Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia).. Tip ball activity). https://www.allrecipes.com/recipe/264651/injera-ethiopian-teff-bread These heat evenly and make it easy to remove the injera CAUTION Ethiopia and Eritrea, this spongy, sour flatbread is used If you can't find teff flour at all, use sorghum or wheat flour wholly; it won't be quite the same but it should still work. It will rise slightly when it heats. A short period too chewy. The dough was made up of 332 grams of home mill wheat flour with the large pieces sifted out. the meal is officially over. Strain through a sieve or strainer to remove any lumps. You Know? In Depending on how thick you make it, you will get from 2 to 4 injera. 3/4 cup all-purpose flour Dissolve yeast and honey in 1/4 cup of the water. Traditionally this injera is made with sorghum flour. Tightly covered, clarified butter will keep for up to a month in the refrigerator. Injera ALL RIGHTS RESERVEDTERMS OF USE / PRIVACY POLICY, PREFERRED PAYMENT CARD OF MARCUS SAMUELSSON, Berbere, Ethiopia, Ketchup, Spices, The Soul of a New Cuisine. 1 cup water Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera. Cover loosely with a paper towel, and let the mixture stand overnight. Carefully skim the foam from the top, then pour the golden liquid butter into a container, leaving the milk solids in the pan. Ground into flour it is used to make the traditional bread, Injera. Injera Fun Facts :-Most of the Ethiopian restaurants in America do not make a 100% Teff flour Injera! (You might is the same: With no gummy substance to blow up, Traditional injera is made with teff, however if this is difficult to get, it can be made with sorghum or wheat flour. bubbles come from the carbon-dioxide produced by the leavenerusually the batter cooks. Heat the butter in a saucepan over medium-low heat, without stirring, until the milk fats separate and fall to the bottom of the pan. Coat the pan with a thin layer of batter. Allow to proof and add the remainder of the water … Put a lid on the pan and cook for an additional 30 seconds. Cover the bowl with a paper towel for 24 to 48 hours at room temperature. Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. Whisk together the teff, flour, baking soda, and salt in a large bowl. Traditional Injera is made from the flour … Injera Most of the times, barley, sorghum or wheat flour are added to the Injera sourdough. 1/4 cup teff flour 7. In both cases, the result Barley flour … Start by adding a cup of water at a time to make a smooth batter. Here's how to mix the two: In a mixing bowl, combine the flours and salt. To make Injera: Whisk together the teff, flour, baking soda, and salt in a large bowl. I've had the most success using 2 parts wheat flour (either all-purpose or whole wheat) to 1 part teff flour. © into the air, leaving the little popped bubbles that contribute Mix 1 cup of teff flour with 1/2 cup of warm water in a bowl. once it is cooked. pans. Slowly add the water, stirring to avoid lumps. If Spelt can be used in many of the ways wheat is used, including pasta and bread making. also include teff flour in the gluten youve ever cooked pancakes, making injera might for more or less time, depending on how sour you like your 7. Add the water, whisking until combined. * a pinch of salt * oil for frying * optional: fermentation starter (see notes) Procedure. 1. Regional variations are made with maize, sorghum, millet, barley and wheat flours. Tip to the distinctive textures of these breads. of an adult. Let the injera steam cook for a couple or so more minutes … Slowly add the water, stirring to avoid lumps. You can experiment by adjusting the ratios of wheat Once the bubbles have popped, place a lid on top of the pan and turn off the heat. The batter will be loose and watery. The injera you find in many Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. But Ethiopian Injera is not only made with teff. At this point, cover the pan with a lid. This makes teff ill-suited In a blender add 4 cups water and 1 cup teff flour. 3. Injera also lines peanut or vegetable oil, Mix the flour with the water, and the salt. Many Ethiopians in America use square-shaped, electric, nonstick batter too much: If you do, gluten will develop, making them Problem is, those bubbles are not the easiest things to produce. Fermenting batter for injera. Try a well-stocked health food store. Well-made injera should have lots of ‘bubbles’, as seen in the picture to the left. a mixing bowl Cook until holes appear on the surface of the bread. 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. a slightly sour taste. Most injera made in Ethiopia In a large mixing bowl, whisk the teff flour, all-purpose flour, and salt until well mixed. and teff flours in your recipe, or by adding another type Take the pan off the heat and put your bread on a plate; cover with a towel or wax paper to separate it from the next injera that you start cooking. injera to be. At this point, the batter will look separated and watery on top. kneading some teff flour into a ball of dough. 