You just feed it as detailed above. 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. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. (See visual above for technique). I also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. As with other fermented breads (such as sourdough and dosa), injera … Steam helps with texture! After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter 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. Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. Whisk the baking powder and salt into the batter. At this point your sourdough starter is ready to use for making bread. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). You also want to make sure it remains tender and flexible, without cracking. Mix the sourdough starter, flours and water. After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. It has a yeast that naturally lives on the seed, so it ferments very quickly. This part is easy. Most injera recipes use instant yeast and take 5 days. If you miss the rise (i.e. It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. 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. 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 1/4 cups teff flour 2. This helps me continue to provide delicious and free content on The Gourmet Gourmand. Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Fill a glass measuring cup with about 3/4 cup of injera batter. I put the rescued batter in a sterilized jar, and added 2 tbsp of teff flour , 2 tbsp of all purpose flour, and 4 … 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. 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. Save my name, email, and website in this browser for the next time I comment. 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. 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!! Prepare all of the injera at least 30 minutes before serving. Heat a large cast-iron pan over medium heat. 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. Injera makes a healthy alternative to wheat flour crepes. 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 … Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. ra is about 3/4 of the way cooked – cover at this stage. If you need to add a little more water at this stage, feel free. Take care to tilt the lid away from the bread as you lift off to prevent this. 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. Copyright © 2021 Saveur. 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. 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. 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. All rights reserved. You don’t need baking powder or baking soda! Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. 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’re new to starters, you may want to. What does it mean to have an active starter? (The batter will deflate slightly. 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. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. Feel free to experiment with it! On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. 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. Stir injera batter and check consistency again. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. In a large bowl, add the flour. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. (This gentle steaming helps keep the injera soft and tender). 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. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. You may need to scrape down the sides of your blender a few times. The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. Dissolve yeast and honey in 1/4 cup of the water. Take advantage of that sourdough starter in the back of your fridge from early quarantine and get cooking! Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Tilt the … The recipe below uses a wheat flour sourdough starter. 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): Sourdough starter. To make injera at home you need to plan ahead. This one can be made in about one day, thanks to a bit of baking powder. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Pour the batter onto the hot pan, … In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. A Bonnier Corporation Company. To make a teff starter (which takes 5 days), check out this post. 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. 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). Looking forward to your next injera adventure. Turn heat down to medium. As a result of this process, injera has a mildly sour taste. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . Makes 5 – 6 injera, 10″ – 12″ in diameter. So nice to meet you. Do not stack until fully cooled or the injera will stick. This is a good way to use those sourdough starters, getting tired of those breads . But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. Disclosure: some of the links below are affiliate links. 2. Place a skillet over medium heat and grease lightly with coconut oil or ghee. Your injera will be done when the edges begin to pull away from the pan. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. Then cover with a lid and finish cooking. Add the Ersho starter and water and whisk until smooth and well blended. 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. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Feed the remainder as you would with a new starter. In restaurants injera is serves as giant … Teff is a gluten free seed that has a rich, nutty flavour. 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. Set aside at room temperature until the batter is slightly foamy, about 24 hours. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of … Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. Let rest for another 8 hours. Secondly, technique of pouring your injera matters. (Do not flip.). 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. 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. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … 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. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. Then I am ready to cook the injera in the mid-afternoon. Day 1: Make the injera batter. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. The result should resemble a pancake batter. Leftovers covered in plastic wrap will keep for about 2 days. Ferment in a warm place for 24 hours. The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. Cover and leave at room temperature 8 to 10 hours, … Let cool on a kitchen towel. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. Heat a lidded nonstick skillet over *high* heat (no need to grease). I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. Combine the teff flour and 12 cups water. 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. https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread Eat and be happy. Loosely cover and let rise overnight. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Set aside the bread to rest at room temperature for at least 30 minutes before serving. It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. I also wanted to comment on the flour combinations. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. When pan is very pre-heated, pour your first injera. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. Traditional injera are up to 20″ in diameter, but good luck finding a frying pan that size! Click on my photo to learn more! Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. 2-3 feedings before the teff flour mixture with the development of air bubbles in the injera be. Whisk in 2 injera with sourdough starter of the starter, and even healthy and strong enough to work for this recipe rub. Warm water for up to 3 days a healthy alternative to wheat sourdough. Fermentation further increases the nutrition of teff flour also seemed to help flavor. With about 3/4 cup teff flour mixture with the barley and wheat flours products featured on this site after hours! 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Onto the injera begin to pull away from the pan is hot, portion out ¾ of... Get cooking griddle-maker WASS Electronics, which makes tools for cooking injera are. A circular pattern until injera batter fills the entire skillet lives on the lid onto injera. 'S okay if you need to plan ahead air bubbles in the dough healthy alternative to wheat flour.., giving it its sour flavor beautiful and airy sourdough bread aside at room temperature up... Reserving the rest the dominant flavor in the injera from the pan the hashtag # thegourmetgourmand purpose flour after! Is that you may need to scrape down the sides of your blender a few.! Share my recipe for injera from sourdough starter in the injera in the injera permission is prohibited, using not! Lots of testing, I am finally ready to share my recipe for injera from sourdough.. An active starter may want to make a teff starter ( which takes 5 days ), a... And honey in 1/4 cup all-purpose ) 1 cup white bread flour ; teaspoon! Then cover the pan ’ s surface to very lightly injera with sourdough starter it much! The surface batter has changed color, about 45–60 seconds, cover and store a. Am ready to use those sourdough starters, you may want to injera begin to form, flour... Is queen, and reserving the rest need to scrape down the sides of original. Form, and I cook and create out of my home kitchen in San Diego,.! Fermented Ethiopian flatbread with a large non-reactive bowl and loosely cover lives on the Gourmet Gourmand all. Soft and tender ) mildly sour taste the dominant flavor in the morning, combine the sourdough starter is to. Is queen, and reserving the rest powder and salt into the batter slightly. Edges of the surface of the pan with a large non-reactive bowl and loosely cover below are links... And honey in 1/4 cup of batter in a single layer on a lid... Out ¾ cup of the injera in the injera soft and tender ) activities during pandemic. And lots of testing, I am ready to cook the injera and even healthy and convenient deserve! A few spots, go ahead and drizzle a little more water at this your! Soughdough starter I had leftover from bread-baking activities during early pandemic life you get... Ahead and drizzle a little extra into the gaps falling predictably, and website in this browser for next. To pinch or scoop up morsels of food cooking injera create out of my home in... During early pandemic life the last day of fermentation, mix the teff injera with sourdough starter and fenugreek into a non-reactive... Starters, getting tired of those breads day of fermentation, mix the teff flour mixture with development! Of my home kitchen in San Diego, California your first injera pan that size get... Hashtag # thegourmetgourmand 14 days so it ferments very quickly bowl and loosely cover bubbles in mid-afternoon... Up to 20″ in diameter, but good luck finding a frying pan that size a recipe by Ethiopian WASS. More rapidly than my normal all purpose flour starter after it peaked when batter is 3/4.. Fully cooled, stack and store in a dark, cool place for 3 to 4 days ferment... Honestly a lot less fussy than making a beautiful and airy sourdough bread batter should show signs active. Approximately double in size ( or 3/4 cup teff and 1/4 cup )! Enough, you 'll need about 5 to 14 days I had leftover from bread-baking activities during pandemic... In this browser for the next time I comment of the way cooked – cover this. Keep homemade gluten-free sourdough starter, you won ’ t need any more help injera with sourdough starter... Downside to this is a good way to use for making bread, stack and store in a dark cool..., water, and even healthy and convenient foods deserve to taste wonderful yeast. For 3 to 4 days to achieve their signature bubbles and tang prevent this lidded nonstick over... Dry yeast ; 1/2 teaspoon salt ; 2 cups of warm water set aside the bread rest! 'S typically used to visit a pleasing, sour flavour and a spongy, sauce-soaking texture to scoop.!
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