This is a good way to use those sourdough starters, getting tired of those breads . Enter one move to the suburbs, one toddler, and one pandemic later, and I became highly motivated to replicate my favorite injera at home to the best of my ability. Heat a 12 inch non-stick skillet over your stove on high heat. Ferment in a warm place for 24 hours. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. Set aside the bread to rest at room temperature for at least 30 minutes before serving. Many products featured on this site were editorially chosen. Click on my photo to learn more! Injera batter. sleeping or otherwise living your life), just look for a ring of residue on your container which will indicate the maximum height of the levain rise. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. 2. The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. The injera froze beautifully, stacked with wax paper in between each one. Whisk the baking powder and salt into the batter. Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. You may need to scrape down the sides of your blender a few times. Another note on the teff levain – teff doesn’t contain gluten, so the way the levain rises looks slightly different than a normal fully wheat flour levain. My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. Sourdough starter. Then I am ready to cook the injera in the mid-afternoon. In a large bowl, mix together: 1/4 cup sourdough starter There are a couple tricks to make your injera turn out well, and I’ll list them below.ra is about 3/4 of the way cooked – cover at this stage. Pour the batter onto the hot pan, … I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. Bread, Flatbread, Sourdough, African Recipes, sourdough discard, Making Niter Kibbeh (Ethiopian Spiced Clarified Butter), First – you need to make sure you have a healthy and active sourdough starter. It has a yeast that naturally lives on the seed, so it ferments very quickly. (The batter will deflate slightly. Heat a lidded nonstick skillet over *high* heat (no need to grease). (Do not flip.). ½ cup injera starter (can use sourdough starter at first) 1 cup water (use bottled or filtered water, or tap water without chlorine) 1 cup teff flour Step 2 (day 1): 1 cup teff flour Step 3 (day 1): 2-3 cups of water (use bottled or filtered water, or tap water without chlorine) Step 4 (day 2-3): The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. Copyright © 2021 Saveur. Do not stack until fully cooled or the injera will stick. But, there were many reasons to procrasinate: I never had a sourdough starter handy, the recipes all seem to take so long, and who wants to bother when you can just head down the street to the local Ethiopian market? It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Teff, a vital ingredient in good Ethiopian … Slightly lengthier and more descriptive post than my usual, but I’m hoping my experiments help other people trying to figure out how to make injera from scratch at home! Place a skillet over medium heat and grease lightly with coconut oil or ghee. Did you make this recipe? When pan is very pre-heated, pour your first injera. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, 30–45 seconds. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. Swirl the pan as needed to evenly distribute the batter, then cook, undisturbed, until bubbles have begun to form on the surface of the injera and the batter begins to set. (This gentle steaming helps keep the injera soft and tender). Prepare all of the injera at least 30 minutes before serving. Steam helps with texture! I tested a few methods for how to pour the inerja, and I found that the traditional method was best – start with a nice hot pan and drizzle a cup full of batter in a circular pattern, starting at the edges, until you completely fill the skillet. Loosely cover and let rise overnight. Teff, an ancient grain is the basis of Ethiopia's daily bread. The flour comes in dark and light varieties, but either will work in this basic recipe, meant to turn out enough for two to four diners. 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast Looking forward to your next injera adventure. Take care to tilt the lid away from the bread as you lift off to prevent this. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. However, I found I could taste the baking powder/soda in the recipes that included this, and the “eyes” ended up too open/large for my preference. a drizzle of cooking oil. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. Secondly, technique of pouring your injera matters. Makes 5 – 6 injera, 10″ – 12″ in diameter. Stir injera batter and check consistency again. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter recipe! Avry / Flickr / CC BY 2.0 Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Blend well until thoroughly combined and no lumps remain. Injera is a spongy sourdough pancake. Day 1: Make the injera batter. Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. The recipe below uses a wheat flour sourdough starter. For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. This guarantees you will get an excellent number of eyes in your injera. Designed and Developed by The Gourmet Gourmand. Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. Continue with step 4, using 2 cups of the starter, and reserving the rest. Heat a large cast-iron pan over medium heat. Tilt the … As a result of this process, injera has a mildly sour taste. If you miss the rise (i.e. large pinch salt. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. I tried a few combos of flours and found that cake flour and barley flours helped to reduce the “gumminess” I was struggling with when I used all purpose flour in other tests. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … Uncover, using care not to drip water from condensation on the lid onto the injera. At this point your sourdough starter is ready to use for making bread. Eat and be happy. It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. Reproduction in whole or in part without permission is prohibited. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of … It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. This means that if you click through the link and make a purchase, I will receive a small commission at no additional cost to you. Save my name, email, and website in this browser for the next time I comment. This is good/normal. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. A Bonnier Corporation Company. This recipe has been in the back of my mind for years now, ever since I first started delving into Ethiopian cooking (see my recipes for Shiro Wat and Misir Wat). It is a fermented, usually yeast-risen, sourdough flatbread and it is generally served as a flat pancake with a variety of stews and curries of meats and veggies, also called wat, on top. I think you're sourdough version is much better and closer to authentic. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Feed the remainder as you would with a new starter. You also want to make sure it remains tender and flexible, without cracking. Disclosure: some of the links below are affiliate links. To make injera at home you need to plan ahead. @2019 - All Right Reserved. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. (Note – if you keep your starter in the fridge, make sure to “wake it up” by feeding it consistently for a few days before making this recipe). The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Fill a glass measuring cup with about 3/4 cup of injera batter. The result should resemble a pancake batter. All rights reserved. https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread ra is about 3/4 of the way cooked – cover at this stage. Converting Your Starter To A Teff Starter Once your starter is very strong and consistently bubbly, you can then convert it to a teff starter in order to obtain the proper sour teff flavor of injera. Gently remove with a large spatula. But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. In restaurants injera is serves as giant … Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. If the initial fermentation exceeds 24 hours, to the 33 hour mark, the liquid layer will be darker (grayish color) and the smell will be strong and distinct. Won ’ t need any more help creating fermentation bubbles ) when fed and water get an excellent of. Stove on high heat ferments very quickly flatbread with a new starter, injera has a that... 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