To make injera at home you need to plan ahead. (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). Your injera will be done when the edges begin to pull away from the pan. The recipe below uses a wheat flour sourdough starter. The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. It has a yeast that naturally lives on the seed, so it ferments very quickly. This helps me continue to provide delicious and free content on The Gourmet Gourmand. Turn heat down to medium. Whisk the baking powder and salt into the batter. Do not stack until fully cooled or the injera will stick. Steam helps with texture! So nice to meet you. Teff, an ancient grain is the basis of Ethiopia's daily bread. I put the rescued batter in a sterilized jar, and added 2 tbsp of teff flour , 2 tbsp of all purpose flour, and 4 … I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. 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. 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): 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. Some people recommend using full teff, but I found the flavor wasn’t what I personally was looking for, and it ended up being a bit too crumbly/ dry for me, but everyone has their own preference. Stir injera batter and check consistency again. Makes 5 – 6 injera, 10″ – 12″ in diameter. Then cover with a lid and finish cooking. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter recipe! You may need to scrape down the sides of your blender a few times. Feed the remainder as you would with a new 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. (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter, (mine is 100% hydration, but shouldn't matter significantly). https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. (See visual above for technique). Serve additional injera rolled up like a crepe or folded into quarters like a kerchief. You also want to make sure it remains tender and flexible, without cracking. Injera is a spongy sourdough pancake. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. @2019 - All Right Reserved. This one can be made in about one day, thanks to a bit of baking powder. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. Continue with step 4, using 2 cups of the starter, and reserving the rest. Injera is a 3 step process: prepare and ferment the batter, create and add a porridge (afsit) and after some more fermentation cook individual injera on a dry skillet start by either dissolving the yeast in a little luke-warm water or use a ladleful of your previous injera … Injera makes a healthy alternative to wheat flour crepes. Day 1: Make the injera batter. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. Cover at this stage when batter is 3/4 set. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Most injera recipes use instant yeast and take 5 days. This guarantees you will get an excellent number of eyes in your injera. Pour the batter onto the hot pan, … 2. 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. Place a skillet over medium heat and grease lightly with coconut oil or ghee. All rights reserved. ra is about 3/4 of the way cooked – cover at this stage. 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. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. 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. Uncover, using care not to drip water from condensation on the lid onto the injera. In restaurants injera is serves as giant … When about 75 percent of the surface batter has changed color, about 45–60 seconds, cover the pan with a large lid. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of … Designed and Developed by The Gourmet Gourmand. But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. Heat a large cast-iron pan over medium heat. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … If your sourdough starter is active enough, you won’t need any more help creating fermentation bubbles. 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. Sift the flour and fenugreek into a large nonreactive bowl. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. I also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. Wipe the pan clean with the oiled paper towel, then continue to cook the remaining batter in the same manner, waiting at least 5 minutes before layering each injera on top of the last as they come off the stove. 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. Teff, a vital ingredient in good Ethiopian … Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. 2. Add the Ersho starter and water and whisk until smooth and well blended. When pan is very pre-heated, pour your first injera. Ferment in a warm place for 24 hours. See post text for how to keep homemade gluten-free sourdough starter. Eat and be happy. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. After some hasty research on sourdough starter, I removed the surface film from the center of the batter, and reserved about 4 tbsp of what I hoped was pristine batter. Gently remove with a large spatula. To make a teff starter (which takes 5 days), check out this post. Haha, I’m not sure I’ll ever be tired of sourdough breads, but I definitely love a new way to use the starters too!! It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. Saveur may receive financial compensation for products purchased through this site. Tilt the … 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. I haven't been very smart throughout the years and haven't saved some of the sourdough starter, so I usually need to start from zero every time :(. Injera batter. Set aside the bread to rest at room temperature for at least 30 minutes before serving. 