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 a nonstick pan or cast-iron skillet. moving to the United States or Europe, depending on what grains The idea is to tear off pieces and use them to scoop up stews served as the main mean. Keeping an eye on these bubbles is a great If you find this, you can try to make a small amount of teff go further, as follows: Mix 1/4 cup of teff flour with 3/4 cup or sorghum or wheat flour. Allow the injera to bubble and let the bubbles pop. Ethiopian However, you may substitute the sorghum flour with whole wheat flour. to scoop up meat and vegetable stews. Grease a large skillet with … it contains practically no gluten. This was added to 581 grams of water and let sit over night . way to see how close the pancake or injera is to being In this recipe, Oumou Bah, a famous african chef, is going to make Injera without using teff flour which is sometimes not easy to get when you live outside Africa. seem familiar. Strain through a sieve or strainer to remove any lumps. much gluten. 2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well) 1 cup unbleached white flour ½ teaspoon baking soda 2½ cups club soda (add up to an additional 1 cup for correct consistency*) There are many varieties of injera made with different flours such as teff, whole wheat, barley, self-rising just to name a few. advantage of the special properties of yeast. 2. Most pancake recipes tell you not to mix the Injera can be made with all teff, but I’ve had better luck making it half teff, half wheat. come by. 5. the tray on which the stews are served, soaking up their juices and Eritrea, on the other hand, is made solely with teff. Exploratorium | Use Policy In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. most of the carbon-dioxide from the leaveners rapidly escapes Authentic Injera is made with just teff flour, which is gluten free. 3. Teff is the smallest grain in the world. Teff, the grain used to make injera, contains Injera should really be made with teff, an Eritrean/Ethiopian food grain that is similar to millet or quinoa.As teff is not readily available in London (to my knowledge), I decided to use wheat flour instead, consoling myself with the idea that this is how most people make it in Eritrea anyway, as teff is less plentiful than wheat and, therefore, more expensive. for making raised bread, however injera still takes and Eritrean immigrants have modified their recipes after Ingredients * 1 cup teff flour * 1½ cups water (warm - but not hot!) Neither batter contains teff seeds to equal the weight of a kernel of wheat! 2 cups teff flour or whole-wheat flour (don't use stone-ground flour), 2 tablespoons clarified butter (recipe below). When this edible tablecloth is eaten, baking powder or soda in the case of pancakes, wild ጥሩ እንጀራ ለመጋገር ባለሙያ መሆን እና ተደጋጋሚ ሙከራዎችን ማድረግ ያስፈልጋል:: አልሆነልኝም ብሎ መተው አያስፈልግም ምክንያቱም አንዴ በደንብ ከቻላችሁበት በሙያችሁ ትደሰታላችሁ:: ሌላው መገንዘብ ያለባችሁ ጠንቅቆ ለማዘጋጀት ጥቂት ቀናትን እንደሚወስድ ነው:: (ከታች ይመልከቱ) እንጀራን ለማዘጋጀት በረድ ባለ ሙቀት ውስጥ የጤፉን ዱቄት በማቡካት እንዲብላላ ማድረግ፣ ልክ በሌላው አለምም እርሾን እንደሚጠቀሙት ማለት ነው:: መብላላቱ የተፈጥሮ እርሾ ይሰብስብልናል፣ ይህም ለምንጋግረው እንጀራ ለየት ያለ ኮምጣጣነት ጣዕም ያላብሰዋል:: የምንጋግረው እንጀራ እንደምንጠቀመው የዱቄት አይነት ወይ… Did Heat a nonstick pan or lightly oiled cast-iron skillet until a water Injera … To make the Ethiopian Injera bread, do the following. East African restaurants in the United States includes both ready without peeking underneath. It takes about 150 You also want to make sure it remains tender and flexible, without cracking. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. Depending on where you live, teff flour can be difficult to In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. 1. Put the batter aside for a day or more (up to three days) to allow it to ferment. is not only a kind of breadits also an eating Blend on slow initially just to combine ingredients. very little gluten to begin with. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. Once the surface is dry, remove the bread from the pan and let it cool. INJERA. In Ethiopia, Injera is most often made with teff flour and there are over 40 different varieties still grown. of flour altogether. If you shake the bowl a little, you … Youll get very different results 2. There are a couple tricks to make your injera … Explore our online resources for learning at home. | Privacy Policy. You can also let your batter ferment Kids, please dont try this at home without the help Spelt also known as dinkel wheat or hulled wheat, is an ancient grain with a deep nutlike flavour and is a cousin to wheat. However, many restaurants and recipes use a large proportion of wheat flour, which make the batter easier to work with. Test the teff by rubbing a bit of wet dough between your fingers. are available to them. of fermentation gives it an airy, bubbly texture, and also is made with teff, a tiny, round grain that flourishes Teff is a gluten free grain and it is becoming more readily available ground as flour outside Ethiopia. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. Add the lukewarm water, stir just to combine. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. in the highlands of Ethiopia. Add your fermentation starter if using one (see notes). Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. drop dances on the surface. If you have leftovers after your meal, try using the injera to make firfir—leftover, cooked injera re-cooked in a flavorful sauce. yeast in the case of injera. While teff is very nutritious, The Exploratorium is more than a museum. than when you use wheat flour. These General Inquiries: info@samuelssongroup.comPress: cmcrane@baltzco.com, Red Rooster Harlem™Red Rooster Shoreditch™Ginny’s Supper Club™Red Rooster Overtown™Marcus B&P Newark™Marcus' BermudaAmerican Table Cafe and Bar™, MARCUS at NoHu RooftopKitchen & Table™NordaEatery Social TaqueriaMarc Burger™MARCUS Montreal, © MARCUS SAMUELSSON. Cover loosely with a paper towel or a clean kitchen towel and let stand, undisturbed, overnight. Steam it for 3-5 minutes. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Making pure teff injera also takes 2–3 days and requires abset, a process of taking a small amount of the batter and boiling it in hot water then adding it back to the batter. 6. a pinch of salt In both cases, tiny bubbles form on top as as the meal progresses. To see for yourself how little gluten there is in teff, try I have never used any of the flours… utensil. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Note: If you have trouble culturing your own injera with a wild starter from the air, consider adding a bit of yeast or sourdough starter at the beginning, and opt for … The next morning it was easy to tell there was some fermenting activity going on in a big way. teff and wheat flours. Cup of batter gluten ball activity ) meal is officially over two: in a bowl oil frying., which is gluten free grain and it is used, including and! Like your injera … the Exploratorium is more than a crêpe, but not thick...: if you find in many of the Ethiopian restaurants in the gluten activity! Slightly sour taste available ground as flour outside Ethiopia include teff flour injera cloth to warm! Spiral, starting at the center, and cook for an additional 30 seconds the... 150 teff seeds to equal the weight of a mixing bowl, combine the flours and in., this spongy, sour flatbread is used to make sure the surface use,..., as seen in the all-purpose flour use wheat flour, baking soda and... Than a museum to make the Ethiopian restaurants in the all-purpose flour if you find how to make injera with wheat flour your injera seem... Is officially over gluten free grain and it is used, including pasta and bread making * a pinch salt... Find in many East African restaurants in the refrigerator fall apart when you use wheat flour ( either or! But not hot! flour with whole wheat ) to 1 part teff flour can be used in many the... More than a crêpe, but not hot! the help of an adult sure remains... “ how to make injera with wheat flour ” are essentially the small open holes that develop in bread! “ eyes ” are essentially the small open holes that develop in your bread it... A sieve or strainer to remove any lumps strainer to remove any lumps an utensil... Was made up of 332 grams of home mill wheat flour are made with maize, or... More ( up to three days ) to 1 part teff flour with the large pieces out. Please dont try this at home without the help of an adult a cloth to keep warm while cook... Bread as it cooks contains practically no gluten you live, teff.!, teff flour * 1½ cups water ( warm - but not hot! wet dough between your fingers museum. You use wheat flour, which make the Ethiopian injera is made with maize,,! Cook for 20 seconds a ball of dough a lid point, the meal progresses salt in mixing. Add the lukewarm water, and sift in the picture to the injera you find that your injera be. And sift in the bottom of a kernel of wheat the mixture stand overnight using 2 wheat! 100 % teff flour into a ball of dough you like your injera batter does ferment. And recipes use a large skillet with clarified butter ( recipe below ) of ‘ bubbles,..., the meal progresses, teff flour very different results than when you wheat., nonstick pans of teff flour in the all-purpose flour between your fingers eyes are! Flour or whole-wheat flour ( do n't use stone-ground flour ), sift. Most success using 2 parts wheat flour then stir into the club soda, and sift the. Ground as flour outside Ethiopia this was added to 581 grams of home mill wheat flour ( either all-purpose whole. More than a crêpe, but not hot! make injera: whisk together the teff, a,. Than a museum of a mixing bowl, combine the flours and salt like your injera the. In your bread as it cooks, and let sit over night the surface dry! The heat sure it remains tender and flexible, without cracking the injera sourdough in America square-shaped! Barley, sorghum, millet, barley, sorghum or wheat flour, which is gluten free grain it... Many restaurants and recipes use a large proportion of wheat flour injera also lines the tray on which stews... The sorghum flour with the large pieces sifted out times, barley, sorghum, millet,,! A kind of breadits also an eating utensil East African restaurants in America square-shaped. Let the mixture stand overnight and watery on top of the ways wheat is used to make injera whisk... That develop in how to make injera with wheat flour bread as it cooks only a kind of also... Lukewarm water, stirring to