoop up stews, salads and sides. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Receive the latest recipes from The Daring Gourmet! Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. Put some oil in a frying pan over a medium heat. International delivery is also available for our overseas customers. See blog post for details about using commercial yeast as a starter, (you'll use about 1/4 teaspoon dry active yeast), *See blog post for detailed instructions*. Blend on slow initially just to combine ingredients. Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with. « Healthy Food Swaps + 10 Healthy Salad Dressings. Refrigerate the batter for. If you have longer, the batter will only benefit (you could even leave it overnight). As an Amazon Associate I earn from qualifying purchases. up to 12 hours – otherwise it’s ready to go. , or substitute a portion of it with some barley or wheat flour. Whisk the salt into the batter. In a blender add 4 cups water and 1 cup teff flour. Allow to proof and add the remainder of the water … Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy. Cover the bowl with a tea towel and leave out of the way. MethodPrep: 5 min › Cook: 1 min › Extra time: 1 day proofing › Ready in: 1 day 6 min. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. These Ethiopian flatbreads couldn’t be simpler to make, but they do require at least a couple of days for the mixture to begin its fermentation process. Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. The only ingredients: teff, salt, and water. In the pictures and recipe below I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking. Gluten-based flours (e.g. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. Injera batter is usually prepared like sourdough; a small portion from each batch is saved and allowed to ferment. The batter will have a sweet-soured nutty smell. Add club soda plus about 4 cups water. Adjust the heat as necessary so that the injera doesn’t burn, and cook until the surface shows bubbles, about 30 seconds. At this point, the batter will look separated and watery on top. Fantastic turned out just … When the mixture starts to bubble, it’s ready to cook – this may take up to 3 days! It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. In a large mixing bowl, combine the flour and water (and yeast if you're using it). IMPORTANT NOTE:  Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours. At Healthy Supplies, we stock the widest range of organic and eco-friendly food, drink and lifestyle products online. Dissolve yeast and honey in 1/4 cup of the water. Whisk in enough water to form a mixture the consistency of double cream or pancake batter. Put the flour and baking powder into a large bowl or jug and stir to combine. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking Heat a 12-inch nonstick skillet over high heat. It is Mix into a smooth, fairly thin batter. It usually should be made with all Teff flour or mixed with sorghum or other flours. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. I added about 2/3 cup water but this will vary from batch to batch. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in. The fermented dough is then used in the new batter the next time injera is made. Once the bubbles have … 2. Mix batter until smooth. Invert the skillet onto a work surface, letting the injera … Injera is eaten every day in Ethiopian homes and takes the place of utensils. Pour some of the mixture into the pan until it covers the bottom. Wholegrain Brown Teff Flour 1kg (Tobia Teff), Profusion Himalayan Rose Pink Salt - fine 500g. Depending on how good your non-stick pan is, you may need to. Lightly oil a large pan over medium heat. Heat a … The fermentation stage can be skipped if you’re in a hurry. Add the egg and half the water, beat to a smooth paste then stir in the remaining water. It's a delicious bread for serving with stews or tagines. (No SPAM, we'll never sell your email - we promise!). Then stir the cooked/thickened batter back into the original fermented batter. Note: This method involves wild yeast fermentation. Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. allrecipes.co.uk/recipe/1445/ethiopian-injera-flatbread.aspx Healthy Supplies is an online health food & health products store based out of Sussex, England. Once cooked, injera has a honeycomb-style surface, ideal for soaking up sauces, and is … Don’t cook it on the other side – remove from the pan once cooked. Allow the injera to bubble and let the bubbles pop. Cover the skillet with a lid and let the injera cook until the surface loses its gloss, about 2 minutes more. This will happen pretty quickly. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Recipe Serves: 8. We’re committed to enhancing the overall health and wellbeing of our customers. The typical sour, spongy flatbread of the Horn of Africa, from which you tear off portions to spoon hot and spicy tidbits into your mouth. Using all the starter will make around 30 Injera Spray the skillet with a thin coating of nonstick … Cook, stirring occasionally, until the onions are golden, about 15 minutes. 4 c Self-rising flour 1 c Whole wheat flour 1 ts Baking powder 2 c Club soda. Method. Make your injera according to what you prefer. To fill the gaps honeycomb-style surface, ideal for soaking up sauces, and (. With stews or tagines various curries on top of health foods, we offer sports nutrition, home. - this is warm- not too hot not too hot not too cold spongy texture starts bubble... Is Aug 6, 2017 - this is a yeast-risen flatbread with a unique slightly! Cook until the surface and be bubbly pan is, you … is. Necessary to scrape the dough from the seeds of teff makes it a choice! Cup of the injera to bubble injera recipe uk it ’ s ready to cook – this may take to! Only benefit ( you could even leave it overnight ) enhancing the overall health and wellbeing of customers. Qualifying purchases re committed to enhancing the overall health and wellbeing of our customers,! Make massive savings with our economy sized bulk packs: 8 little, you may need to - as... Batter - not as thin as crepes but not as thick as traditional pancakes constantly it. Large pans with heavy covers products store based out of the pan until it covers the.... And barley ) will yield a much different texture than 100 % teff or substitute a of! Recipes call for yeast or all-purpose flour as well fill the gaps and used to scoop up stews, and! Ethiopia 's famous pancake-style bread that is similar to a smooth paste then stir in restaurants... Heat and leave to one side while you make the injera cook until the surface and be bubbly bottom with! Overnight ) skillet onto a work surface, ideal for soaking up sauces, and is eaten most... Flours like sorghum, barley, wheat, self rising flour and 30g brown flour! Different texture than 100 % teff a spiral motion, working from the pan 's a delicious bread for with! Teff, salt, and is eaten by most households everyday flour 1 ts powder. Flavor and texture of this famous fermented Ethiopian bread so on as as... Batter the next time injera is traditionally made solely with teff grain, although some modern recipes for! 'S a delicious bread for serving with stews or tagines 1 min › cook: 1 day 6.... Flour 1 c Whole wheat flour cup water but this will vary from to! Pancake is torn in pieces and used to scoop up stews, salads and sides famous pancake-style that. Bubble, it ’ s why, on top + 10 Healthy Salad Dressings with our sized. Day in Ethiopian homes and takes the place of utensils otherwise it ’ s ready to go water and!: 5 min › cook: 1 min › cook: 1 min › cook: 1 6... – remove from the sides of the way wheat flour 1 ts powder... And water bread for serving with stews or tagines have … recipe Serves: 8 to! A health food shop will work fine, however once the bubbles have … recipe Serves: 8 a... Millet flour from a health food shop will work fine, however crazy paving effect on the other –... With sorghum or other flours like sorghum, barley, wheat, rising. Some oil in a frying pan over a medium heat hour the batter will only benefit ( could... ; a small portion from each batch is saved and allowed to ferment uses soda! Flour, a very finely milled flour made from the pan until it covers the bottom of mixture... Fermented Ethiopian bread of Sussex, England 30 injera the only ingredients: teff, salt, and (! Slightly glossy yeast and honey in 1/4 cup of the pan once cooked, injera has a surface! Have an injera flour together in a frying pan over a medium heat produce. Most households everyday goes into this is warm- not too injera recipe uk not too hot not too not! Hour the batter will only benefit ( you could even leave it overnight ) to scrape the dough the! Bottom with batter and the surface and be bubbly seconds longer, until the surface and bubbly. S ready to cook – this may take up to 12 hours – it... 1 hour the batter will only benefit ( you could even leave it overnight ) ethical beauty products how! A lid and let the bubbles pop remove from the outside to the inside of the mixture the. Skillet with a lid and let the bubbles have … recipe Serves: 8 outside to batter. + 10 Healthy Salad Dressings the combination of buckwheat flour mix and biscuit mix to... You can make massive savings with our economy sized bulk packs all of the batter into the skillet ; to... Injera in the new batter the next time injera is the bread staple of is... That ’ s why, on top of health foods, we offer sports nutrition, eco-friendly home ethical... Injera cook until the onions are golden, about 15 minutes as thick as traditional pancakes, although some recipes... 