wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Soon ready to cook. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across. Combine dry ingredients in a large Using a scoop, pour batter into the skillet creating a 6-inch circle. Here's how to mix the two: In a mixing bowl, combine the flours and salt. 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. Heat a nonstick pan or lightly oiled cast-iron skillet until a water drop dances on the surface. Injera is perhaps the most well-known component of the Ethiopian cuisine. the process – batter in circle, tilt pan to fill holes and spread batter, and cook. Injera is eaten every day in Ethiopian homes and takes the place of utensils. you will have a nice stack of them. Level off the cup with the back of a knife. Way too much! I asked if they had smaller sacks. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast. Is preferable to make injera by hand , so you get a feel of the batter. Quiet Noise Creative / Getty Images. Flip onto a kitchen towel and cover. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. By signing up you are agreeing to receive emails according to our privacy policy. Let sit for 10 minutes. Click here to select. Once you have the hang of Do not scoop the flour from a bag or container with the measuring cup or shake the flour down into the cup to level it off. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. USE LESS BATTER PER INJERA IF YOU HAVE A seconds uncovered, then cover and cook another 40 – 50 seconds until fairly dry and spongy. This article has been viewed 37,029 times. 1‐1/2c all purpose flour It's easy and filling, without being too dense. To create this article, 10 people, some anonymous, worked to edit and improve it over time. Prepare the frying pan. Each dish is also fairly easy-to-make, especially if you’re good at multitasking and can make several dishes at once. Use within 2 to 3 days. If you want thin injera bread then take 12 cups of batter or if you want thick injera bread to take 1 cup batter. Add baking soda to the pan after removing the last injera. bowl. 4. Slide onto platter. Cook over moderately high heat until the injera just starts to bubble, about 30 seconds. Once the bubbles have … 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… Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is … Please consider making a contribution to wikiHow today. another bowl. 2 day Injera: Whisk all the ingredients. By using our site, you agree to our. wikiHow is where trusted research and expert knowledge come together. Pour the liquid into the processor as it is running and mix until the batter is very smooth. Injera is almost as thin as a crepe, but spongy like a pancake … and is traditionally used both as a platter for spicy stews and to replace silverware. Thanks to all authors for creating a page that has been read 37,029 times. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Place the injera in a clean, dry place, such as your pantry, at room temperature. Please be prepared for it to take a little getting used to, and the first one of the batch is never any good, just like when you make crepes. Must cover the lid after all done and leaf the pan in low flame for 5 minutes. Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. 1‐2T lemon juice. Cover with a light lid and let the batter sit for 1-2 days. Injera is a must for Sunday brunch! Pour the club soda into a measuring cup and add the vinegar. My favorite way to incorporate injera into my diet is to serve as a base for fried eggs and sauerkraut. It is an Ethiopian flat bread that is used to eat the stews (called wats). For those of you who wish to the best injera on an electric griddle, you should not miss this article. Injera is made with teff—a tiny, round grain that flourishes in the highlands of Ethiopia and is very nutritious. And they are GREAT leftover! Add just enough oil to coat the pan with, not too much. But you can elect to get other emails alerting you only when we post content on topics you are most interested in. Serves 8 – 12, depending on how big your injera, (and your appetites!) If you cannot find teff (the main ingredient in injera), consider substituting barley or millet. Quickly tilt the griddle to spread the batter and fill any holes – it should Fear not, this The traditional version of this spongy Ethiopian flatbread takes a few days to make; teff flour is mixed with water and allowed to ferment, creating a wonderful tangy flavor à la sourdough. Turn heat under skillet up to medium as soon as you are SMALLER PAN or they will be too thick and take much longer to cook. Wrap the cooled injera tightly in plastic wrap. Add to dry ingredients, stirring with a whisk to combine. http://en.wikibooks.org/wiki/Cookbook:Injera, consider supporting our work with a contribution to wikiHow. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. and Injera is traditionally made with a sourdough starter of either wholemeal wheat flour or flour made from a grain called teff. Teff flour may be expensive. are. Put the all-purpose flour, rye flour, baking powder and salt in a food processor and pulse until blended. Allow the injera to bubble and let the bubbles pop. This is how I make Injera. This worked well, since the pan was big enough to make a full-sized injera (usually more than a foot in diameter), and the sloped edges allowed me … If you find this, you can try to make a small amount of teff go further, as follows: Mix 1/4 cup of teff flour with 3/4 cup or sorghum or wheat flour. If using a fermentation starter, kefir is a good choice. This will densely pack your cup, and you will have more flour than called for in … pancakes, but don’t worry about making them perfect. Place the fresh injera on a wire rack to cool completely. 1/2 t salt (less is OK) We use cookies to make wikiHow great. This first one will fall apart anyway. Learn more... Injera is also known as Ethiopian flatbread. Recipe Source: Adapted from http://www.food.com/recipe/injera-140763. This will make it very easy to clean the pan. © 2021 Dining for Women If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera. staring in the middle of the pan. It has a very stretchy, spongy consistency and a wonderful flavor. Include your email address to get a message when this question is answered. Cook, adjusting the heat to prevent burning, until the sides of the injera curl and the top sets, about 1 minute. We spent many hours on research to finding injera on an electric griddle, reading product features, product specifications for this guide. platter by trying to just lift and edge and slide it out. To create this article, 10 people, some anonymous, worked to edit and improve it over time. Whisk and proceed to make the Injera. Let sit for 10 minutes. Mar 18, 2019 - ሊጡን ስናቦካ የሚያስፈልገን:- 8 ኩባያ ጤፍ 4 ኩባያ ገብስ 11/2 ኩባያ እርሾ 5 ኩባያ ወይም 1 ጆግ ዉሀ ሊጡን ባቦካን በ 2ኛ ቀኑ10 ኩባያ ወይም 2 ጆግ ቀዝቃዛ ዉሀ እንጨምርበታለን። አብሲት ስናዘጋጅ:- ለአብሲት 11/2 … Nov 14, 2015 - For those craving Ethiopian food, but short on time, this shortcut recipe approximates true injera, which is a sourdough crepe made from a fermented sourdough batter. Sprinkle the baking powder. So here’s how we made injera based on Katz’s recipe: Ingredients. 5. Re‐oil the pan with your oily paper towel and repeat It's made from batter that's … Eat or throw out if it is a total wreck. And if all else fails, you can get great injera from your local Make your favorite Ethiopian stews to serve with the injera and invite friends over for a communal eating experience. However, you may … By using this service, some information may be shared with YouTube. You tell us what you are interested in and you'll hear from us only when content of interest to you is available. Yes, you can use corn flour to make injera and you can use many other types of flour like rice flour, wheat flour and barley flour. Sign up. Slide the injera onto a plate to keep warm, then re-grease the pan and continue making the flatbreads until the batter is used up. See? 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