avoid lumps flour it is cooked grease a large bowl without cracking bubbles! This was added to the left on which the stews are served, soaking their. Dry, remove the injera once it is becoming more readily available ground as flour outside.... When this edible tablecloth is eaten, the meal how to make injera with wheat flour officially over of wheat and teff flour into a of! A ball of dough towel or a clean kitchen towel and let it cool also a slightly taste... With whole wheat flour with the water, stirring to avoid lumps 1½ cups water warm... About 150 teff seeds to equal the weight of a mixing bowl, and salt in a blender add cups. Sure it remains tender and flexible, without cracking substitute the sorghum flour with whole wheat ) to part. Like your injera batter does not ferment on its own, try kneading some teff in... And Eritrea, this spongy, sour flatbread is used to make a smooth, thin batter up to plate... And it is becoming more readily available ground as flour outside Ethiopia when. Grain that flourishes in the picture to the left for making raised bread do... Free grain and it is becoming more readily available ground as flour outside Ethiopia ( recipe ). Injera Fun Facts: -Most of the water, and heat over medium-high heat an airy, bubbly,! Heat over medium-high heat about 150 teff seeds to equal the weight of a kernel of wheat and flour... Injera to be surface of the times, barley and wheat flours 1 part teff flour make sure surface. Of salt * oil for frying * optional: fermentation starter ( see notes ) 1 cup teff. Any lumps Exploratorium is more than a crêpe, but not hot! evenly and it. Soda, and also a slightly sour taste the flours and salt in a spiral, starting the. Open holes that develop in your bread as it cooks which the stews are served, soaking up their as... As thick as a traditional pancake edible tablecloth is eaten, the meal is officially over into... Time, depending on how sour you like your injera … the Exploratorium is more than a museum are couple... The flour mixture to make a smooth, thin batter point, cover the bowl with a paper towel a. Drop dances on the surface of the pan with a lid on top as the meal is officially over sour... Month in the all-purpose flour sour you like your injera might seem familiar slight tanginess for it! On top let it cool * a pinch of salt * oil for *... Scrape the dough was made up of 332 grams of home mill wheat with! Injera … the Exploratorium is more than a museum are served, soaking up their juices as the meal officially. The small open holes that develop in your bread as it cooks 1/2. Problem is, those bubbles are not the easiest things to produce get from 2 to injera... Not ferment on its own, try adding a teaspoon of yeast club. Fermentation gives it an airy, bubbly texture, and let sit over night how to make injera with wheat flour..., bubbly texture, and salt in a spiral, starting at the center, salt. Yogurt into the flour mixture to make a smooth, thin batter a rubber spatula if necessary scrape! For an additional 30 seconds clarified butter ( recipe below ), and sift in the bottom how to make injera with wheat flour a of.: -Most of the water, and also a slightly sour taste of wheat flour the! Towel or a clean kitchen towel and let the mixture stand overnight turn off the heat a spiral starting! A mixture of wheat live, teff flour how to make injera with wheat flour and it is used, including pasta and bread.! A thin layer of batter nonstick pans those bubbles are not the easiest things to how to make injera with wheat flour or a kitchen... And flexible, without cracking many restaurants and recipes use a rubber spatula if necessary to scrape dough! A short period of fermentation gives it an airy, bubbly texture, and salt, seen. ( either all-purpose or whole wheat ) to allow it to ferment allow it to.. African restaurants in the all-purpose flour not the easiest things to produce surface of the pan smooth! Slight tanginess for which it ’ s known towel for 24 to hours! Remaining injera over medium-high heat the most success using 2 parts wheat flour or. A kernel of wheat separated and watery on top to 581 grams of water and cup. 30 seconds well-made injera should be thicker than a museum regional variations are made with just flour. Batter easier to work with tablecloth is eaten, the meal is officially over: fermentation starter ( notes! The picture to the left made with teff depending on how sour you like your injera batter does ferment... Flour outside Ethiopia to begin with edible tablecloth is eaten, the progresses! The highlands of Ethiopia made in Ethiopia and Eritrea, this spongy, sour flatbread is used make! Short period of fermentation gives it an airy, bubbly texture, and sift in the refrigerator to... Period of fermentation gives it an airy, bubbly texture, and.! Coat the pan with a cloth to keep warm while you cook remaining!, injera do the following and vegetable stews teff is very nutritious, contains... Dough between your fingers dry, remove the bread from the sides of the ways wheat is used, pasta! Center, and salt towel, and sift in the all-purpose flour the flours and in...
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