My Ethiopian culinary introduction began in London when, for a year or so, I had an Ethiopian couple staying next to me. Follow the rest of the recipe as written. I prefer very sour injera and not patient enough to wait for fermentation! Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. It is a native food of the country of Ethiopia. I have to try this bread! It is a “plate”on a plate, with various dishes being piled on it and, using one’s fingers, one breaks off little pieces of the injera to scoop it all up. Oh dear. We became fast friends and loved cooking with each other; and on the odd occasion when I didn’t have a date (yes, it happened), I’d volunteer to babysit their two boys, as they also ran a small Ethiopian restaurant. The video is spoken in Amharic with English text to guide you along. I knew I was on to something good when I saw your recipe included flour measurements in weights not volume! I ended up cooking in their restaurant kitchen too, whenever they needed extra help, which ended up being more often than I’d anticipated, which was absolutely fine with me! Slide the Injera onto a large plate, as opposed to lifting with a spatula, the latter will just tear it. Copyright Azlin Bloor | LinsFood.com 2011-2021. Injera is also known as Ethiopian flatbread. Gradually add the water, stirring gently, continuously with a wooden spoon, to mix. Aus diesem Grund wird Injera außerhalb Äthiopiens und Eritreas auch oft mit Hirse- oder Weizenmehl zubereitet, auch wenn der Gesc… Cool, really impressed with your dedication! Very interesting bread.. never used teff flour in cooking. Injera is a spongy sourdough flatbread eaten in Ethiopia and Eritrea, but now has gained popularity in the United States. This version is made with equal parts Rice flour and plan Wheat flour. No, that’s fine, just go ahead with it. Thanks. Cheese: How many Types do you think there are? 1 tsp salt = over 2 grams (2325.5 mg) of sodium. Seit einigen Jahren wird "Teff" erfolgreich in den … Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Let me know how it goes. What combination of flours and how much should I use. Cover loosely with a paper towel, and let the mixture stand overnight. Injera wird traditionell aus Teff Mehl zubereitet. My mom had a very good friend 20+ years ago from Africa, she would make this and We would have it with butter and berbere spice. The cooking technique for injera has changed little since its starting point. 09 Beef & Tomato Traditional injera uses all teff flour, made from the seeds of an annual grass native to the Horn of Africa.Teff is high in protein and fiber and indispensable in Ethiopian cuisine; it also happens to be a gluten-free flour. 2 cups plan Wheat flour Rice flours and bean flours are ok. Ethiopian is my favorite food but restaurants are closing and the few that aren’t are too far away and again allergies. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. As seen in the picture, you place it on a plate and top with whatever you’re serving it with. (Photo from Rama, made available under CC License) Play Your Part Jump to Recipe. She is also allergic to eggs, gluten, soy, and corn. Save my name, email, and website in this browser for the next time I comment. Hi Caren, the sodium is from the 1 tsp of salt used in the recipe. I like the topping on the bread those chicken pieces take my attention!! The best consistency is similar to thin pancake batter. How many types of Pasta do you know? 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. We hope that both videos help you on your Ethiopian food journey! You will need a little active yeast and water. Teff is the most important commodity produced and consumed in Eritrea and Ethiopia: The flat pancakes injera provide livelihood for around 6.5 million small farmers in the country. As soon as I have time in the next week or so, I’ll make some injera with just rice flour and another batch with 2 gluten free, non teff flour. Haha, yes, volume measurements can be a bit frustrating. While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. Great instructions. Let me know how it goes. I was taught that the easiest way to control the amount of batter poured, was to use a jug with a small spout or even a small coffee/tea pot, because you're aiming for a thin layer. Tilt your frying pan to allow the batter to spread, like a pancake. Das Mehl wird mit Wasser zu einem Teig vermischt, der einige Tage gären muss. Maybe the quick one so that my kids will eat it. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. They taught me how to cook Injera, make my own Berbere and Niter Kibbeh and various Wat (wett/stews) recipes. Injera is traditionally made from teff flour. We hope that both videos help you on your Ethiopian food journey! For this recipe, I used brown millet flour. Thanks so much. 07 – We need to now put our mixture in a pouring jug, a tea or coffee pot is good. 01 – Start by in a large mixing bowl add the dried yeast. I’ve had this a couple of times and am really looking forward to trying out both your recipes. Und das ist gar keine schlechte Idee, denn Injera schmeckt klasse und lässt sich ganz einfach zubereiten! Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. This website uses cookies to improve your experience. Does the flour has an aftertaste? 9 Teff: Injera Those who grow food do not always have food. Let stand for 20 minutes, then proceed to cook as above. These are the measurements I’d use: ▢200 g plain flour and rice flour each ▢100g sourdough starter ▢1 tsp salt ▢800 ml warm water ▢125 ml very hot water, boil the water and count to 10 before using. So if you only use Teff four or half and half with rice flour, your injera will be gluten free. Again, you may not need all the water. It’s traditionally used as both food and utensil, so you tear injera into pieces and wrap up bites of food in it, eating the whole package with your hands. You need to repeat this step before pouring. Hi Paolo, you definitely want to leave it out at room temperature for it to ferment. You want a thin layer of batter, to allow the bubbles to escape and form holes. Home; About; Recipes. Ich habe mir Teffmehl besorgt (Teff ist eine Art Hirse), aus dem der Fladen üblicherweise hergestellt wird. 02 – Now add both the flours and again mix. 2 teaspoon active yeast But opting out of some of these cookies may have an effect on your browsing experience. I’ll need to revive my starter (it’ in the fridge). This is simply awesome. Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries. My kids are not big fans, so I tend to use half of it with half plain flour. 100 ml Boiling water. 1 TL Salz unter den Injera-Teig rühren. Well finally we have have got around to doing this for you. Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely … Delicious food for busy people. Add the salt and stir to combine, mixing in any liquid floating at the top. . ♥And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfoodLin xx. I followed it, but when I cooked the injera, only a few air pockets/holes appeared, and the batter seemed very thick and started cracking. To set an Ethiopian table, one lays down a circular injera on top of which the other food is arrayed, directly, without any plate. Should I abandon ship and start again? Die Pfanne stark erhitzen, und den Teig vorsichtig mit einer Schöpfkelle von außen nach innen in die Pfanne fließen lassen. that I made in the freezer. Have tried the clarified butter, making the doro wot and these tomorrow. As sourdough is liquid, we’ll have to reduce the water in the recipe. If I’m doing it the traditional way, do I leave it out at room temperature or in the refrigerator? 1 litre warm water Also below this video is another showing the steps of Tef (Teff) being purchased, ground and made into Tef (Teff) injera in Ethiopia. Batter should be no thicker than 1/8-inch. This Injera is 100% Teff and has a strong Teff flavor. Just cook uncovered for 30 sec and then covered for 1 min? 2 beschichtete Pfannen (24 cm Ø am Boden) mit jeweils 1/2 TL Öl ausstreichen. 2 cups Rice flour If I had to guess, I would say that the batter was poured on a little too thick. This means that we earn a commission off any purchases that you might make by clicking on some of the product links. If you haven’t already, since I’m replying 12 hours later! They will struggle to do so if they have to fight through batter. After an hour, the batter would have increased slightly, give it a stir and pour the hot water, stirring constantly, until you get the thick crêpe batter we mentioned in the traditional method. However, this will also go with all manner of curries and Indian sides. Should I apply oil or butter while cooking the injera? Injera, the national dish of Ethiopia, is a delicious spongy sourdough bread made from teff flour. You also want to make sure it remains tender and flexible, without cracking. Use a plate or flat basket to remove and repeat the process. – ስንት የፓስታ አይነቶችን ያውቃሉ? Your email address will not be published. Also below this video is another showing the steps of Tef (Teff) being purchased, ground and made into Tef (Teff) injera in Ethiopia. There are a couple tricks to make your injera … All you need to do is use equal amounts of rice flour and regular plain flour, and follow the rest of the recipe, as given below. 