1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast In a large bowl, add the flour. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. 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. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. Then I am ready to cook the injera in the mid-afternoon. This guarantees you will get an excellent number of eyes in your injera. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. This one can be made in about one day, thanks to a bit of baking powder. 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. Set aside the bread to rest at room temperature for at least 30 minutes before serving. (Do not flip.). Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. As with other fermented breads (such as sourdough and dosa), injera … This is good/normal. Happy cooking! 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. Looking forward to your next injera adventure. 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. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Feed the remainder as you would with a new starter. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. What does it mean to have an active starter? In a large bowl, mix together: 1/4 cup sourdough starter Day 1: Make the injera batter. The recipe below uses a wheat flour sourdough starter. 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). 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. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. In restaurants injera is serves as giant … 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. 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. 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. Place a skillet over medium heat and grease lightly with coconut oil or ghee. The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. 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. I have been wanting to make proper injera … 2. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … Blend well until thoroughly combined and no lumps remain. Add the Ersho starter and water and whisk until smooth and well blended. Injera is a spongy sourdough pancake. The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. Serve additional injera rolled up like a crepe or folded into quarters like a kerchief. Pour into a large non-reactive bowl and loosely cover. Pour the batter onto the hot pan, … 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. 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. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. (The batter will deflate slightly. 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. You just feed it as detailed above. In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. 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