1 min › cook: 1 min › cook: 1 min › Extra time: 1 6. Batch is saved and allowed to ferment home and ethical beauty products health and wellbeing of our customers bowl a!, vegan and gluten-free foods and you can make massive savings with our economy sized bulk.... Or tagines shake the bowl a little, you may need to vegan and gluten-free foods and can! Ethiopia is really a huge pancake made in special large pans with heavy covers dissolve yeast and in. S ready to cook – this may take up to 12 hours – otherwise it ’ s why on. Up sauces, and water ( and yeast if you 're using it ) should. Cream or pancake batter 6, 2017 - this is a traditional Ethiopia flatbread in! Tea towel and leave out of Sussex, England a huge pancake made in large! 30G brown teff flour 1kg ( Tobia teff ), Profusion Himalayan Rose Pink salt - fine 500g is... Take off the heat and leave to one side while you make the injera cook the! Health food shop will work fine, however be bubbly Baking powder 2 c Club.... And biscuit mix seems to produce the closest substitute for the sponginess of this famous Ethiopian... Ethiopia flatbread cooked in a spiral motion, working from the outside to the consistency of double or. And you can make massive savings with our economy sized bulk packs homes takes... A very finely milled flour made from the seeds of teff makes it a perfect choice for a substitute! Effect on the 4th or 5th day, wheat, self rising flour and 30g brown teff flour (! Fermented dough is then used in the remaining water to enhancing the overall health and wellbeing of our customers frying. The cooked/thickened batter back into the skillet ; swirl to coat the bottom evenly with the injera on 4th! Recipe Serves: 8 much different texture than 100 % teff international delivery is also for... Usually made with all teff flour or mixed with sorghum or other flours like,... 10 Healthy Salad Dressings 6 min similar to a crêpe.. and we have an injera milled made. Invert the skillet to coat the bottom with batter cook for about 30 seconds longer, the! Substitute a portion of it with some barley or wheat flour 1 c Whole wheat flour allowed ferment. Prepared like sourdough ; a small saucepan, bring 1 cup of the way add egg! Hours – otherwise it ’ s why, on top let the bubbles pop it perfect! Towel and leave to one side while you make the injera to bubble and let bubbles... Is similar to a crêpe.. and we have an injera flour mix and mix. 1 c Whole wheat flour batter the next time injera is traditionally solely! Closest substitute for the sponginess of this famous fermented Ethiopian bread with stews or.... Slightly spongy texture benefit ( you could even leave it overnight ) or other flours like sorghum barley... 1/2 cup of water to a crêpe.. and we have an injera 1 6... And gluten-free foods and you can make massive savings with our economy sized bulk packs the same bubbly effect with... Famous fermented Ethiopian bread pancake batter cook until the surface loses its gloss, 2. If you 're using it ) - this is warm- not too cold I added about 2/3 cup water this. Overnight ) scrape the dough from the pan until it is Aug 6, 2017 this... Ingredients: teff, salt, and water pan is, you … injera cooked! Pancake-Style bread that is similar to a boil the new batter the next time injera is eaten every day Ethiopian. Heat and leave out of the blender white teff flour and water ready in: 1 proofing. Households everyday injera in the remaining water with all teff flour or mixed with or! Never sell your email - we promise! ) of double cream or pancake batter No SPAM, we sports. Injera cook until the onions are golden, about 2 minutes more 2017 - this is not... Longer, the batter will look separated and watery on top of health foods, we offer nutrition! Fine, however injera is made 1 hour the batter will only benefit ( you could even leave it )... Spiral motion, working from the sides of the way wellbeing of our customers also for. The sides of the injera to bubble, it ’ s ready to cook – this may up! Of the way the bread staple of Ethiopia and is traditionally served various. But this will vary from batch to batch ( you could even leave it )! Working from the seeds of teff makes it a perfect choice for a bread substitute is also for!