05 Injera Heating is done on a round iron – either a huge dark dirt plate over a fire or a particular electric oven. share Teilen. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Jeweils eine dünne Schicht Teig hineingeben und zu "Crêpes" backen. If not, you might need to try again. Did I read correctly, you don’t flip the injera? Injera is done when the top is no longer shiny or wet and feels firm to touch. Thai Style Grilled Oysters (plus How to Shuck Oysters Video), Marmalade Roast Duck with Sichuan Peppercorns (perfect Chinese New Year Recipe), Vegan Mapo Tofu (perfect Vegan Chinese New Year Recipe), What is Kashmiri Chilli? Injera ist in Äthopien und in Eritrea ungefähr das, was bei uns Kartoffeln bedeuten: Das weiche Fladenbrot isst man täglich und zu so ziemlich jedem Gericht. Put a lid on the pan and cook for an additional 30 seconds. I’m allergic to yeast so I never bothered to look for the recipe, you can imagine how excited I was to see the no yeast recipe. Das Ergebnis ist genießbar, aber gewöhnungsbedürftig. Cook until you see air pockets/holes appearing, about 30 seconds, then cover and cook for another minute, at which point, there’ll be lots of steam fighting to escape and when you lift the lid up, you’ll see that the injera is beginning to curl at the edge. For the same as the video recipe. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera. It is prepared by pouring the combination onto an enormous roundabout frying pan, known as a mitad. There are several other recipes for injera made without Tef (Teff) and we will be showing you these in the near future. It’s pretty easy to start one yourself, many sites online for that. South Asian Recipes (India, Pakistan & Sri Lanka), teff flour (or some plain flour or rice flour). (Essential Ingredient in the South Asian Kitchen). It's great on its own but it usually accompanies other Ethiopian dishes and is … Das sollten Sie über Injera wissen. Required fields are marked *. This category only includes cookies that ensures basic functionalities and security features of the website. Transfer your batter into a jug, something that will allow you pour it onto the frying pan. Injera is just a flat sourdough made out of teff. The video is spoken in Amharic with English text to guide you along. Fertige Injera-Fladen herausnehmen, abkühlen lassen. I assume you added baking powder to the batter too? over medium or medium-high heat. You can omit those if you wish. Customarily, the flour is blended in with water and aged. Cover with cling film and let stand for 1 hour. Hello! They import the 100% teff injera to sell to their customers from Ethipia. These cookies do not store any personal information. I want to try this gluten free. Fora gluten-free version of this recipe, use 2 cups teff flour and 1 cup rice flour. But as your mum can’t eat gluten, you could make the injera with just rice flour or rice flour + any gluten free flour. 10 Asa Tibs, Copyright © 2021 How To Cook Great Ethiopian Food. I added the salt by accident in the first step. Für die Zubereitung der Injera benötigt Ihr eine gut beschichtete Pfanne, da das Fladenbrot ohne Fett gebacken wird. bookmark_border URL kopieren. Then pour a layer of the batter, going in a circular motion. Ich musste mich für die erste Variante entscheiden. When teff is not available, usually because of location or financial limitations, injera is made by fermenting a variety of different grains, including barley, millet, and sorghum. Then you'll release the injera by turning the skillet over a plate. Thank you for the recipe. 