And we have an Injera! Injera is a yeast-risen flatbread with a unique, slightly spongy texture. It is a national dish in Ethiopia and Eritrea. It usually should be made with all Teff flour or mixed with sorghum or other flours. Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. The authentic version is fermented over several days to get a sourdough flavor. This is a simpler version, not authentic or traditional.
This version is almost instant with a 1 hour rise with the yeast and then cooked. I also tried fermenting the batter over almost 2 days and have the step pictures for both below. There is also a video of the Injera making in action. You can probably skip the yeast and make an instant version with just baking powder. Use a bit more baking powder. Let me know whichever version you try out and what worked best:)
This Injera is 100% Teff and has a strong Teff flavor. If you dont like the Teff taste, replace a portion of the Teff flour with Sorghum, wheat or barley. I added a little vinegar and black salt to add a tang. You can omit those if you wish.
Personally, I like the day old batter Injera because it developed a bit of a tang. I will also likely experiment with other flours in the next trials so that the taste is closer to the restaurant style Injeras.
I have been flip flopping around with a Camera in hand and a chair in the kitchen to help me get through making some food and finally made a few versions of this flatbread. Yes, balance is still somewhat iffy most days.
There are several ways to try out. With other flours, with longer fermentation, with no yeast and so on. I will get to more variations in a few days. Till then enjoy this delicious version.
I loaded it with potato tomato curry and rice pilaf for the pictures. 😀 I did not have any Wats, so used whatever food I had in the pictures. Indian curries also go very well with the Injera, so its really a win win.
Serve the Injera with Kik Alicha– Ethipoian Split Pea Stew and Missir Wot/Wat-Red lentil stew.
For more glutenfree flatbreads, see This GF Naan, and this Quinoa Oat tomato flatbread.
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Steps: Instant version
Teff, yeast, sugar and water
An hour later
Add water, vinegar, salts, baking powder. Whisk and pour on hot greased pan.
And this is the almost instant version.
I should have flipped them and taken a picture too.. the bottom is even more beautiful. I think the Injera is served bottom side up.
Steps: longer fermentation.
Batter fermented for 1.5 days
Gently dispose off most of floating water. Whisk and pour onto hot greased pan. Move the pan to spread the batter.
Note the difference in the bubbles on the yeasted batter.
Bubbles get concentrated in the center and are less prominent on the upper side.
But look at that bottom.
Here is a video of the Injera making.
Rolled up soft Injera.
Ethiopian Injera – 100% Teff flat bread. Vegan glutenfree recipe
Allergy Information: Dairy, egg, corn, soy, nut, gluten free.
Makes 3-4 flatbreads
Ingredients: for Instant Injera
1/2 cup 100% Teff (I used Bob’s Red Mill)
3/4 cup warm water
3/4 teaspoon active yeast
1/4 teaspoon raw sugar or maple syrup(optional)
1/4 teaspoon salt
a pinch of black salt(kala namak)
1 teaspoon vinegar
1/4 teaspoon baking powder
Ingredients for 1-2 day Injera.
1/2 cup Teff flour
3/4 cup warm water
1/4 teaspoon salt
1/2 teaspoon active yeast
1/4 teaspoon baking powder(optional for even more holes)
Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast.
Cover with a towel and let sit for an hour.
Add 1/4 cup water, salts, and vinegar and mix well.
Sprinkle the baking powder. Whisk and proceed to make the Injera.
2 day Injera:
Whisk all the ingredients. Cover with a light lid and let the batter sit for 1-2 days.
When ready to make the injera, gently remove the dark water on top into a bowl
Whisk the batter for evenness and proceed to make the Injera.
Start up the pan on medium high heat and wait till hot.
Drizzle a teaspoon of oil. Spread the oil using a paper napkin to form a thin oil layer on all of the pan.
Make a smaller flatbread to begin with. to let the pan heat well and also get a feel for how the batter moves. Pour 2-3 Tablespoons of the batter and make the flatbread.
The batter should be a thin pancake batter. Depending on the Teff or flours used, you might need to add more water or flour if the batter is too thin(no holes develop when the flatbread cooks) or too thick(makes flatbread like a pancake). I used a 12 inch large non stick pan.
Pour 1/3 to 1/2 cup of the batter on the hot pan.
You can either pour the batter in concentric circles or pour all of it and then move the pan to spread it around. See pictures above.
Once spread, wait for a few bubbles to appear then cover the pan with a lid to steam the injera for a minute or so.
Remove lid and let cook until the center is set and not wet and the edges start to pull away. 3-5 minutes depending on the size.
Remove the Injera and let cool. The edges might feel crisp when you take it off heat but will soften once cool.
Use a good non stick thick bottom pan or seasoned cast iron skillet. I have a non stick pan that I use only for pancakes, chickpea omelettes and crepes. No stir fries and other things that require mixing.
Spread the oil with a damp paper napkin to cover the entire pan with a thin layer. This helps prevent sticking and hence breaking of any kind of crepes/flatbreads.
If the Injera stays gummy and has no holes, there is too much water in the batter.
If there are no or less spongyholes, add more baking powder.
This Injera is being shared at Ricki’s Wellness weekend, sligtly indulgent Tuesdays, Allergy Free Wednesdays