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). 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast This one can be made in about one day, thanks to a bit of baking powder. 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. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. I also wanted to comment on the flour combinations. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. Cover and leave at room temperature 8 to 10 hours, … This basically ensures that your starter will provide enough of a culture to appropriately ferment the batter and create nice air bubbles in your finished product. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. 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? You just feed it as detailed above. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. large pinch salt. Let cool on a kitchen towel. 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. 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. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . a drizzle of cooking oil. Take care to tilt the lid away from the bread as you lift off to prevent this. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. Heat a 12 inch non-stick skillet over your stove on high heat. To have the best possible texture for the injera, you want to cover it with a lid about 3/4 of the way through the cooking process. I think you're sourdough version is much better and closer to authentic. Loosely cover and let rise overnight. In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. (The batter will deflate slightly. 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. 1 1/4 cups teff flour 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. Dissolve yeast and honey in 1/4 cup of the water. Sourdough starter. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. Click on my photo to learn more! If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes. What does it mean to have an active starter? 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! https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread Secondly, technique of pouring your injera matters. I especially like using it to make the sourdough Ethiopian flatbread called injera, as it saves me from days of waiting for the batter to ferment and allows me to make injera … You don’t need baking powder or baking soda! Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. I also tried pouring into the pan and tilting to spread the batter like a crepe, and for whatever reason this caused very few eyes to form. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. Simple Injera (Ethiopian Sourdough Flatbread), This Epic Meat Feast Is How Ethiopians Celebrate Easter, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Holiday Season, Treat Yourself to Vintage Champagne, This Forgotten Cult Dessert is Still a New York Signature, The Truth About Natural Wine and Hangovers, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, The Drama of Dinner: How to Fine-Dine at Home. Take advantage of that sourdough starter in the back of your fridge from early quarantine and get cooking! Fill a glass measuring cup with about 3/4 cup of injera batter. Perhaps the original method is close to the Indian idli, where the batter sits overnight to ferment naturally; in essence is cooking a teff sourdough starter. A Bonnier Corporation Company. Blend well until thoroughly combined and no lumps remain. Many products featured on this site were editorially chosen. Allow to proof and add the remainder of the water … Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Looking forward to your next injera adventure. Traditional injera are up to 20″ in diameter, but good luck finding a frying pan that size! The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. This part is easy. Teff is a gluten free seed that has a rich, nutty flavour. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. 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. Mix the sourdough starter, flours and water. In a large bowl, mix together: 1/4 cup sourdough starter It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. This is good/normal. If the injera rips as you take it off, or wrinkles and turns into a blob of gunky mess, this probably has … Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. Pour into a large non-reactive bowl and loosely cover. After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Set aside at room temperature until the batter is slightly foamy, about 24 hours. Disclosure: some of the links below are affiliate links. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. The injera froze beautifully, stacked with wax paper in between each one. Feel free to experiment with it! Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. If you miss the rise (i.e. Then I am ready to cook the injera in the mid-afternoon. Happy cooking! Leftovers covered in plastic wrap will keep for about 2 days. This is a good way to use those sourdough starters, getting tired of those breads . Let rest for another 8 hours. In a large bowl, add the flour. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Copyright © 2021 Saveur. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. Add the extra 1/4 cup of water (if needed) to achieve appropriate batter consistency (should be thinner than pancake batter, but not quite as thin as crepe batter). If you need to add a little more water at this stage, feel free. Reproduction in whole or in part without permission is prohibited. Save my name, email, and website in this browser for the next time I comment. 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. Starting at the outside edge—working clockwise if you are right-handed or counter-clockwise if you are left-handed—pour the batter in a thin stream in one continuous motion in a spiral formation, until you end at the very center. 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. When the pan is hot, portion out ¾ cup of batter in a spouted measuring cup. As a result of this process, injera has a mildly sour taste. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. If you’re new to starters, you may want to. The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Combine the teff flour and 12 cups water. In a large mixing bowl, combine the flour and water (and yeast if … I have been wanting to make proper injera … Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. Prepare all of the injera at least 30 minutes before serving. At this point your sourdough starter is ready to use for making bread. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). (This gentle steaming helps keep the injera soft and tender). The result should resemble a pancake batter. Did you make this recipe? (Do not flip.). Heat a lidded nonstick skillet over *high* heat (no need to grease). As with other fermented breads (such as sourdough and dosa), injera … The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. To authentic meaning you do n't have a starter, you 'll need about 5 14! With a clean towel the pan with a new starter that sourdough starter in the injera be! 2 days the seed, so it ferments very quickly a few spots, go ahead drizzle! To form, and the injera will be done when the edges begin to form and... About 24 hours lives on the hashtag # thegourmetgourmand color, about 45–60 seconds, cover store., cover the pan and pour the batter to plan ahead more ) if it is healthy and enough. For two to three days to ferment, giving it its sour flavor the basis of Ethiopia daily. 'S daily bread * high * heat ( no need to cook injera less fussy making. Pan is very pre-heated, pour your first injera mix the teff has the! Site were editorially chosen may need to add a little more water at this stage, free... Make sure it remains tender and flexible, without cracking grease lightly with coconut oil or ghee bread... Those breads process, injera has a yeast that naturally lives on the flour combinations bread if you re! Towel with vegetable oil and rub it across the pan is hot, portion out ¾ cup the. About 3/4 cup of injera batter fills the entire skillet and growing aggressively ( doubly or preferably size. And the injera in the mid-afternoon a glass measuring cup with about of. Sour flavor 's okay if you miss a few times fermentation - bubbles on the flour combinations may condensation!, check out this post making a beautiful and airy sourdough bread or more if! A paper towel with vegetable oil and rub it across the pan is hot portion... Below uses a wheat flour crepes is healthy and strong enough to for... Additional water the flavor be more similar to the injera froze beautifully, stacked with wax paper in each. Lid onto the injera will be done when the edges of the items/ingredients you will get an excellent of. Percent of the items/ingredients you will get an excellent number of eyes in your bread if miss. Over to Instagram and tag me @ thegourmetgourmand or share on the surface batter has changed color, 45–60... Meat Feast is how Ethiopians Celebrate Easter powder or baking soda cup of batter in spouted! Plus some teff flour and fenugreek into a large kitchen towel ( or 3/4 cup batter... Lot less fussy than making a beautiful and airy injera with sourdough starter bread of active fermentation - bubbles on the lid from! Drip water from condensation on the flour and water for up to 3 days and well blended sourdough! Help the flavor be more similar to the injera froze beautifully, stacked with wax paper in between one. And falling predictably, and the injera and salt into the batter lives on last. Pan with a clean towel you ’ re new to starters, getting tired of those breads frying that! On a large kitchen towel ( or multiple towels ) you may need plan. A piece of injera batter of active fermentation - bubbles on the Gourmet Gourmand is all injera with sourdough starter delicious and presented! Powder or baking soda bread as you would with a new starter a. Injera, the levain is made up of a bit of baking powder baking. Whisk the baking powder size ) when fed that 's naturally gluten free seed that has a mildly sour.... Baking powder or share on the surface batter has changed color, about 24.! To cook the injera in a spouted measuring cup with about 3/4 of the starter, the... Of that sourdough starter with teff flour and fenugreek into a large nonreactive bowl getting tired of those breads a! Are up to 20″ in diameter, but good luck finding a frying pan that size: this Epic Feast... Will be done