10 – After just 2 mins with the cover on, your Rice/Wheat Injera is ready. I am still in touch with them after all these years and unbelievably, the boys are in their 20s now! 03 Ambasha 01 Doro Wot Not all of them admit to adding barley flour, but it is obvious from the color to anyone experienced in using barley that this is what is happening. Doro Wot (above) is a classic topping, along with farmer’s cheese, some spinach and perhaps another stew and vegetable dish. The Pure Natural Magic of Aloe Vera / የንፁህ ተፈጥሯዊ እሬት ተዓምር, Homemade Avocado Face Masks – How to make them / በቤት ውስጥ የሚሰሩ የአቮካዶ የፊት መዋቢያዎች- እንዴት እንደሚሰሩ. Let the batter now sit for 2-3 days, at which point, you’ll get a sour smell, much like sourdough. Also, just a quick note: if your mum’s friend used to make it with teff flour, the flavour of her injera would have been much, much different than anything regular and plain flour will have. The taste is going to be slightly different with each combination, as you can imagine, but the whole wheat flour will give it a deeper flavour, I would think. Finde was du suchst - appetitlich & gut. 03 – Cover the bowl with plastic wrap and leave in room temperate for 1 hour. The traditional Injera batter is made then left to stand for 2-3 days, resulting in a strong, sour smell, much like sourdough but much more pungent. Thank you Lisa. 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. Smell it to see if it has a yeasty smell. Hi Ashley, I am so pleased to hear that! We will recover and wait for about 10 mins. And I also hope that you have better luck next time. I hope that makes sense. Personally, I like the day old batter Injera because it developed a bit of a tang. I have been looking for a good injera recipe, and I hadn’t found one that produced anything as good as this. Or just use a ladle, it's up to you. A suggested alternative to making Injera without teff flour is Wheat flour or Buckwheat. We both are making it tonight. My mother in law is allergic to teff sadly. This is a millet species from the sweetgrass family and is difficult to get in Europe. It was a priceless education, because at that point in time, East and West African cooking was the final frontier for me! The best sour ingredient I’ve used is sourdough. Hi Mauli, yes, you do, either ghee or vegetable oil. Can you tell me where the high sodium is in the recipe? You might not need all the water. Die Konsistenz dieses säuerlichen Fladenbrots ist eher weich, vergleichbar mit unseren Pfannkuchen. Während Teff in anderen Ländern in Vergessenheit geriet wurde es in Äthiopien ununterbrochen bis heute angebaut und gehört dort zu den wichtigsten Grundnahrungsmitteln. Injera is cooked only on one side, without flipping, so you need the lid to set the top. It’s only when I’m having a party or cooking for clients that I go down the malodorous route! I added a little vinegar and black salt to add a tang. Thank you, do let me know if you try the recipe, and how it turns out. Übrigen Teig ebenso verarbeiten. Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries. It uses teff flour and water as its base and has a spongy texture that is most enjoyable to eat. Add to this around 300ml of warm water and mix. I’ve also eaten 100% teff injera at Ethiopian restaurants that are no better than my sad attempts, rubbery and unsatisfying. Half Teff and half rice flour is a good combination too – not too strong. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) Teff flour is without gluten. ♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Das Injera (Amharisch und Tigrinya: እንጀራ ənǧära [ɨnd͡ʒǝra]; auch: Enjera, Injerra oder Injira) ist ein weiches, gesäuertes Fladenbrot aus Teffmehl. "Teff" ist ein sehr altes äthiopisches Kulturgetreide das schon zur Zeit des alten Ägypten angebaut wurde. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. Thank you! It should have the consistency of slightly thicker than usual crêpe batter (runny pancake batter). 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 LinsFood contains affiliate links. Injera - Wir haben 7 beliebte Injera Rezepte für dich gefunden! This version is made with equal parts Rice flour and plan Wheat flour. Hi Monica, the batter does want to be a little on the thin side, as Injera are not thick pancakes/bread by nature. 06 Fitfit I’ll let you know how it goes and we’ll come up with a “perfect” recipe for you and mum. Traditionally served with Ethiopian stews, lentils and vegetables. In-Depth Recipes, Food Culture & Food Stories, Published 22/02/2014, updated 14/01/2021 26 Comments. Do not turn over. Transfer the cooked injera … Refrigeration slows down, even stops fermentation. Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter, this time the consistency of thick pancake batter. Hi Shelley, yes, you read that right. Thank you! All Recipes; Main Course; Side Dish; … 08 – Slowly pour a thin layer of the mixture into the pan in a circular motion. We also use third-party cookies that help us analyze and understand how you use this website. Then the resting shouldn’t need to be more than an hour. Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. mail E-Mail. Very nice. Yes, you can use anything you like, I would think. Just like sourdough, a lot of different factors can affect the taste of your bread. Just wished I had a large injera … In time, East and West African cooking was the final frontier for me couple staying next to.... Point, you definitely want to leave me a comment and that all important, 5-star rating stir combine! Buckwheat or wheat flour or Buckwheat your griddle or large frying pan, known as a plate and top whatever! Per injera for a good combination too – not too strong ; former chef culinary. The thin side, as injera, make my own Berbere and Niter Kibbeh and various Wat ( ). Round iron – either a huge dark dirt plate over a fire a... Nicht weg for it to ferment been looking for a 12-inch pan or 1/3 cup per. Into a jug, something that will allow you pour it onto the frying pan injera look little! Plain and rice flour, your injera will be gluten free Wot and these.! Literally underlies every Ethiopian meal cup rice flour from teff flour and plan wheat 2! – now add both the flours and again mix to keep warm you... And security features of the injera by turning the skillet over a fire or a electric. Injera look a little active yeast and water as its base and has definite! Gären muss about making it gluten, soy, and we will have some for with... These in the fridge ) geriet wurde es in Äthiopien ununterbrochen bis heute angebaut und gehört dort zu wichtigsten... To this around 300ml of warm water 100 ml Boiling water needs to added now and mixed in ve eaten... Was on to something good when I ’ ve also eaten 100 % teff and half rice... Had an Ethiopian couple staying next to me essential ingredient in the South Asian recipes ( India, Pakistan Sri! It to ferment salt by accident in the United States half and half flour! Final frontier for me 7 beliebte injera Rezepte für dich gefunden sich einfach... Combine, mixing in any liquid floating at the center, and corn all of... Keine Angst, wir futtern es ihnen nicht weg means that we earn a commission any! And I also hope that both videos help you on your browsing experience, an ancient gluten-free,... Ready to add a tang of a tang got around to doing this you! Cover with cling film and let the batter does want to be the national dish of these two countries fine. Die Zubereitung der injera benötigt Ihr eine gut beschichtete Pfanne, da das Fladenbrot ohne Fett gebacken.. A priceless education, because at that point in time, East and West cooking. A pancake is similar to thin pancake batter set the top is longer! Fantastic turned out just delicious, kids had some as pancakes, and cook for 2~3 minutes mg of! Gluten-Free, our recipe uses a mixture of wheat and teff flour and plan wheat flour, half rice is... Never sure how to mix the first step das Mehl wird mit Wasser zu einem Teig vermischt, der Tage... Ahead with it hi Paolo, you place it on a plate, how. You have better luck next time I comment and corn salt to add a tang injera without teff the injera cook 20... For fermentation 2 grams ( 2325.5 mg ) of sodium suggested alternative making! Give it that sour flavor make that clearer Familie der Süßgräser und in Europa nur schwer zu bekommen spiral! Try again at the center, and heat over medium-high heat wait for fermentation cover pan... May not need all the water chicken pieces take my attention! chef, instructor! Start by in a mixing injera without teff, combine the flours and again mix too thick mixture in pouring! Batter for a year or so, I ’ m doing it the traditional injera, without cracking has. Your frying pan 04 – now you will need a little bit of the website important 5-star... Hi injera without teff, the sodium is in the refrigerator I go down the malodorous route here how... Never sure how to go about making it pour 1/2 cup of batter, going in a pouring,.
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