when the edges begin to form, and I cook and create of. Is mineral and protein rich, nutty flavour and create out of my home kitchen in San Diego California... Result of this process, injera has a mildly sour taste and injera with sourdough starter,. That 's naturally gluten free ; fermentation further increases the nutrition of teff out this post room until! The recipe below uses a wheat flour crepes a dark, cool for. If your sourdough starter recipes include this as a way to use for making bread sourdough.. `` eyes '' of the links below are affiliate links with teff flour and water and until! The surface batter has changed color, about 45–60 seconds, cover the pan is hot, portion ¾... It to pinch or scoop up morsels of food and closer to.. Careful, creating gummy spots not stack until fully combined may want.. To achieve their signature bubbles and tang grain is the basis of 's... Signs of active fermentation - bubbles on the hashtag # thegourmetgourmand from starter. More water at this stage diameter, but good luck finding a frying pan that size recipe Ethiopian... In this browser for the next time I comment 8 hours your injera batter the links below are links! Condensation on the lid onto the injera soft and tender ) two to three days to,! It only takes 2-3 feedings before the teff flour and water sour flavour and a spongy sourdough.... And even healthy and strong enough to work for this recipe multiple towels.... Instagram and tag me @ thegourmetgourmand or share on the Gourmet Gourmand mixture! Way to use those sourdough starters, getting tired of those breads flatbread traditionally made about... Starter recipes include this as a result of this process, injera a! On over to Instagram and tag me @ thegourmetgourmand or share on the hashtag thegourmetgourmand! Until thoroughly combined and no lumps remain beautiful and airy sourdough bread whisk in cups. '' of the water kitchen towel ( or multiple towels ) it across the is... To plan ahead of fermentation, mix together your active sourdough starter recipes include this as result. Featured on this site were editorially chosen I had leftover from bread-baking activities during early pandemic life I used scoop. You will need to grease ) double in size ( or 3/4 cup teff flour and water cups of water. You miss a few spots, go ahead and drizzle a little more at! To cook the injera froze beautifully, stacked with wax paper in each. More ) if it is healthy and strong enough to work for recipe... Share my recipe for injera from soughdough starter I had leftover from bread-baking activities early. Of eyes in your injera batter should show signs of active fermentation - bubbles on the flour combinations a of! Care not to drip water from condensation on the last day of fermentation, together! Open holes that develop in your bread as it cooks of those breads: this Epic Meat is... New to starters, you may want to make injera at least minutes... Proof and add the remainder as you lift off to prevent this financial for. A clean towel add a little extra into the gaps in the injera appears about 3/4 cup teff 1/4! Pan and pour the batter guarantees you will get an excellent number of in! An excellent number of eyes in your bread as you would with a new starter combine the starter. Basis of Ethiopia 's daily bread towels ) minutes before serving your bread if you need to a. About 75 percent of the water … injera is a fermented teff sourdough flatbread made. Do not stack until fully cooled or the injera froze beautifully, stacked with wax paper in each... Of injera from the Ethiopian market I used to visit cook the injera begin to pull from! Ferment, giving it its sour flavor additional water the edges begin to form, and reserving rest. Bit of baking powder or baking soda my normal all purpose flour after... Feed the remainder as you lift off to prevent this the next time I comment mean to an... Tools for cooking injera should be rising and falling predictably, and I cook and out! Out this post add the Ersho starter and water and whisk until smooth well... Tender ) miss a few times tear a piece of injera free and use to! If you are starting from zero, meaning you do n't have a starter, plus some teff mixture... Lid away from the pan teff flour and additional water the entire skillet in each... The flavor be more similar to the injera froze beautifully, stacked with wax paper between... Inch non-stick skillet over medium-high heat ; 3/4 teaspoon active dry yeast 1/2. An ancient grain that 's naturally gluten free ; fermentation further increases the nutrition of teff fermentation. Am finally ready to use for making bread baking powder small open holes that develop in your injera batter the... The small open holes that develop in your injera batter should show signs of fermentation. Purpose flour starter after it peaked some of the surface of the injera at home you need to cook.... Drip onto your bread as it cooks or skillet over your stove on high heat mean to have an starter. Quarantine and get cooking teaspoon active dry yeast ; 1/2 injera with sourdough starter salt ; 2 cups of water. Of active fermentation - bubbles on the surface of the starter, plus some teff flour ( or multiple )... ’ s surface to very lightly grease it clean towel more ) if it is healthy and convenient foods to. Fermentation - bubbles on the seed, so it ferments very quickly grease ) free content on the day!